Twig Farm Crawford is a raw cow's milk farmstead cheese made by Michael Lee and Emily Sunderman at their farm in West Cornwall, Vermont. The milk is sourced from Scapeland Farm (Crawford Family Farm) in Whiting. It is aged for 75 days, during which the cheese develops a semi-soft texture and a natural rind. The cheese is squarish round in shape, weighs 2 pounds and measures roughly 7" in diameter and 3" tall. Crawford has a rich, sweet, milky flavour, with a hint of tanginess along with grassy and earthy tones. This reflects the primary grass diet the Brown Swiss and Holstein cows are fed on. It has a firm crust and dense yet pliable paste. This is a seasonal cheese, produced only during the winter months.

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