Cloud Cap

The Cheese

Named after a high-altitude landmark on picturesque Mt. Hood, Cloud Cap is a dynamic cheese with notes of citrus and grass/wild garlic all 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.

Pairings: Zesty, mineral-driven wines that are lightly aromatic. Unoaked Chardonnay, Chablis, Chenin Blanc, Albarino/Alvarinho, Gruner and Dry Rieslings or most any earthy Rose. Red wines to choose - Gamay Beaujolais or an earthy Pinot Noir.

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!