Beekman Blaak is the only raw, aged goat/cow cheese with a traditional ash rind being produced in America today. Maybe that's why it's been featured in The New York Times, Wall Street Journal, Food & Wine, Martha Stewart, Rachael Ray, Wine Enthusiast, Food Network Magazine & more.
Maybe that's also why it's so hard to get ahold of. And since Blaak is a seasonal cheese, we only have it during milking months. Luckily, it's Blaak season right now.