Chocolate and cheese unite in this award-winning American original. The sweet, nutty Cardona is first aged before being rubbed with cocoa powder. The rind is a lovely deep shade of brown, and this process of rind management is very useful at keeping unwanted moulds at bay. Once the wheels arrive to us we age them for another two or three months on our cheese room wall, turning every few days to a week, firming up the pate and significantly increasing its sweetness.
We do not always have this cheese in stock.