Country of Origin: United States
City / Village: Colchester
Type of Milk: Cow
Cheese Style: Washed Rind
Flavor Profile: Medium
At Cato Corner Farm in Colchester, Connecticut, the mother-son team of Elizabeth MacAlister and Mark Gillman has been making cheese from the milk of their 40 Jersey cows since 1997. Their cheeses tend to present clean, yet hearty milk flavors that we like to smear on brown bread and wash down with equally hearty beer.
Bridgid's Abbey, a Trappist-style monastery cheese, is one Cato's most popular offerings. It has a beautifully earthy rind and an interior that is semi-firm to firm depending on its age. It offers a milky sharpness with notes of hay and earth. This cheese is consistently a crowd favorite on our cheese plate.
For more information on Cato Corner, please visit http://www.formaggiokitchen.com/travelogues/domestic/cato
Produced By: Cato Corner Farm
View All Products from Cato Corner Farm
Product ID: 02303
|Price: $15.98 / ½ lb|