Calderwood

Barnyard flavor abounds in this prize-winner. Quick Facts Country of Origin: Northeast Kingdom, VT, USA Milk Type/Treatment: Raw Cow Rennet Type: Animal The Flavor Experience It might be easier to list the flavors you don't taste, as  Calderwood  tends to traverse the flavor spectrum.  Sweet and nutty up front, giving way to sourdough bread and butter before finishing with tropical fruits, especially pineapple.   The Story A collaboration between Jasper Hill and Anne Saxelby, this cheese was designed to amplify the terroir by pressing toasted and shredded hay - the same hay that the cattle eat - into the rind of Alpha Tolman, a cheese that Jasper Hill has been producing for years.  The result is intoxicating, especially if you're into that barnyardy flavor profile.  Make this the focus of your next cheese plate, and serve it with savory condiments.  Tishbi Onion Cabernet jam is resplendent with it, and it pairs nicely with Maestri Salam i .