Trailhead is our mountain cheese. It is a rustic, mediumhard whole milk cheese that is mellow, rich and versatile. Made by hand in six pound wheels, it is pressed and brined before being washed in a mixture of saltwater and yeasts for its first two months. After four months it develops a distinctive natural mold rind, and its develops its full nutty flavor. At six months Trailhead becomes dryer, with a bit of sharpness. Trailhead is sturdy enough for trips in the backcountry, and complex enough for cheese plates.  Just ask the judges from the 2008 American Cheese Society competition and the 2009 US Cheese Championships.  At each of these national competitionsTrailhead took a first place award in its category.

Made from pasteurized cow’s milk

“I’ve been surprised to how many dishes Trailhead lends itself to–I use it shaved in salads and grated into gratins, anywhere I might otherwise use Parmegiano-Reggiano.” Jay Payne Chef, The Wild Coho Restaurant