The great thing about having your own creamery is you can make better tasting cheeses than what’s currently available. After receiving many requests from staff and customers alike to develop a great tasting cheese styled after boucheron, John Loomis has emerged from his lab with the Lincoln Log.
We’ve always been frustrated with the boucherons in the marketplace because most of them are made with powdered milk and it shows in the flavor. So we decided to build a “better mousetrap” instead of banging our heads against the wall.
Mold ripened and aged for about 2 weeks the log is about 4 inches long with a thin rind that gives the cheese a soft mouth feel and hints of citrus in flavor. It's like the boucheron you love, just better.