Named after Flat Rock Creek which runs south of Canal Junction Farm, the sixth generation family farm that produces the milk used to make it, Flat Rock is patterned after the French mountain cheese Abondance. The sustainable farm puts an enormous emphasis on the soil where the cows pasture and their cheeses are made from cows that are 100% grass fed. Owners Ralph and Sheila Schlatter feel very strongly that the flavors of their cheeses are a direct result of the soil in the pastures where the cows graze.
Aged for 4-6 months, Flat Rock’s rind is a rich amber hue. Just under the rind the cheese itself is also a rich golden color. The paste is firm but still pliable and supple. It has an assertive aroma and an intense buttery, fruity, toasted hazelnut flavor profile that’s balanced nicely with a touch of lactic acidity and sweet grass. As it warms to room temperature, you can almost taste the terroir where the herd grazed as fragrances of bright vegetation emerge. Overall, it’s very well balanced and really interesting. We love it.
Flat Rock pairs well with a variety of different flavors. Try with Cabernet Sauvignon, Merlot, a big Russian Imperial Stout or hoppy ale. This cheese slices nicely for cheese trays and will also melt down nicely for fondues.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!