Moody Cow


Think of Moody Cow as a tasty cross between Grey Baby and King Cole; if you are a fan of either of those cheeses, you will love this!

It has the lovely soft texture of Grey Baby but the beautiful veining of King Cole.

We hand-craft all of our award winning cheese here at Upper Bench, using 100% Canadian Pasteurized Milk.

Our Moody Cow is hand-made in 10" rounds, which we then slice into wedges.

Please note:  We care about you receiving your cheese in the best possible condition, so we limit shipping days to Mondays, Tuesdays and Wednesdays.

Additional information

Weight 140 g
Dimensions 12.7 × 12.7 × 7.6 cm

100% canadian cow milk (pasteurized), bacterial culture, salt, calcium chloride, and rennet.

Milk Fat





3 weeks

Pairing Suggestions

Try our Moody Cow blue cheese with our Pinot Noir, Yard Wine, or Estate Cabernet Sauvingnon

Cheesemaker's Notes

Our Moody Cow cheese is made similar to the way we make our delicious Grey Baby Cheese but with a few top secret steps added. We start by heating the milk (100% Canadian pasteurized cow milk) to the correct temperature then we add a mixture of cultures, we then add the rennet and let it sit for a while.
We cut the curd in large cubes (yes, we cut the cheese), then put it into its moulds (we call it hooping). The next day we dry salt the cheese then move them into their specific temperature and humidity controlled cheese cave. Our Moody Cow goes into the “Blue Cave”, where it stays for about four weeks where it is rotated once or twice a week until it is ready for wrapping.