Carameaway

A mix of pure, raw sheep and cow’s milk starts the process of making our Carameaway. Call it a Gouda base, we then add Caraway seed to the curd before we mold it into a 12 lb. round. We just like that sort of mellow, spice-like finish it gives to our milky, meltable wheels. There’s something about the Caraway seed that pairs well with an assortment of libations, and we like the variety it brings to our cheese plates, as well as to the chefs that like to cook with it. We release it after 3 months, and we like it on the young side, which is good because it doesn’t last long around here.