New York Magazine

Bone Char Pearl Cheese

It’s made in Maine, aged in Brooklyn, and coated in animal-bone charcoal from Blue Hill at Stone Barns.
Bone Char Pearl cheese and Blue Hill at Stone Barns’s bone charcoal.

POUND FOR POUND—or, at a quarter-pound each, make that ounce for ounce—Saxelby Cheesemongers’ new Bone Char Pearl might be the poster cheese for this particular caseo-culinary moment. It’s got a chef

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