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 and pasteurized Jersey milk from Greener Acres Farm in Mendon, 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