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We could not get over how perfect her unpasteurized blues were, and we certainly were not disappointed by her exceptional washed rind Brother Laurent (also unpasteurized). Her cheeses are truly artisan, made from start to finish by Dawn herself. When their herd of Holsteins, Normandy and Jersey cows are milked, the milk goes directly through a pump to a vat in her cheese room. She begins making cheese while the milk is still cow body temperature. Brother Laurent is ready after 60 days of aging. A cross between St. Paulin and Livarot, this is a must to try for any true cheese lover.
- Made from unpasteurized cow's milk.
- Photo depicts whole 2 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
from Lincoln, NE on 9/6/2007
This cheese is something special. The center is a little like a very good artisanal cheddar, a bit crumbly but sticking together. The edges are smoother. The rind is sticky, like all washed rind cheeses, and it can be somewhat smelly. But there is no trace of ammonia; just a deep, complex flavor with notes of beef and mushrooms. I love this cheese. If you like Livarot, Epoisses, or Taleggio, I think you'll like it, too.