Arethusa Tapping Reeve
Eat cheddary history - a colonial-style cheese named for a local lawyer. Quick Facts Country of Origin: USA - Connecticut Milk Type/Treatment: Pasteurized Cow Rennet Type: Animal The Flavor Experience Inspired by "colonial" cheeses of yore, Tapping Reeve was named for a Connecticut area lawyer and eats like a tasty British cheddar. Aged for over two years, the inner paste is crumbly, yet not assertive. Expect sharp milky flavors balanced by subtle grassy notes, with a finishing hint of brown butter. The Story Arethusa Farm is perched on 350 acres of low rolling hills in Litchfield, Connecticut. It was taken over in 1999 by two former Manolo Blahnik executives, who bought the land to protect their view from developers. (Yes, they wear sensible shoes when taking care of the animals.) Widely known as one of the cleanest and most beautiful farms in Connecticut, there's a wide variety of award-winning cows milk cheeses available from Arethusa....and we love them all! Their 375+ cows are regularly groomed and well-attended to, making way for beautiful, pure milk that turns into tasty, delicious cheese. Usage Tips Tapping Reeve becomes best friends with fruity mustards of all kinds - try apricot mustard or something else with a fruity bite. We also love it with Brin's Chili Pepper Jam, because it's strong enough to stand up to the sweet heat. The mouthfeel on this crumbly cheese is so nice, you won't even miss a cracker.