Born in the Hudson Valley, this stout-washed sheep's milk stunner comes of age in a subterranean cave beneath the streets of Brooklyn.
The gooey disks are made at New York's Old Chatham Sheepherding Company, a prolific dairy founded in the early '90s and today run by Dan and Nancy Galton. Rich sheep's milk is sourced from the Galtons' family farm, which keeps a flock of over 2,000 ewes.
When young, the cheeses are sent to Crown Finish Caves in Brooklyn, where affineurs experiment with maturation methods and as diverse array of washes in a former layering tunnel under the Nassau Brewery building. The tunnels here stay at about 50 degrees Fahrenheit year-round, the perfect climate for ripening cheese.
During four weeks of aging, Naked Pruner is washed repeatedly in Double Negative, a stout made by Grimm Artisanal Ales.
This initially tangy, cake cheese evolves into a gooey, oozing disk with mushroomy notes.
Pair it with a stout.