Passion fruit is a tropical fruit that most of the world tastes as a concentrate. Near the equator it doesn't have a season to wait for — it ripens on the vine and gets picked when it's actually ready, which is why this tastes sharper and more floral than anything made from pulp shipped frozen.

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The milk underneath it comes from water buffalo living exactly as nature designed them to — 100% grass-fed, fully free-range, year-round in the Colombian Andes. Richer and higher in fat than cow's, it sets thick on its own, so there's enough body to carry a fruit this acidic without thinning out. The tartness lands first and the milk answers it.

 

Three American Cheese Society awards are simply evidence of the work.