Salty, tangy, and crumbly. Naturally made with a salt brine and raw milk from pastured, 100% grass fed cows.
Perfect for crumbling on top of salads or adding to pasta. Also pairs well with watermelon and peaches.
The milk is heated just enough to create a welcoming environment for cheese cultures. It's never heated past 110F to preserve all the goodness of raw! It's aged a minimum of 60 days.
Should last 4-6 months in the fridge unopened. Once opened, keep covered or in a container (like a ziplock bag, wrapped in parchment paper, or a glass Pyrex).