Finback
Once upon a time it took a village to make a single cheese. Farmers would pool their fresh curds for a few days until they had enough cheese to make a wheel large enough to age several months in a centralized location providing their families and community with sustenance and nourishment through the cold hard winter months. The blending of the curds made on different days was hard, laborious work and required careful attention to detail to do just right but it produced cheese of lore and legend. In a time of plenty this technique has fallen to the whey side and survives with only a few makers globally. Cheeses of note would be Lancashire, Castelmagno, Cantal and Salers. Finback marks our efforts to keep something we hold special alive and thriving.
ABOUT THE CHEESE
Style: American Original 2 Curd
Age: 7 months
Format: 12.5 lb. Wheel
Rennet: Animal
Milk: Ayrshire Cow
Pairs with: Honey, Toasted Nuts, Pale Ales, Bold Reds and a hike with your good friends.
TASTING NOTES
Intentionally crumbly and creamy with an upfront bright lactic punch that fades slowly into bold, complex brothy and savory notes.
