Fini (Latin for "completed") Cheddar was first made over two years ago from rBST-free milk at Maple Leaf Cheese in Monroe, Wisconsin. Aged traditionally as part of a reserve program, it is then sent to the Caves of Faribault in Minnesota for its final "affinage" (aging). Cave-finishing accentuates this well-made Cheddar's floral flavor nuances and smooth, earthy sharpness. Flecks of blue mold are a natural result of aging in the caves.
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