Washtenaw Cheese

Just after the rind begins develops on this rich, dense cow’s milk cheese, we begin gently brushing it by hand with saison ale. This “washing” lets the cheese develop a rich, almost beefy, quality—it’s absolutely dynamite when it’s a couple of weeks old. The Washtenaw is well balanced and a great place to start for those who don’t think they like washed-rind cheeses (yet!).