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Cheese: Treehug

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Description: Treehug has a rind that can be broken or torn to reveal supple interior. It's fudgy, buttery, meaty, and pleasantly savory. Thanks to the spruce bark belting, there are pronounced resiny-piney flavors, color of tannins, and smoky, toasty aromas. A whiff at the bark itself will instantly transport you to the forest floor, when mushrooms pop out right after the rain, in the true character of the season. Treehug melts easily.

Use: Like all aged cheeses, Treehug is best at room temperature. This is a celebratory cheese that can be used as centerpiece of a cheese plate. While it can be eaten in wedges, this requires cutting through the inedible bark, so typically such cheese is served by scoring the top rind across the center to peel off half the top and dig right into the fudgy paste with a spoon or spreader. Better yet... bake your Treehug to an ooey gooey Fondue-like consistency to spoon over potatoes, cured meats, crusty baguettes or crisps. Serve with crunchy cornichons or cut through the richness with fruit preserves.

The rinds of all our cheeses are always edible but the tree bark is not.

Ingredients: 
Cultured whole milk, natural enzyme (French calf rennet), salt, spruce bark. Allergens: Milk

Storage: Consume within 7 days of opening. Treehug is stable and would not degrade for at least 2 weeks when unopened. Beyond this point, we suggest to test it before discarding.

Perrystead Dairy

Perrystead Dairy is an urban Philadelphia creamery. They blend traditional techniques with modern implements in the pursuit of all-new American original cheeses. Their spectacular grass-fed milk comes from caring local Pennsylvania family farmers. Yoav Perry has been making cheese for over 15 years, many of which spent consulting on cheese projects to other cheesemakers, farmers and chefs, as well as working with distributors, importers, and retailers of other specialty foods.

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