aged cheese St Albans
A uniquely American take on the French St. Marcellin.
St. Albans is an aged cows' milk cheese and takes its name from the town of St. Albans, Vermont. Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks that double as a baking vessel.
Fondue for Two
Pasteurized Cultured Milk, Salt, Enzymes. CONTAINS: Milk
because it's made better...
why do our CHEESES HAVE WRINKLES?
Our aged cheeses are soft mold-ripened and have a geotrichum rind. Geotrichum Candidum is the strain of culture we use in our cheesemaking process that allows the growth of the distinctive "brain-like" wrinkles.