Trilby

• Pasteurized grass-fed cow’s milk 

• Small-format washed rind 

• Washed with local Dad’s Hat Rye Whiskey 

• Wrapped in an applejack-soaked fig leaf 

• Aged 3-4 weeks

We only make a few batches of this seasonal favorite each fall. Trilby is washed with Dad's Hat Pennsylvania Rye Whiskey while it matures for three to four weeks. Then we wrap it in a fig leaf grown right here at Cherry Grove Farm that we soak in Laird’s New Jersey Applejack brandy. It's boozy, yeasty paradise.

Enjoy Trilby young for yogurty tang and a semi-soft texture, or let it ripen into a funky, nutty ooze. It’s wonderful slathered on a piece of sourdough bread and enjoyed near a cozy fireplace, glass of Dad’s Hat Rye in hand. Learn more about our longtime friend and neighbor, Herman, and his Rye Whiskey.

Pairing suggestions:

• On the cheeseboard: lemon curd, roasted potatoes or potato chips, sourdough bread, dried apples, dried apricots, dried cherries, mixed nuts

• In the glass: Dad’s Hat Rye Whiskey, whiskey-based cocktails, Riesling, Pinot Noir, pale ale, pilsner

• In the N/A glass (please note that Trilby is made with whiskey and brandy): Hojicha, apple cider, coconut water, sparkling water with an orange slice, cranberry juice, flavored seltzer

Storage: Store Trilby in its box or in cheese paper in a humid part of your refrigerator, such as the crisper drawer. Blue, gray, or white mold may grow on this cheese, which is natural, safe, and tasty! If it bothers you, simply wipe it off with a paper towel or cheesecloth and some salty water.