Great Lakes Cheshire
MILK Cow
RENNET Animal Rennet
INGREDIENTS Raw Calder Dairy cow's milk, salt, rennet, starter culture
RENNET Animal Rennet
INGREDIENTS Raw Calder Dairy cow's milk, salt, rennet, starter culture
Our first-ever hard cheese! The Great Lakes Cheshire is a very old recipe that John learned from a Welsch cheese-maker 25 years ago. It is a quick-ripening variant that is perfect for the extremely rich milk we get from the Calder brothers. It has 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.