Our fall bloomy rind is made from a mixture of jersey cow milk (from Kilgus Farmstead Creamery in Fairbury IL; 80-90%) and our goat milk (10-20%), with a lovely Geotrichum candidum rind. We top the round with dried herbs and edible flowers from our farm's herb garden. When young, the paste is firm, and the rind has a slightly yeasty flavor. As it ages, it becomes gooey, buttery and oh so delicious! Available in 5-6 oz. rounds.
We sell this cheese young (approx. 2 weeks old) to give the wholesale customer at least 3-4 weeks to sell the product. It continues to age (i.e., get softer and more gooey) under refrigeration temperatures.