A bold new player is redefining how we think about artisanal cheese: Cannalina. This creamy, hemp-infused Swiss wonder is not only a unique gastronomic experience—it’s a philosophical statement about prohibition, innovation, sustainability, and flavor that dares to go deeper into the roots.
Cannalina is a semi-soft, artisanal Swiss cheese infused with hemp leaves, crushed nuts, and cold-pressed hemp oil produced by Edgewood Cheese Shop. Its appearance is immediately captivating: a rustic, mottled rind dusted with hemp specks gives way to a lush, ivory paste that oozes slightly at room temperature. It’s inviting without being pretentious, hinting at something ancient and wild beneath the surface.
About Cannalina Cheese from Edgewood Cheese Shop
The first bite delivers an unmistakably creamy mouthfeel that coats the tongue with rich, fatty bliss. But don’t let the softness fool you—this cheese has personality. A gentle funk develops immediately, reminiscent of washed-rind classics like Taleggio or Reblochon, but with a distinctly earthy undertone brought forth by the hemp. It’s a funk that feels grounded, vegetal, and slightly resinous—like walking through a dew-covered forest at dawn.
That funk is elegantly balanced by the toasted crunch of embedded walnuts and hazelnuts. They don’t just add texture—they enhance the overall profile, drawing out a nuttiness already present in the paste. The hemp oil adds a grassy, almost savory slickness that lingers long after the bite has passed. Each component plays its role with precision: the creaminess comforts, the funk challenges, and the nut-hemp combo elevates the entire experience into something almost transcendent.
Pairing Cannalina is an art of contrast. A drizzle of raw honey on a wedge amplifies its earthy sweetness, while a crusty sourdough baguette lends crunch and acidity. A jar of anything fruity would pair beautifully with this cheese.
What makes Cannalina especially compelling isn’t just its flavor—it’s the story behind it. The use of hemp isn’t a gimmick. It speaks to the world-wide appreciation and long-standing history with hemp cultivation and the growing trend of plant-forward, sustainable ingredients in traditional food spaces. Hemp is nutrient-rich, eco-friendly, and—when used with intention—a beautiful flavor enhancer. The cheesemakers behind Cannalina clearly understand this, using it to deepen the cheese’s terroir without overwhelming the dairy essence at its core.
It’s rare to find a cheese that hits these many notes: creamy but structured, funky but elegant, nutty yet fresh. Cannalina is a conversation piece at any tasting table, the kind of cheese that makes people pause mid-bite and ask, “Wait… what is this?” It bridges the old world and the new with grace, and it deserves a permanent place on the board and at a sesh.
For cheese lovers who crave complexity, Cannalina is not just a delight—it’s a revelation.
Two Interview Questions for the Cheesemongers behind Edgewood Cheese Shop
I sat down with Cheesemonger’s Casey and Adrienne to discuss Edgewood Cheese Shop and Cannalia cheese.
1. How has the public reacted to Cannalina—do you find consumers are more curious or cautious when trying something so unique?
Our customers have been very open to trying Cannalina and the most common reaction is “oh, wow”. I haven’t had anyone turn down a sample. (We do explain that the cheese will not get them high.)
2. Can you tell us about the sourcing of the hemp and nuts? Is there a deeper connection to terroir or sustainability practices in Cannalina’s creation?
This raw milk cheese from Switzerland was created by Kevin Koch. An extract of hemp leaves, hemp nuts, and hemp oil is added to the milk. He has several cheeses that work with different herbs or flowers and considers his cheeses “inspired by nature”. We love Cannalina because it’s well-rounded flavors. Rather than simply adding hemp as a gimmick, this cheese really balances the savory, meaty flavors of the cheese with the herbal notes from the hemp. We have had other hemp cheeses before, but this one is really special.
