Cirrus
A shared vision to bring artisan cheesemaking to Washington state's north Olympic Peninsula resulted in the creation of Mt. Townsend Creamery. In 2005 the three partners, Matt Day, Ryan Trail and Will O'Donnell, combined their talents and energy to establish the first creamery in their area. In a region with a rich history of small grass-based dairies, the milk for the Mt. Townsend cheeses is sourced from local dairy farms.
Cirrus is made in a camembert style. Smaller and creamier than the classic versions from Normandy, it is ripened for four weeks and develops a soft texture with a rich, buttery flavor.
Farm / Company: Mt Townsend Creamery
Cheesemaker: Matt Day, Ryan Trail & Will O'Donnell
Proprietor: Matt Day, Ryan Trail & Will O'Donnell
Affineur: Matt Day, Ryan Trail & Will O'Donnell
City, State: Port Townsend, Washington
Region: Pacific Northwest
Country: USA
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Traditional
Rind: Bloomy
Texture: Soft
Aging: 4 weeks
Size(s): 5.5 ounces
