Nimbus is a triple cream, soft ripened cow's milk cheese with a bloomy rind, out of the French tradition. Cave aged for 6-8 weeks for a soft, rich pate through to center. For the uninitiated, the triple cream pairs three parts butterfat for every one part protein. Decadent, creamy, and delicious. Pair with warm crusty baguette and libations. Wheels wrapped in breathable paper. Made with pasteurized cows milk and animal rennet.
Pine Plains, NY
Chaseholm FarmCreamery is located on the multi-generational Chaseholm Farm, just outside of Pine Plains, NY. The Creamery is one of only a handful of Farmstead outfits producing cow’s milk cheese from their farm’s own herd, in the state of New York. They are a grass-based dairy farm nestled in a 350-acre patchwork of pastures, crop land, woods and waterways. Chaseholm Farm continues today as a sibling effort in agriculture; Sarah Chase manages the grazing and farm lands, as well as a motley crew of Holsteins, Jerseys, and a few Brown Swiss, while Rory turns that milk into delicious Farmstead cheeses at the Creamery. Chaseholm's relationship to the land is built on principles of sustainable agriculture; they believe the quality of their milk is deeply related to the quality of their soils and grasslands and the life they support. Creating farmstead cheeses gives them a chance to see their product from pasture grass to Camembert, their attention guiding it all the way.
Keep wrapped in original packaging, or cover in aluminum foil to keep from drying out. Soft cheeses should be eaten more quickly than aged cheeses - a good general rule of thumb is that soft cheese should be eaten within 2 weeks of receipt.
Pasteurized whole milk, cream, sea salt, cultures, enzymes, and mold