TABLE OF CONTENTS
Best Mainer Natural Rind Cheese Types
Opus 42 is an American semi-firm cheese produced in Maine by Lakin's Gorges Cheese. The cheese is made from cow's milk and ages from 3 to 6 months. Underneath its natural rind, the texture is moist and slightly crumbly. The aromas are earthy, pleasant, and yeasty, while the flavors are nutty, lemony, sharp, and tangy, with notes of earth and cellars.
It's recommended to pair it with dried apricots and a glass of fermented cider.
Pair with
Woodside Alpine is an American cheese hailing from Maine, where it's produced by Kennebec Cheesery. The cheese is made from pasteurized cow's milk and it's left to age from 10 to 14 months before consumption. Underneath its natural rind, the texture is open, crumbly, and hard.
The aromas are nutty and grassy, while the flavors are nutty and creamy. It's recommended to grate Woodside Alpine over pasta dishes, pizza, and salads, or serve it with fresh bread and crackers. For the best experience, pair it with a Riesling or a pale ale.
Pair with
Morgan is an American cheese hailing from Rockport, Maine, where it's produced by Allison Lakin at Lakin's Gorges Cheese. The cheese is made from cow's milk. Underneath its natural rind, the texture is firm. The aromas are grassy, while the flavors are citrusy, salty, and grassy.
Morgan is often added into omelets, grated over soups, or used as a pizza topping due to the fact that it melts well. It's recommended to pair it with a glass of fruity wine or a glass of hoppy amber ale. Serve it with fresh melon slices or dates.
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