Paul Dickhoff hurries to place the salted curds into the molds for pressing before they cool. This particular batch will be aged a year to yield ‘Flagship’, a combination of cheddar and gruyère, Beecher’s signature cheese.
Paul Dickhoff hurries to place the salted curds into the molds for pressing before they cool. This particular batch will be aged a year to yield ‘Flagship’, a combination of cheddar and gruyère, Beecher’s signature cheese.
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