We remember the first time we tasted this cheese; it was a “wow!” Instead of a traditional blue cheese, the Virgin Pine Native Blue has a bandaged rind (like many cheddars) and after piercing, the blue gradually develops in the paste. This unique cheese has won numerous awards in cheese competitions, including first in its class at an American Cheese Society competition. The texture is moist and crumbly, the aroma is that of fresh milk, and the flavor is both tart and sweet.
