Tri-County Pepper Bread
The town of Fenton, home of CRUST, is located in what is commonly referred to as the Tri-County Area, so it seemed a natural fit as a title for our three-cheese bread. Asiago, cheddar and Gruyere cheeses with coarse-ground black pepper make for a savory, spicy, splendidly cheesy bread. Your grilled cheese will never be the same again.
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Store your un-sliced Tri-County Pepper bread on the counter, cut side down, for 2-3 days. Storing the loaf in plastic is fine, but it will soften the crust. Our bread can be frozen. Just double bag the loaf in plastic and freeze for up to a month.
Ready to eat? Remove the bread from the freezer and let fully thaw. Pre-heat oven to 350 degrees. Take off the plastic bag. Place the loaf directly on the oven rack and bake for 15-20 mins. Remove the loaf from the oven and let it rest for a few minutes before slicing.
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Unbromated & unbleached wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), water, Gruyere de Comte cheese (fresh part-skim cow’s milk, salt, cheese culture, enzymes), Vermont cheddar (fresh pasteurized milk, cheese cultures, salt, enzymes, annatto (for coloring)), Asiago cheese (pasteurized milk, cheese cultures, salt, enzymes), culture, sea salt, coarse black pepper, fresh yeast.
Sea Salt Butter
European-style butter (pasteurized cream, natural flavor, contains: milk, fleur de sel (French sea salt).
The following allergens may be IN THE PRODUCT: wheat, gluten. The following allergens are handled IN THE MANUFACTURING FACILITY: wheat, gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts (walnuts, pecans, hazelnuts, almonds, Macadamia nuts, pistachios), fish (tuna).
Our breads are all-natural, made without preservatives, artificial flavors or colors. This product does not contain GMO ingredients.