Raw Jersey cow milk in a 20 lb traditional truckle shape. Old fashioned cloth bound cheddar that spends a minimum of 1 year in our cave. Aromatic and sharp, it’s deeply satisfying flavor is achieved via traditional cheddaring methods.
I asked the intrepid cheese monger this past weekend at the farmer’s market behind the Natural History Museum (NY) about his ‘end of the world cheese,’ namely, if the end of the world was approaching, what would be THE cheese that he ate? He hesitated for nary a nanosecond and offered up a hunk of Valley Thunder. I bought it without hesitation, and consumed with elation.