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Cirrus

A shared vision to bring artisan cheesemaking to Washington state's 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, WA

Region: Pacific Northwest

Country: USA

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Bloomy

Texture: Soft

Aging: 4 weeks

Size(s): 5.5-ounce wheel