Felix Blue Cheese

Named after the founder of Faribault’s caves, Felix Frederiksen this Blue Cheese is made in a similar style to AmaBlu; however, we allow the sandstone caves to create a natural rind that picks up on the different microflora that inhabit the caves. The cheese is aged a minimum of 60 days. The combination of the edible (but optional) natural-rind and unique aging process creates a dense, fudgy texture with sharp, piquant complexities and a distinct rind flavor that highlights the terroir of the cave.