Echo

A nutty alpine-style cheese with a cider-washed rind.

Flavor & Pairings

Nutty, fruity, and mild with subtle Swiss-y notes. Use it in quiches, fondues, and mac and cheese. Pair it with grapes, raspberries, roasted vegetables, rosés, chardonnay, and Pinot Noir.

The Rind

The edible rind is washed with a local hard cider, creating a rich golden color speckled with wild yeasts and bacteria.

The Paste

Firm with a white to yellow color (dictated by whether the cows were on fresh pastures rich in beta-carotene in the summer months or dried hay in the winter months). The paste is creamy, with numerous small gas holes. It has a moderate elasticity, which lends itself to excellent shredding and melting properties.

Behind the Name

The previous owners of our land dubbed it “Echo Farm.” The label shows echo lines radiating from the outline of Mount Ascutney, our home base. 

Ingredients

Raw Jersey cow milk (Spring Brook Farm in Reading, VT), salt, calf rennet, cultures and hard cider.