Franciszka, cow milk button

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1st Place Winner: 2016 American Cheese Society Judging & Competition

Franciszka is named after the cheesemaker's Polish great grandmother, a strong matriarch and an immigrant in the flat land and expansive grey skies of northern France. This cheese is a cow's milk crottin (small cylinder or button) of tangy, nutty, butteriness that coats your mouth with a rich, creamy paste.

It may be enjoyed immediately as a fresh, fluffy button, or you may keep it for several weeks in its original packaging in a dry fridge environment until it hardens to become a dense, golden nugget, speckled with blue and yellow mold. At this stage it is fantastic grated or sliced in flakes. Have a wedge of it to taste on its own or pair it with a warm baguette. On a cheese board, it stands well next to delicate charcuterie. For dessert, cover it with berries and drizzle honey on top for a satisfying meal's end.

Franciszka is made from pasteurized Holstein and Jersey milk of our neighbors at Walnut Lane Farm in Dudley, MA.

Note: As with European crottins, kept in its original wrapping, Franciszka dries over time and becomes a hard, dense little button. This is normal and encouraged.

0.44 LBS

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