Friable, briny and reminiscent of mozzarella, the cheese is consumed no later than six to 10 days after production and is a perfect match with roggebrea, a stiff but crumbly rye bread.
For a true West Virginian, nothing compares to sitting down to a steaming bowl of brown beans served up with a crumbly wedge of homemade cornbread (or grit bread, as we like to call it).