Buttery and rich, with mild “cellar” and mushroom overtones, this aged cheese falls somewhere between an American Jack and a Tomme du Savoie.  When young it has a smooth pate,  and a white to grey/tan rind.  The rind becomes crusty and darker with age and the flavor develops a slight lipase "kick" at the finish, while the texture becomes more translucent and brie-like.   Old Kentucky is sumptuous, but not  cloying,  and is better by compliment rather than contrast. 

Pairings:  This is a wonderful melting cheese and in combination with savory elements or gratinees, tapenades, and especially grilled apples and onions.  At its ripest its meant for the cheese tray, and our favorite condiment is yellow tomato and ginger preserves.  It pairs well when young with soft red wines and when older ,with  chardononay or sauternes.