Made with cow milk.
Process – Cooked cheese curds dry salted, crushed peppercorns added and pressed thereafter
Flavour Profile – Buttery mouthfeel with just the right amount of punch and aroma of peppercorns
Serving suggestions – Serve with crackers/ bread, fresh fruits and jam on platters/ cheeseboards. Melts well. Good for baked recipes and on pastas.
Pairing – Medium bodied red/ sweet white wine/ cider
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