In the land of Big Cheddar, Willi Lehner opts for a unique approach. Coming from a background of Europan cheesemakers, he sources milk from his neighbors’ farms, and crafts his cheese at local creameries. Bandaging the wheels like mummies, he ages them in his own experimental cave. At least a year of aging underground creates a perfect balance between caramel sweetness, background acidity, and an intense mossiness at the rind. Smooth yet crumbly, with just a bit of crunch, this cheeses's bandages will be the cure to any sign of 'boring'. Pair with a tart dubbel. Country: United States Region: Wisconsin Milk Type: Cow Pasteurization: Pasteurized Rennet Type: Animal Age: 16-20 months