Twelve years of work at Meadow Creek Dairy in Galax, Virginia, surely has perfected their Appalachian -- a cooked and pressed curd cow's milk cheese aged for a minimum of two months with a penicillium mold exterior and light hay hued interior. Smooth, silky, and buttery with bright citrus notes and an excellently earthy farmsteady finish. Supple and semi-firm, it is reminiscent of a French style tomme cheese. Great served as part of a cheese plate or melted in a sandwich or a pasta dish. Enjoy with a glass of Pinot Grigio!
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And what of its Irish counterpart?
How about Gleann Oir hailing from
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