From North Carolina this cow’s milk cheese is cold-smoked with pecan wood until the rind turns orange, like the sunset. and then aged for approximately 60 days. The unique aromas of this cheese are like a creamy campfire. The pasteurized cow’s milk has notes of walnuts, brown butter, white pepper with a slightly salty creaminess. Its paste is tacky and melts beautifully. Slice it thin, add some caramelized onions on top with crackers and sit down with a beautiful Chenin Blanc or Sangiovese.