Barely Buzzed’s Taste
When we say Barely buzzed we’re, of course, talking about cheese. And we do mean Barely buzzed! This completely amazing and unusual cheese is hand rubbed with French lavender and a Turkish blend of South American and Indonesian espresso. This pressed cow’s milk cheese is smooth and creamy with a full bodied-richness like caramel and butterscotch.
Serving Barely Buzzed
A complex yet rich cheese, Barely Buzzed pairs well with medium and full-bodied wines, ports, bourbons, ales, stouts and ciders.
It’s the perfect accompaniment to any charcuterie board filled with toasted nuts, fresh fruits and of course chocolate!
How Barely Buzzed Is Made
Aged in a carefully monitored humidity controlled cave this cheese is a labor of love. To develop the texture and rich flavor, the Barely buzzed is placed in two different temperatures during the aging process. Aging on Utah Blue spruce doesn’t hurt too much either!
The name “Barely Buzzed” is from Andrea at Deluxe Foods in California. She was the winner of the “Name this Cheese” contest.