Dusted in vegetable ash before developing a doughy, wrinkled rind, the pasteurized cow’s milk begins tangy, bright and chalky, but continuously breaks down from week to week into a slow, oozing paste with notes of butter-roasted mushroom and toasted almond.

3.8

4 ratings

matthew matera

3 months ago

Good but kind of a ashy funk

R

a year ago

kyleen

a year ago

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