Milton Creamery Flory's Truckle

$35.00 / Lbprice is $35.00 by Lb

Raw
Microbial Rennet
Age: 12 months
Cow Milk
by Milton Creamery
United States

Approachable
Adventurous
Soft
Hard

Milton Creamery Flory’s Truckle is a traditional clothbound cheddar cheese that boasts a bright, crumbly paste. Made through a collaboration between two local Missouri dairies, Flory’s Truckle is an aged cheddar that has a dense, snackable texture and crystallized crunch, with notes of fresh grass, strawberries, and a distinctive peppery zest. Bring out the sweeter flavors of this cheese with fruit preserves like Sidehill Farm Strawberry Jam or V Smiley Elderberry Plum Honey Jam.

“I have a fondness for Flory's Truckle--I think it has something to do with its underlying caramelized sweetness that makes it so versatile and beloved by all. It's my go-to for a cheese plate because its snackability level is high and its golden paste sparkles with tiny flavor crystals.”

Murray’s National Team – New York, NY

Raw Cow's Milk, Cultures, Salt, Vegetable Rennet

Allergens: Milk

Truckle is the old English word for a cylinder shape. Traditionally, most Old World cheddars are formed into truckles, not blocks, hence the name and shape of this cheddar.
Rufus and Jane Musser are a Mennonite couple who began dairy farming in 1992. In 2006, a joint venture between the Mussers and local dairy farmers helped create their creamery.
The milk used for the Flory's Truckle originally came from the Flory Family Dairy. The Flory family was instrumental in creating the recipe for the cheese, which is produced and aged by the Mussers at Milton Creamery.
Flory’s Truckle is a clothbound cheddar, which means it’s wrapped in cheesecloth and then coated in lard. This time-honored cheese technique is intended to prevent the cheese from drying out as it ages.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

Located in southern Iowa, Milton Creamery is owned and operated by the Musser family—Rufus III, his wife Jane, and their son Rufus IV “Junior”. They produced their first batch of cheese in 2006.
The Mussers come from a Mennonite background, and they source their milk from Amish dairy farms. All milk comes from farms within 30 miles where herds have fewer than 120 animals.