Abruzze Jawn

• Raw grass-fed cow’s milk 

• Natural rind 

• Jack flavored with various peppers, garlic, and peppercorns

• Aged 3-5 months

Conceived on a lark with a surplus of milk during the holiday season of 2014, Abruzze Jawn (South Philly for “the spicy one”) went on to become an American Cheese Society winner just six months later!

That fateful December, the cheesemaking team decided to anoint the curd with a smattering of spices sourced from a South Philly corner store adjacent to our cheesemaker’s commute. The result was incomparable flavor, and thus the Jawn was born!

A pungent allium aroma and our secret pepper blend may have you thinking you’ve wandered into your favorite purveyor of Italian salamis in South Philly. This cheese beats the pants off of your supermarket pepper jack!

We only make this gem about six times a year, so make sure to grab it when you see it. We recommend grating it into your cornbread recipe or atop a hearty squash soup.

Pairing suggestions: Keep things light and fruity to balance this spice extravaganza. Think lambics, pilsners, or lagers, or if wine is your jawn, go with rosé, Riesling, or an inexpensive picnic bubbly. 

Storage: Store Abruzze Jawn wrapped in cheese paper in a humid part of your refrigerator, such as the crisper drawer, for about 2 weeks. No need to fret about mold! Just scrape it off and enjoy.