With milk from our 15 grass-fed cows, we created this wheel that is cousin to our sheep milk Coomersdale. Buttery and smooth, it has slightly more tang than Coomersdale. The Ayers and Coomers families both farmed in the 1800’s on what is now our farm.
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Named after Neil’s ancestral farm in Scotland, this cheese is exceptionally creamy with a mild blue flavor. It’s so good, our two-year-old steals it off our lamb burgers. We often hear, “I never liked blue cheese until I tried Mossend Blue.” *2007, 2nd place, American Cheese Society