Available in half pound increments
This blue cheese gets its name from the variety of tea used in the maturing process. The cheese is placed in casks for 30 days and covered in Lapsang Souchong tea. When they are removed, they are sent to the smoke house on cedar boards. They are then stored under vacuum for 3 months in order to bring out the full flavor of dried fruit, forest and flowers. Great as a follow up to dinner with tea!
Pasteurized Cow's Milk