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Vampire Slayer

Vampire Slayer

  • Made from pasteurized cow's milk

  • Country of origin: United States

  • Region: Oregon

  • Texture: firm

  • Rind: rindless

  • Producers: Face Rock Creamery

Produced by the Face Rock Creamery in Oregon, the Vampire Slayer cheese is infused with garlic. The cheese has a strong garlicky flavour and is available after ageing for four months. Vampire Slayer has won 1st prize at the American Cheese Society Competition in 2013. It is a kind of cheddar cheese, has a slightly salty taste and goes on beautifully with sandwiches, pasta or a gratin. They can also be enjoyed with Riesling or with a hefeweizen.

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