FEATURED CHEESE OF THE MONTH

THE PINNACLE OF SMOKEY PERFECTION

Smokey cheddars have been around for years, but our take is anything but ordinary. Other cheddar factories use liquid smoke, smoke flavoring, or rub paprika into the rind to make it look smoked. At Face Rock we take our time to produce better, more flavorful cheese. It takes a bit longer but the result is always well worth it!

HOW IT’S MADE

We start with our signature cheddar(not scraps) and age it for 12 months to achieve a full-bodied cheddar flavor. Then, we cold-smoke it for hours in small batches with real Applewood smoke to finish it off.

FLAVOR PROFILE

Our Smokey Cheddar has a velvety texture and the perfect balance of smokey tang and cheddary bite that complement each other and is never overpowering.

WHAT TO PAIR IT WITH

The trick to pairing food with a smokey cheese is to let the smoke be the “flavor diva” of the show. Don’t try to cover it up with competing flavors and use texture to give it an unexpected pop.

Cracked wheat, oat, or sesame crackers offer textures that play off this smooth cheddar and sweet apples, raisins, or nuts accent the Applewood flavor notes.

Red Wines: Medium-bodied, smokey, or tobacco tasting reds. Cabernet Franc, Red Tempranillo, Zinfandel & Pinot Noir.
White Wines:  Lightly oaked & not too citrusy. Chardonnay, Viognier, Pinot Gris, & Dry Riesling.
Beers: Anything full-bodied, dark and smooth. Porters, nutty Brown or Amber Ales.