A Green Dirt Farm original, Bossa is probably the only sheep's milk washed rind cheese made in America. During aging, the wheels are regularly washed in a brine solution which gives the rind a cream to orange colour and the cheese a distinctive flavour and aroma. Bossa has a firm texture which evolves into creamy as it ripens. It becomes almost gooey, spoonable at about 10-12 weeks, especially in the fall, when the sheep's milk is rich. The cheese has a meaty flavour with undertones of floral honey nectar, contrasted by the almost funky, stinky aroma off the rind.
Bossa pairs well with Champagne, hoppy beers and dessert wines. The cheese was recognized by the American Cheese Society competition in 2009 for its outstanding flavour and quality.