Cottonwood River Cheddar is a raw milk aged cheddar with a unique process that develops a flavor that is sharp but not tangy, and it has a nutty sweetness that stands out. The texture is still creamy but with more of a crystalline crunch. The color is a pale yellow from the small amount of annatto that is added to the milk at the beginning of the cheesemaking process. It is aged for about a year. A note on this cheddar, certain pieces of this cheese will have a white crystalline structure on the outside that can be mistaken for mold, but it is a natural formation of tyrosine (the crunchy bits that make aged cheese tastier).
Jason Wiebe and his wife Sheri and their four children, Benjamin, Matthew, Shannon, and Julie, live on their farm near Durham, Kansas. They raise their dairy cows on the farm that Jason's grandparents started. Today they also make farmstead cheese on that farm. Read more