Suffolk Punch

Suffolk Punch is an American caciocavallo-style pasta filata cheese hailing from Vermont. The cheese is made from partly-skimmed cow's milk – the curds are shaped into gourds, which are then tied with a string, hung over a rod, and left to age for a minimum of 3 months.

During the maturation period, the cheese is rubbed with olive oil, resulting in an edible rind that's dark and almost black. Underneath the natural rind, the texture is firm and smooth when young, and dry and flaky when aged. The aromas are spicy and buttery, while the flavors are buttery and tangy, becoming spicy with age (over 6 months).

It's recommended to pair younger versions of Suffolk Punch with a glass of Beaujolais or Sauvignon Blanc, and aged versions with Nebbiolo or Amarone.