Meadow Creek Grayson Cheese

Grayson is a pungent washed-rind cheese made in the green rolling hills of Appalachia, modelled after such European classics as Taleggio and Pont l'Eveque.

Grayson is soft and dappled with holes, with a reddish-orange tacky rind. Grayson's flavors are robust and balanced, with savory notes of bacon, smoke, grass, and butter. It can be slightly sweet, with nutty and earthy undertones. Grayson is bold enough that it can stand alone, but it does pair well with bread and dried fruit, a full-bodied chardonnay, or a medium red like pinot noir.

One striking feature of this cheese is the bright yellow color, which is created not by added coloring, but the richness of truly grass-fed milk.

The development of Grayson was inspired by a trip Rick and Helen Feete, the owners of Meadow Creek Dairy, took to Wales and Ireland in 2000. After many years of tweaking the recipe and process, and a few more trips to Europe, the Feetes settled on the version of Grayson that's made today.

Meadow Creek Dairy can be found in the mountains of southwest Virginia, where The Feetes use sustainable livestock management practices, including rotational grazing, to allow the soil and the pasture to replenish without being overburdened. Meadow Creek produces cheese seasonally. Unlike many dairy operations, Meadow Creek’s cows are never confined.

Cheesemonger's Note: Grayson's rind is orange, sticky, and pungent, with an occasional spot of grey or black. After extensive testing we recently changed our cheese wrapping method. You'll see some loose air inside the vacuum-seal: this is intentional and what the cheese likes best. We hope you'll notice improved flavor and shelf life on this delicate cheese.