Ashbrook, a pungent Morbier-inspired beauty, is distinguished by the line of vegetable ash running through the center of the cheese.

Spring Brook Farm uses raw Jersey cow's to produce a supple, semi-soft cheese that is lactic and bright with a decidedly funky finish.

Try pairing with a slightly sour Berliner Weisse or an acidic Pinot Noir.

Ashbrook

Spring Brook Farm

Richly flavored sheep’s cheese with a slightly dry texture

Castellano

Goat cheese with coating of sesame, dried onion and garlic, spices, poppy seed and paprika.

John Schalow

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