Smith’s Country Cheese in Winchendon, Massachusetts combines hard work, old fashioned family traditions, and a commitment to reducing their carbon footprint to produce their artisan, farmstead cheeses. Great melting cheese; use in cream sauces, mac n cheese, or on burgers. Taste: Smooth, melts evenly in the mouth; pungently smokey, tangy and sharp. Pairings: Zinfandel, Syrah, Shiraz, or Pinot Noir; a Bock beer. Made with raw cow's milk and vegetarian rennet.