A Green Dirt Farm original, Dirt Lover is styled on the lines of French ash coated cheeses like Selles-sur-Cher and Valençay. It has an edible bloomy rind enveloping an underlying layer of vegetable ash. When cut, it reveals black border of ash underneath the bloomy white rind, which is the inspiration behind the name.
In spring, the cheese has a firm, dense texture with savoury notes from the ash balanced by the nuttiness of the pate. In summer, the firm texture develops a creamy ring under the ash which expands as the cheese ages. With age, Dirt Lover becomes intense, earthy and buttery with a hint of citrusy tang. It is aged for a minimum of two weeks, finally reaching its optimum maturation at six to eight weeks.
A coveted medal winner at the 2013 American Cheese Society competition, Dirt Lover pairs perfectly with IPAs, Pale Ales, and Lambic. If you are a wine lover, try Sancerre, Sauternes, Prosecco or any other sparkling wines.