A velvety, vibrant cheese with a fluffy white coat of aromatic mold. Evocative of cream and cultured butter, with a range mushroom and citrus notes. Buttercup Brie is a buttery, bloomy-rind cheese made from our rich grass-fed cows’ milk. Made all season long, it’s the perennial favorite of all sorts of customers! This mild-mannered brie begins to burst with citrus, button mushroom, and creme fraiche flavors and aroma at three to four weeks. As it ages, the paste softens and develops earthy, mushroomy notes and an intense, heady aroma. Summer batches wind up with grassier flavors and a near yellow ochre paste, while fall batches are noted for their higher-fat richness. Each batch is handled for delicacy and hand ladled by two to three real folks (not machines!). American Cheese Society Blue Ribbon Winner. 4 oz
 
On the cheeseboard: Dried cherries or figs in winter; fresh fruit in the summer; preserves. Or serve baked with crudité!
 
In the glass: Champagne; Chardonnay; funky, dry cider; saison; bière de garde; English bitter; lambic.
 
Milk: Pasteurized Cow's Milk
Rennet: Animal
Origin: New Jersey
 
Allergens: Milk