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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.
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| Farm/Company: |
Mt Townsend Creamery |
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Cheesemaker: |
Matt Day, Ryan Trail & Will
O'Donnell |
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Proprietor: |
Matt Day, Ryan Trail & Will
O'Donnell |
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| Affineur: |
Matt Day, Ryan Trail & Will
O'Donnell |
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| City,
State: |
Port Townsend, Washington |
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| Region: |
Pacific Northwest |
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| Country: |
USA |
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| Milk: |
Pasteurized Cow |
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| Rennet: |
Traditional |
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| Rind: |
Bloomy |
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| Texture: |
Soft |
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| Aging: |
4 weeks |
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| Size(s): |
5.5 ounces |
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