Fratty is the Boontling word for wine, and we chose it as the name for this cheese because of how these select wheels of Corners develop their flavor and appearance. Each year during harvest, winemaker Sarah brings over a macro-bin of pomace -- the combination of grape skins, seeds, and stems left over after the juice has been pressed off -- from Pennyroyal’s Pinot Noir. It is filled into buckets and refrigerated, and over the next few weeks, several batches of young Boont Corners take a wine bath before disappearing into the pomace for several months. The result is a pliable, gentle texture with a deep, grapey aftertaste.