Naked Pruner starts as a soft disc-shaped sheep cheese made at Old Chatham Sheepherding Creamery in NY, about 3 hours away from Manhattan. Once it arrives at Crown Finish, it’s allowed to rest and ripen in the caves for a few days before getting a wash in a stout ale from Grimm Artisanal Ales. The rich sheep’s milk cheese is aged for 4 weeks, with ale baths in between, ripening into a spectacularly creamy, unctuous cheese that becomes dense, tangy and gooey, with notes of mushroom, and of course, ale.

3.0

1 ratings

Lisa Filemyr

2 years ago

Very rich.

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