A smear ripened cheese washed with Hard Apple Cider. This little stinker is washed constantly through the first month if its life with a hard cider and brine solution, placing it in the family of washed monastic cheeses. The Red Beard develops a healthy coat of B. Linens during this period, turning its namesake color. As the cheeses continue to ripen its sweetness excels balanced with the earth funk of their kind.