Williamina, named after the cheesemaker’s great-great-grandmother, is a young, soft-ripened square of lactic sheep milk curd covered in black cheesemaker's vegetable ash. Over the course of four weeks, the rind greys and becomes brainy and delicate, hiding gooeyness underneath and a dense, silky heart. The cheese is mild, milky, and floral with notes of forest and spring meadow.
Williamina is made with pasteurized East Friesian milk from the Amish community of Fultonville, NY. Please inquire about availability.
- 0.40 LBS