Cloud Gap

The Cheese

Named after a high-altitude landmark on picturesque Mt. Hood, Cloud Cap is a dynamic cheese with grassy notes originating in the mountain pasture where the cows graze. Its milky, firm and citrusy interior transitions to a mushroom outer layer capped in a natural rind reminiscent of a soft cloud. Aged bloomy rind - aged 60 to 75 days.

The Producer

Cascadia Creamery is a farmstead cheese company (one that makes cheese from the milk of their own herd) located in Trout Lake, Washington. They are finely attuned to the fact that their cheese reflects their terroir in the same way wine can.

At Cascadia Creamery, it’s all about their pasture's soil, their region, and their environment. Their cows graze on pastures grown in the rich, volcanic soil of the Cascade Mountains and drink pure, mineral-laden glacial waters of snow-capped Mt. Adams. Then their cheese is aged in caves whose air passes through ancient lava tubes. The cumulative result is cheese that reflects their unique Cascadia terroir!