Mark Gillman from Cato Corner Farm is one of the four cheesemakers who created the Cornerstone Project, which encourages cheesemakers to produce Cornerstone, a cheese that highlights where it is coming from. The recipe for Cornerstone is based on three essential requirements: the cheese must be made from raw milk, only native cultures used, and it must have a natural rind. This way, cheesemakers around America can follow the same recipe, creating Cornerstones with subtle differences that reflect the unique flavors of their regions. Cornerstone is also an American Original meaning it is a cheese whose style and recipe were developed in America, rather than based on traditions from other parts of the world.

Cato Corner’s Cornerstone is firm, but still with enough moisture to give it a smooth, custardy texture. When Mark makes the cheese with summer milk, it tends to be buttercup yellow, while in the winter it becomes almost as light as fresh cream. It smells like grapes and tastes very savory like soy sauce and has the tartness of orange peel. We love it melted over a juicy grilled burger, grated over chili, or eaten alone in a hearty hunk.