Plateau: A 3-Year journey
Made on 8-25-2022 from raw jersey cow milk, this cheese is a natural-rind, Alpine-style wheel aged for 3 years. Named for the Enumclaw Plateau where it made using traditional methods, including milking cows into cans and aging on wooden boards.
Beneath the rock-colored rind of this cheese is a paste the color of sunshine, mottled with specks of crunchy tyrosine crystals. When you bite into this cheese, you notice it has a firm snap and a smooth, dense paste that is almost fudgy and has a slight, but satisfying, crunch from the protein crystals. It tastes like toasted hazelnuts, baked potato with butter and cheese, and pretzel dough with a sweet finish like buttered toffee. As you breathe hints of jersey milk and hay emerge, adding depth and complexity, this is where the cheeses terroir really shines through! The earthy, woodsy, rye bread flavor of the rind creates a truly unforgettable taste experience, with layers of flavor that unfold and linger.
Made by cheese maker: Patricia Ciato
Note: Due to the nature of cutting and aging artisanal cheese, precise weights can vary slightly. As Plateau is a large-format wheel cheese, each piece will be sold at its exact weight. Please check our inventory for available weights and prices. We take great care to provide you with the exact weight and quality you pay for, ensuring a fair and satisfying purchase.
Plateau: A 3-Year journey
Made on 8-25-2022 from raw jersey cow milk, this cheese is a natural-rind, Alpine-style wheel aged for 3 years. Named for the Enumclaw Plateau where it made using traditional methods, including milking cows into cans and aging on wooden boards.
Beneath the rock-colored rind of this cheese is a paste the color of sunshine, mottled with specks of crunchy tyrosine crystals. When you bite into this cheese, you notice it has a firm snap and a smooth, dense paste that is almost fudgy and has a slight, but satisfying, crunch from the protein crystals. It tastes like toasted hazelnuts, baked potato with butter and cheese, and pretzel dough with a sweet finish like buttered toffee. As you breathe hints of jersey milk and hay emerge, adding depth and complexity, this is where the cheeses terroir really shines through! The earthy, woodsy, rye bread flavor of the rind creates a truly unforgettable taste experience, with layers of flavor that unfold and linger.
Made by cheese maker: Patricia Ciato
Note: Due to the nature of cutting and aging artisanal cheese, precise weights can vary slightly. As Plateau is a large-format wheel cheese, each piece will be sold at its exact weight. Please check our inventory for available weights and prices. We take great care to provide you with the exact weight and quality you pay for, ensuring a fair and satisfying purchase.
