Havilah

A hard, aged, Italian alpine style cheese that matures in our caves for a minimum of 6 months. Our cheesemakers begin making Havilah in mid-April when the grass is growing and the milk is flowing. This mouth watering, dense cheese has an earthy rind flavor accompanied by pineapple, citrus and caramel tones. The hardest of our cheeses, Havilah is perfect for grating on pasta or vegetables.