Burrnt Oak

Traditionally, cheesemakers would start their batch of cheese with the milk from the morning and fill half the mold, then cover the curds with ash, then fill the rest of the molds with curds from the evening milking. We wanted to make a cheese that was as beautiful as these traditional ones, but were also surprised to see how much the ash changed the environment and development of our Camembert. Our Burrnt Oak is a mellowed, but more complex, version of the original.

We make the ash for our Burrnt Oak from a fallen 200 year old Burr Oak tree that stood overlooking our lost Lake Cairo. It's not every day you can eat a little piece of history!