Prodigal Farm Spring Fever

Spring fever.JPG
Spring fever.JPG
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Prodigal Farm Spring Fever

from 17.00

When we first laid eyes on these aging wheels upon meeting Kat Spann and her team at Prodigal Farm, we were shocked and excited. Spring Fever is based on a recipe for an ancient cheese from the French Savoie known as Persille de Tignes, which dates back to at least the 9th century - when it was made famous and favored by Charlemagne, who came across it while passing through the Alps. Utilizing pasteurized cow’s milk, Spring Fever boasts an unparalleled delicate, almost effervescent texture along with mouth-coating milkiness, lactic tang, and some earthy funk.

Tastes like:

  • Cultured Butter

  • Champagne

  • Fungal Earthiness

The Brass Tacks:

  • Prodigal Farm - Rougemont, NC

  • Mixed Mold Natural Rind

  • Pasteurized Cow

  • Microbial Rennet

  • Season: Year Round

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