"Cucurbita moschata" This flat, lightly ribbed pumpkin looks like a wheel of cheese with a buff, tan colored skin. It is a beautiful 6-10lb. heirloom variety that stores well, being a great addition to fall ornamental displays.
In the 1800s, cookbooks and farmers almanacs in the Long Island Sound cited the Long Island Cheese Pumpkin as a regional favorite. It is very versatile and most parts of the plant are edible including the shell, flesh, seeds, and flowers. The flesh can be boiled, baked, steamed, or roasted.
Long Island Cheese