Dutch-Belted Great Lakes Cheshire
MILK Cow
RENNET Animal Rennet
INGREDIENTS Raw Dutch-Belted cow's milk, salt, rennet, starter culture
RENNET Animal Rennet
INGREDIENTS Raw Dutch-Belted cow's milk, salt, rennet, starter culture
Made with raw Dutch-Belted cow's milk sourced from Andy Schneider's family dairy in Westphalia, MI, this is our first-ever hard cheese! The Great Lakes Cheshire is a very old recipe that John learned from a Welsh cheese-maker 25 years ago. It is a quick-ripening variant that is perfect for the extremely rich milk we get from Andy Schneider's herd of Dutch-Belted cows. The cheese sports a natural rind that envelops a supple, slightly crumbly paste with a full and accessible flavor.
Serving Suggestions
A great cheese for a cheese plate, the Great Lakes Cheshire is also well-suited for sandwiches, paired with fruits or preserves, or in grilled cheese. My favorite way to eat it is to take a hunk of Cheshire, a few pickles (any kind), a nice thick slice of crusty farm bread, some sliced tomatoes and onions and tomatoes, and wash it down with a nice frosty Kölsch.
A great cheese for a cheese plate, the Great Lakes Cheshire is also well-suited for sandwiches, paired with fruits or preserves, or in grilled cheese. My favorite way to eat it is to take a hunk of Cheshire, a few pickles (any kind), a nice thick slice of crusty farm bread, some sliced tomatoes and onions and tomatoes, and wash it down with a nice frosty Kölsch.
