Originally from the Netherlands, Jos Vulto began making and aging cheese in his Brooklyn apartment. An artist by trade, he never set out to become a cheesemaker but after half a year of experimenting and favorable reception of some of his creations, he started to explore the possibility of starting his own creamery. Vulto and his late wife owned a seasonal getaway in Walton, a small town in the western Catskills of New York that ended up being the perfect location for his new venture.

Ouleout (pronounced OH-lee-out) is a semi-soft washed rind cheese named after a creek near the Vulto Creamery. Made from raw cow's milk sourced from local dairies, this cheese is pungent and meaty with briny and savory notes and a paste that becomes softer and more gooey as it ripens. 

Farm / Company: Vulto Creamery

Cheesemaker: Jos Vulto

Proprietor: Jos Vulto

Affineur: Jos Vulto

City, State: Walton, NY

Region: Northeast

Country: USA

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Rind: Washed

Texture: Semi-soft

Aging: 60 days

Size(s): 2.5-pound wheel