Kinderhook

Made with 100% sheep milk from our own flock and aged for only two-weeks before release, the cheese has a very thin bloomy rind. Under the rind is a firm and dense paste with a very mild flavor with a hint of mushrooms. If matured further, up to 8 weeks, it will ripen from the outside in, becoming supple and spreadable. Kinderhook will also increasingly have the aroma of mushrooms and nuts.
 

The flavor transforms from very mild savory, to the point of being almost meaty. When served on warm bread and drizzled with honey Kinderhook truly shines.

Pairings

Sauvignon blanc, pinot grigio, season it with some herbes de provence and olive oil, salads, crusty bread, chorizo, olives, marcona almonds, as a dessert with quince paste or honey