New for 2009

This year along with the current line up of cheeses that we are making we are going to add Raclette and Abondance. Both of these cheeses orginated from the Alps in Switzerland and France

Raclette is described as a cheese that is semi-firm and has a distinct aroma, with a brown/orange rind, ivory colored interior, and creamy texture. This cheese is a melting cheese that is traditionally melted overtop of potatoes.

Abondance is a cheese that is semi-hard, with a similarity to a Beaufort. It has a washed rind which produces a distinctive aroma to it.

Look for these cheeses to be ready around August and September. Remember that they will not be named after the orginals. They will have names that are unique to Canal Junction Farmstead Cheese.

B