Our Trappist-style monastery cheese with a creamy texture and slightly acidic aftertaste. Bridgid's Abbey is one of our oldest recipes, going back to a workshop Liz took with a Belgian cheese master in 1997. Its creaminess is balanced with a milky lactic acidity for irresistible eating for breakfast, sandwiches, or snacking. We now make Bridgid's Abbey only during the winter months to highlight the richer winter milk, higher in delicious butter fat and protein. Aged 2 - 4 months.
NOTE: A la Carte orders must be a minimum of 1 1/2 pounds (total) of cheese. Please select a combination of cheeses weighing at least 1 1/2 pounds.