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Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the farm's woodlands. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. There is a natural blue green flora present on the spruce cambium.
Winner of ‘Best in Show’ at the American Cheese Society Conference in 2018 and 'Best American Cheese' at the World Cheese Awards in 2015 and again in 2016.
HOW TO USE: Try pairing with a robust ale, plummy red wine, or onion jam. For a satisfying meal, follow the lead of Swiss/French raclette – melt onto a plate of fingerling potatoes, cured meat and natural sour pickles. This cheese is ideal for Appenzeller (or fondue!
INGREDIENTS: Raw cow milk, salt, rennet, cultures.
Pasteurized goat milk
Bacterial starter cultures (gluten-free)