Aged for only two weeks before release, this 3.5 oz medallion of sheep milk's cheese has a very thin bloomy rind. Under the rind is a firm and dense paste with a very mild flavor with a hint of mushrooms. If matured further, up to 8 weeks, it will ripen from the outside in, becoming supple and spreadable. Kinderhook Creek will also increasingly have the aroma of mushrooms and nuts. The flavor transforms from very mild to savory, to the point of being almost meaty. When served on warm bread and drizzled with honey Kinderhook truly shines. Made in upstate New York. Delicious.