A washed rind cheese with citrus notes. The milk is infused with a coriander tea before being cultured. The coriander seeds are added to the curd right before putting in forms. After being lightly pressed and brined, the cheeses will head to our cave where they will be washed with beer and age for 60 days. Semi-soft texture. Melts very well. Best enjoyed with a beer! The rind is absolutely edible!