Cato Corner Farm | Black Ledge Blue

A natural rind blue with a gorgeous yellow color speckled with blue. Moderately creamy and medium strong with a rich, slightly earthy finish. Distinctive but accessible, our Black Ledge Blue works well on salads or sandwiches, and it melts nicely on burgers or steak. Cato Corner Farm uses only gluten-free blue mold and ages the Black Ledge Blue for 2 - 5 months. Pairs well with honey, pears, glazed walnuts or pecans, dark bread, sweet dessert wines, and porter or stout.

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At Cato Corner Farm they make raw farmstead cheese by hand from the delicious milk of their 45 Jersey cows in Colchester, CT. The cows are humanely raised on a pasture-based diet without growth hormones or subtherapeutic antibiotics. They feed a small amount of grain to complement the nutrition in the grass and hay. For the past ten years, they have bred our cows for A2:A2 milk production, and the majority of their herd produces the A2 milk that many people find easier to digest.

Their cheeses are their own unique recipes, based on traditional cheese making styles and highlighting the flavor and terroir of their pastures and their farm. Cato Corner Farm is owned and managed by the mother-son team of Elizabeth MacAlister and Mark Gillman.

Pairs well with honey, pears, glazed walnuts or pecans, dark bread, sweet dessert wines, and porter or stout.

Milk: Pasteurized Cow Milk Milk
Rennet: Vegetable Rennet
Colchester CT