This American original is handcrafted by small batches in traditional copper vats, using seasonal raw milk from local family farms. The cheese is then aged in the Roth cellars where skilled Cellar Masters wash, brush, flip and care for the cheese until it has reached its optimal flavor–typically for six months or more. The result is a light and crumbly cheese with very fine crystals of surprising taste, and a flavor that starts with a medium tanginess then becomes sweet with honey and butterscotch notes. Perfect for a cheese plate, try it shaved atop asparagus and prosciutto pizza, or sliced on crostini topped with cured meats.

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