Renegade Monk Cheese


Available on back-order


This cheese combines the bite of Epoisses and Langres; the creaminess of Brie and Camembert; and the languid blue of Dolcelatte or a young Gorgonzola.

As an artisan cheese, Renegade Monk can naturally vary in consistency and temperament. When the cheese is firmer, the rind tends to be darker but the interior is milder on the palate; when the cheese is soft – and it can be encouraged into liquidity – the rind is pale with a scatter of blue, with a pungent, almost goaty inner core.

Renegade Monk should be kept refrigerated but allowed to warm to room temperature for three hours before eating.


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