Hanna's Awashed
Photo credit: Nina Gallant, 2019, Boston Magazine
An 8 ounce cylindrical goat cheese washed in hard cider every other day for its first two weeks of affinage and then allowed to develop a grey surface rind over two more weeks.
A two-time American Cheese Society competition winner.
2019 Best-in-Show “Big E” Eastern States Exposition Cheese Competition.
Photo credit: Nina Gallant, 2019, Boston Magazine
An 8 ounce cylindrical goat cheese washed in hard cider every other day for its first two weeks of affinage and then allowed to develop a grey surface rind over two more weeks.
A two-time American Cheese Society competition winner.
2019 Best-in-Show “Big E” Eastern States Exposition Cheese Competition.
Photo credit: Nina Gallant, 2019, Boston Magazine
An 8 ounce cylindrical goat cheese washed in hard cider every other day for its first two weeks of affinage and then allowed to develop a grey surface rind over two more weeks.
A two-time American Cheese Society competition winner.
2019 Best-in-Show “Big E” Eastern States Exposition Cheese Competition.