American Spoon Whole Seed Mustard Ecuador

American Spoon Whole Seed Mustard EcuadorThis sophisticated mustard features whole yellow and black mustard seeds soaked in vinegar and Michigan sparkling wine. The seeds become plump, tender, and toothsome as theyre infused with the wines complexity and then burst with every taste, releasing their flavor in a perfect balance of sweetness and heat. This delicious elemental specialty pairs beautifully with a range of foods, especially robust fare like burgers, steak, and cured meats.

The fresh milk is sourced from a nearby family farm

Plump Michigan cherries are great in salads and on cheeseboards

Farm/Producer/Importer: Spring Brook Farm/Jeremy Stephenson

The herd is made up of Montbeliarde and Red Friesians cows

Willoughby is a small washed rind disk made from pasteurized cow's milk

minerally flavor

and we love the idea that when we buy it

VTStyle: FirmMilk Type: Raw sheepRennet: TraditionalAge: 4-6 monthsPairing: Pinot noir or brown ale

enough to serve 25-35 people

The curds are rinsed with water during the cheesemaking process to slow the acidification and create a smooth

and red pepper flakes

Pecorino is the name of a family of Italian cheeses made from sheep's milk