The cheese has a firm body when young and becomes softer and creamy as it ripens. At its peak, it becomes runny at room temperature.
When young, Woolly Rind tastes of milk and grass with some tanginess from the cheese cultures. As it ages it develops a lovely forest floor aroma and buttery, mushroomy flavors with a natural sweetness to the rind.
Woolly Rind is aged for at least two weeks and reaches its peak at about six to eight weeks. It was recognized for outstanding flavor and quality at the prestigious American Cheese Society 2010 competition.