Mouco spends a day turning milk into fragile cheese curds, batch by batch. Each batch of cheese curds is transferred into molds that give the cheese its round shape and form. The following day the cheese is transferred to one of their aging rooms. During the two week aging period the cheese is turned and €œsmeared € by hand. Smearing is a process by which each cheese has a culture applied to the surface. This culture both develops the glowing orange rind as well as gives it its unique flavor and aroma characteristics. A 4.4oz soft ripened cheese.

When Young: Soft and creamy with mild earthy tones, both in taste and aroma, which complements the hint of acidity in this developing cheese.

As it ages: The buttery smoothness becomes more pronounced as the cheese softens, which adds to the earthy complexity of the middle-aged cheese.

Fully Aged: ColoRouge is full-bodied at 7 to 8 weeks, which is when the creamy, buttery flavors fully blend with an earthy assertiveness that is definitely addicting!

Ingredients: Cultured Pasteurized Whole Cow’s Milk, Salt, Enzymes, Mold Cultures, Annato Extract, Calcium Chloride (to enrich the milk).