A new hybrid between Dutch and Italian-style cheeses, Daniel’s Artisan Reserve is an extra-aged farmstead cow’s milk cheese with small tyrosine crystals. (Those are the firm, bright white bits that add a lovely crunch.) The curds are rinsed with cold water before being formed into large wheels, contributing terroir from the heavy rain in Puget Sound. This cheese is a fine example of the pristine results made possible with the Pacific Northwest sun, air, and animals.