Previously in the case (soon to return):

Alpha Tolman

Jasper Hill Farm
(raw cows’ milk/animal rennet, Hardwick, VT)

This deliciously nutty Alpine-style cheese is named for Alpha Tolman, a philanthropic dairy farmer who made an indelible mark on the town of Greensboro, VT. Among his many good works, building the town library was one of the most important. This cheese is a project that ties together many local enterprises: The milk comes from Andersonville Farm, a dairy close to Jasper Hill that produces excellent quality raw cows’ milk. The cheeses are made at the Hardwick Food Venture Center, a newly constructed food incubator of which Jasper Hill is an anchor tenant. And last but not least, the cheesy know-how comes from Mateo Kehler, master cheesemaker, and owner of Jasper Hill Farm. Fresh wheels are washed with a cultured brine to cultivate a rosy orange rind that imparts a funky depth to the ripening paste beneath. Young wheels have milky, fruit and nut flavors and a smooth mouthfeel. Mature wheels are more bold and meaty with amplified butter and caramelized onion flavors carried by a rich and crystalline texture. Aged between 7 and 11 months in the Cellars at Jasper Hill.

Appalachian

Meadow Creek Dairy
(raw cows’ milk/animal rennet, Galax, VA)

A bright, nutty quadrangular cheese with a musty, mushroomy rind. Made from raw Jersey milk and aged for 4 to 5 months, Appalachian is a fine specimen of an Alpine-style tomme. The ochre, golden colored paste is supple yet snappy and has a grassy, buttercream sweet flavor that is attributed to the fine pasture that the cows graze. A mellow but beautiful cheese that would make the strapping Swiss cowherds swoon.

Arpeggio
Robinson Farm (raw cows’ milk/animal rennet, Hardwick, MA)

In music, Arpeggio refers to playing the notes in a chord one after another, rather than simultaneously. We’re no musicians, but this quandrangular cows’ milk cheese is certainly in the ‘eggio’ family when it comes to cheese... the shape references the Itali an classic Taleggio. This certified organic cheese is washed with a cultured saltwater brine early in its maturation, and then wrapped in paper to allow the natural flora and fauna to flourish on the rind. As Arpeggio ripens, the paste breaks down into a t acky, pudding - like texture that is creamy and rich on the palate. The flavor is deep, pungent and complex, with notes of aged beef, barnyard, and wet straw. Aged 60 days or more.

Ascutney Mountain

Cobb Hill Farm (raw cows’ milk/veggie rennet, Hartland, VT)

Ascutney Mountain (incidentally a cheese and a mountain) hails from an intentional community in Vermont started by Donella H. Meadows, a Harvard PhD in biophysics. What is an intentional community, you may ask? Wikipedia defines it as a ‘planned residential community with a much higher degree of social interaction that other communities.’ In the case of Cobb Hill, the community is devoted to sustainable agriculture, and cheesemaking is one of their communal pursuits. Ascutney is made from the milk of their small herd of Jersey, is deep yellow in color, and is packed with a diverse range of rich flavors typical of Alpine cheeses. The wheels can be grassy, earthy, hazelnutty, pineappley, and downright butterscotchy as they age. Aged for 8-10 months.

Ashbrook

Spring Brook Farm (raw cows’ milk/animal rennet, Reading, VT)

When FDA decided to blacklist raw milk Morbier from France, we mongers nearly cried. Little did we know that the team at Spring Brook Farm was working behind the scenes to craft a new American artisan original that can go toe to toe with the French! Ashbrook is supple and creamy in texture, and the flavor is fruity and funky with just a hint of vegetal sourness. The wheels contain a line of vegetable ash (maritime pine ash if you’d really like to know!) and are aged for at least 3 months. This cheese is wonderful on a cheese board, scrumptious with charcuterie, and melts like no other, making it a real chameleon in the kitchen.

Asher Blue

Sweet Grass Dairy 
(raw cows' milk, Thomasville, GA)

Asher Blue is one of the few naturally-rinded blue cheeses being made in the U.S. Named after the owner's second son, Asher Blue is a complex blue with an earthy mild finish. Each wheel is pierced 50 times on each side of the wheel to produce its characteristic blue veins. Serve it with jam and crackers for a perfectly paired appetizer, crumble on top of a pile of greens for a satisfying salad or let its complexity meet the simplicity of a grilled steak.

Aux Arc

Green Dirt Farm (cow/sheep milk Weston, MO)

Aux Arcs (pronounced “Ozark”) is a rustic, mountain style, hard cheese made with blended sheep and cow’s milk. We make the cheese during the summer and fall when the sheep and cows are on pasture. The cheese highlights the wonderful flavors that develop using milk from animals raised on a diverse diet of grasses, legumes and forbs. It is a cooked and pressed hard cheese. It is aged at least 2 months, and during the first month the rind is washed with brine, after that the rind is allowed to develop a lovely, natural “croute fleurie”, giving our Aux Arcs wheels a beautiful, natural rind with an earthy flavor.

Ayersdale

Bonnieview Farm (raw cows’ milk/animal rennet, S. Albany, VT)

A simple, delicious, and rustic cows’ milk tomme from Bonnieview Farm. Think domestic cacciocavallo with a fruitier and more buttery finish. The name of the cheese comes from the Ayers family, who farmed the land that Bonnieview sits upon in the 1800’s. A great cheese for snacking and cooking. Aged 2-3 months.

Basket Ricotta

Bellwether Farms 
(Cultured Grade A Pasteurized Jersey Cow’s Milk, Salt Sonoma County, CA)

Ricotta is traditionally made by heating the whey/milk or whole milk to a high temperature and adding an acidifying agent (typically white vinegar or citric acid) which destabilizes the protein and causes it to ‘come out of solution’ forming the curds. We have taken the whey from our aged cheeses, added some whole milk and made both sheep and jersey ricotta for nearly 20 years following this recipe with great results. When we began to develop our recipe for producing a Whole Milk Ricotta we were not satisfied with the results using this method--in particular the higher solids of whole milk produced a texture that was firmer than we liked. We felt that the addition of the vinegar was causing this problem. This brings us to our new ricotta. We do not use any vinegar when making this ricotta. We culture the milk and let the acidity develop naturally for many hours until it is ready to start the heating process. Making ricotta this way requires constant attention--once heating begins we stand at the vat watching for just the right moment to stop stirring and let the curds form. This gives it the most delicate texture and incredible flavor of any ricotta on the market. 

Batch 35

Sprout Creek Farm
(pasturized cows' milk, Poughkeepsie, NY)

This savory smear-ripened raw cows' milk cheese with a full scattering of eyes has an aromatic soft yellow paste, and a crisp coppery rind. Aged 2-4 months.

Bayley Hazen

Blue Jasper Hill Farm (raw cows’ milk/animal rennet, Greensboro, VT)

This blue is so good it’s almost obscene. Almost. Named after the Bayley Hazen road, built by George Washington to launch a Canadian invasion way back when, it is creamy and chocolaty and salty, oh my. The craftsmanship executed by the cheesemakers up at Jasper Hill is laudable, and lucky for us, edible too. Each wheel is crafted from the milk of the Kehler’s Ayrshire cows, a breed known for its balanced, yet fatty milk. Kinda makes you thankful we ever had a reason to fight with Canada. Aged for 3-5 months.

Black Mule Blue

Northland Sheep Dairy
(Marathon, NY)

A Roquefort-style blue cheese made with organic lamb rennet. Aged 4-9 months. Creamy, with hints of mushroom. Tangy and delicious crumbled into green salads, or add to roasted beets or squash.

Bonaparte

Lazy Lady (pasteurized goat milk Westfield, VT)

A riff on the famed French goat cheese Valencay, Bonaparte is a truncated pyramid of soft-ripened goats’ milk cheese dusted with vegetable ash. In France, the story goes that Valencay was originally a pyramid-shaped cheese, but after Napoleon lost his military conquest in Egypt, the local cheesemakers decided to lob off the top, ere the memory of territories lost would prove too painful to recall. Lazy Lady Farm proprietor Laini Fondiller ladles each of these beauties by hand, and ages them in her natural cave (i.e. dug into the hillside - no refrigeration units on this solar and wind powered farm!) until perfectly ripe. The flavor is tart, musky, and briny, and the texture ranges from chalky (when young) to ooey gooey when very ripe. Aged 4-6 weeks

Bonde du Poitou

Herve Mons.

(pasteurized goats' milk, FR)

Bonne Bouche

Vermont Creamery
(pasteurized goats’ milk/microbial rennet, Websterville, VT)

Bonne Bouche literally translates to ‘a good mouthful’ and we couldn’t agree more! These diminutive discs of goats’ milk cheese are dusted with ash and lightly aged, developing a thin bloomy rind that shows hints of gray underneath. The flavor is classic chevre - tangy, mineral, lactic and musky with some beautiful nutty and yeasty notes on the rind. Aged for 6 weeks.

Bon Pere

Boston Post Dairy (pasteurized goat and cow’s milk/vegetarian, Enosburg Falls, VT)

Made from a mixture of 80% rich cows’ milk and 20% sweet, barnyardy goats’ milk. Bon Pere is reminiscent of a fruity pecorino with the deep complexity of an aged manchego. The addition of cow’s milk gives the firm paste a more buttery feel that melts away on your tongue, and its bright red rind makes for a beautiful presentation, a natural addition to any cheese board. 

Bossa

Green Dirt Farm (pasteurized sheep's milk/vegetable rennet Weston, MO)

Bossa is our signature cheese. It is a “washed-rind”cheese, a style of cheese in which brine (salt water, sometimes with added cultures) or spirits are applied to the surface as it ripens.  Washed rind cheeses tend to have pungent aromas and are lovingly referred to as stinky cheeses. Bossa is aged for 5 weeks before wrapping and reaches its peak at about 8-9 weeks. Bossa tastes meaty, like beef broth or bacon. It can have buttery or nutty notes. It also has a delicate honey-nectar flavor that is exquisite.

Bossa has a super soft, silky texture, with a custard like center. At the peak of ripeness, when the paste is very runny, a favorite way to serve Bossa is with the top cut off, and spooned out onto crusty baguette. Dipping fruit or vegetables into the center is equally as delicious.

Bulgarian Feta

(sheeps' milk in brine, imported)

Bulgarian Feta Cheese is a classical style white brined cheese. Containing quality attributes such as a creamy taste, crumbly texture and salty flavour, Bulgarian Feta is a quality cheese suitable for all cold or hot recipes requiring feta cheese.
 

Burrata

Locally made fresh burrata mozzarella! Burrata is made from fresh curd, which is kneaded and stretched before being formed into a pouch-like shape. The cheese makers then fill the interior of the pouch with a mixture of thick cream. The result is a sweet, decadent, and buttery cream that oozes forth when cut into.. 

Burrata Con Panna

Lioni Latticini, Inc.

Lioni’s all natural burrata cheese is a fresh mozzarella filled with a light and creamy authentic panna di latte and pasta filata. Luscious and sophisticated, this Italian delicacy originating from Puglia, Italy is traditionally made here at Lioni! Each piece of Lioni burrata is packaged in purified water to ensure freshness. Experience the essence of this exceptional handcrafted Italian treasure! The panna, which is made from creamy milk, is merged with carefully spun pieces of curd called pasta filata. Collectively, the distinctiveness and quality of each ingredient coupled with its pure flavor and creamy consistency creates a truly gourmet cheese to enjoy.

 

Cabot Clothbound Cheddar

Matured in the Cellars at Jasper Hill (pasteurized cows’ milk, microbial rennet, Greensboro, VT)

This cheese has been dubbed as addictive as narcotics by certain devoted fans. A hefty, beautiful, and rustic wheel, the clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. Clothbound cheddar evolved as a partnership between Jasper Hill Farm and Cabot Creamery, two of the best dairy enterprises in the Green Mountain State. The cheeses are made at Cabot Creamery, and are shipped to the Cellars at Jasper Hill when just a few days old. The team at the Cellars then bandages the cheeses, coats them with hot lard to make the cloth stick to surface of the cheese, and places them on wood shelves to age for 12-14 months.

Cashmere

Haystack Mountain Cheese (Organic cows' milk, Colorado)

Made from double cream organic cow milk, Cashmere is silky, rich, earthy and decadent. Buttery, and creamy, with elements of both sweet and savory cream, Cashmere shines on a cheese board or slathered on a baguette.

Cayuga Blue

Lively Run Goat Dairy
(raw goats’ milk/microbial rennet, Interlaken, NY)

Pronounced ‘Cay-oooga!’ This beautifully aged goats’ milk cheese is flaky and firm, with a paste that fractures like shale when you cut it. More of an aged goats’ milk tomme than a traditional blue, Cayuga Blue varies greatly from wheel to wheel. It can be full of strong musky flavors, fruity and fermenty, or sometimes sweet and malty. Tense veins of blue mold run throughout the cheese, giving it an earthy, mineral tone. Aged 2-4 months.

Chèvre

Joni's Dancing Goats
(pasteurized goats’ milk/microbial rennet, Garrison, NY)

Their Plain Chèvre is a traditional, French-style chèvre made fresh weekly. It's soft and mild, reflecting the forage that our goats graze on in the summer and the hay that they are fed in the winter. 

Coach Farm Triple Cream

Coach Farm
(goats' milk, Hudson Valley, NY)

It is tangy and tart like a good chevre.  A very special cheese with an unbelievably rich, “buttery” taste that sets it apart from all other goat cheese. Yet, we also tasted some sweetness in the translucent paste closer to the rind.  The cheese’s texture is thick, smooth and very creamy.  This cheese has excellent mouth feel. 

Coupole

Vermont Butter & Cheese Creamery
(pasteurized goats’ milk/microbial rennet, Websterville, VT)

A dense, chalky bell of goats’ milk cheese enveloped in a wrinkly rind. The flavor is bright and clean, with a crème fraiche tang that makes it an ideal match for bubbly. It is called ‘Coupole’ because of its dome shape, which evokes the cupolas on churches and cathedrals in Europe. The dome shape is unique to this cheese... VBC had the molds custom fabricated in France. The goats’ milk used for Vermont Butter and Cheese Creamery is collected from a network of 20 family farms across the state, and is unrivalled in quality and freshness. The cheeses are hand molded and aged for 6 to 8 weeks.

Crawford

Twig Farm
(raw cows’ milk/animal rennet, W Cornwall, VT)

A squidgy and delicate raw cows’ milk cheese from Twig Farm. Michael Lee, master cheesemaker sources the milk for this cheese from nearby Crawford Family Farm. The paste is semi-firm bordering on creamy the flavor is delightful and complex... 7 milky, yogurty, and earthier and more vegetal as the paste nears the rind. The cheeses have a very unique and rustic look - small flat squares coated in the gray downy rind that is the calling card of the cellar at Twig Farm. Aged 60 days or more.

Creamy Goat Cheese

Vermont Butter & Cheese Creamery
(pasteurized goats’ milk/microbial rennet, Websterville, VT)

A classic, creamy chevre from Vermont’s original goat cheese makers! This delicious, spreadable cheese comes packed in 5 lb tubs, so it’s the perfect utilitarian cheese for cooking. Savory or sweet (goat cheesecake anyone?) you can’t go wrong!

Cremont

Vermont Butter & Cheese Creamery 
(pasteurized goats milk /microbial rennet, Websterville, VT) 

Called ‘The Cream of Vermont’, this double - crème cow/goat mix is heaven on a cheese plate. Fresh goat and cows’ milk is spiked with a touch of rich cows’ cream to give this cheese its luscious and supple texture. The flavor is somewhere in between fresh butter and tart, lemony chevre, with a touch of nutty, yeasty flavor notes contributed by the rind. Aged for 6 weeks.

Danascara Feta

Danascara Cheese Footehills Farm
(raw sheeps' milk, Fonda, NY)

A traditional Greek-style feta, in crumbled form, made from raw sheep's milk and aged

Dirt Lover

Green Dirt Farm (sheep's milk/animal rennet Weston, MO)

Dirt lover is a bloomy rind cheese with a light coating of vegetable ash. Applying ash to the rind of cheeses is an old-world cheese making technique that helps to neutralize the pH of the rind, encouraging the desired rind formation. The dark line from the ash makes Dirt Lover a striking addition to a cheese plate.

Dirt lover tastes buttery, lemony, and mushroomy, and becomes earthy and beefy with age. It smells of wet dirt, like working in the garden.

Dorset

Consider Bardwell Farm
(raw cows’ milk/microbial rennet,West Pawlet, VT)

Can you say asparagus? Dorset is an incredibly talented shape-shifter of a cheese, melding a myriad of different sensory experiences into each tiny morsel you chew. Cultured butter, earth, and root vegetables are all things that come to mind as the smooth and slightly pungent paste melts in your mouth. Dorset is fashioned in the style of a simple Alpine tomme, and has a pliant, creamy texture and a golden ochre paste. Aged 2-3 months in the caves at Consider Bardwell Farm.

Driftless

Hidden Springs Creamery
(pasteurized sheeps' milk/animal rennet, Westby, WI)

Fresh and fluffy, sweet and savory, complex and, well, dreamy: all words you could use to describe this new sheepy wonder from Hidden Springs Creamy in Wisconsin. With a texture like brebis blanche and a subtle sourness one finds in quark, Driftless is a masterful use of fresh sheeps' milk!

Duda Gouda

Hook’s Cheese Company (pasteurized sheeps’ milk/microbial rennet, Mineral Point, WI)

Nobody said that American cheese names had to be serious... And if you can get past the ridiculous nature of this name, you’ll be rewarded with a sweet and nutty pecorino-esque sheeps’ milk cheese. Duda Gouda is a rindless wheel with a firm texture and a malty, caramelly sweetness laced with notes of lanolin and grass. The sheeps’ milk is sourced from neighboring dairies, and is transformed into cheese by Tony Hook, one of Wisconsin’s master cheesemakers. Aged between 9 and 12 months.

Dunbarton Blue

Roelli Cheese Haus (raw cows’ milk/animal rennet, Shullsburg, WI)

Fourth generation cheesemaker Chris Roelli has two favorite cheeses: cheddar and blue. So he thought to himself, why not combine the two into one fantastic cheese?! For all you skeptics out there, this is not your garden variety Cambozola. Dunbarton Blue is dense and nutty, with the flavor of a rich aged cheddar and freshly ground peanut butter. Sounds crazy, but tastes delicious. Trust us. Made from raw milk in the summertime when the cows are out on pasture, and from heat treated milk in the wintertime when the cows are eating stored hay. The wheels are aged for a minimum of four months, to allow the intense flavors to develop.

Dutch Knuckle

Sugarhouse Creamery (raw cow milk, aged 8-12 months, Upper Jay, NY)

The layered complexity of a great beef broth describes the nuanced flavors of this Appenzeller-inspired cheese. Brown Swiss milk, transformed into cheese and long-aged expresses itself as Nature’s version of MSG: robust, bold and mouthwateringly meaty. Lingering long on the tongue, flavor discoveries are unique to the taster. A pleasantly tongue-tingling sensation accompanies longer aged batches along with a fine crystallization that crunches under the teeth. The epitome of milk preservation, each 25-pound wheel represents a distinct moment in time. Wheels are aged from eight to twelve months and harvested by cheesemakers when at their peak.

Service:  In the cold weather, grate copious amounts and broil over roasted potatoes. In warm weather, a slab of the stuff on a thick slice of rustic sourdough, topped with a ripe, dripping tomato.

Eden

Sprout Creek Farm
(raw cows' milk, Poughkeepsie, NY)

A paprika colored rind covers a semi-soft pungent paste of golden yellow. This raw cows' milk cheese hints of butterscotch and sweet apple. 2nd place winner from the American Cheese Society. Aged 3-5 months. It also received 2014 1st Place ACS winner and 2014 3rd Place BEST IN SHOW ACS winner!!!

This week we have a version that has washed rind with Mill House Brewing Company's Panda-monium Russian Imperial Stout. You MUST try this. 

Elsa Mae

Calkins Creamery
(pasteurized cows’ milk/microbial rennet, Honesdale, PA)

A creamy, buttery, and yeasty washed rind cheese from cheesemaker James Regelsky at Calkins Creamery in Pennsylvania. When young, the wheels smell of fruit and yeast and have a pale tawny color. They are washed every 3 days with a blinens based salt brine to develop the rind. Over the course of their aging, the rinds turn deep orange in color, and the paste undergoes a metamorphosis from being pudgy and custardy to silky, satiny and gooey. The cheese is named after the top milk producing cow at Calkins Creamery. Aged 4-8 weeks.

Ewe’s Blue

Old Chatham Sheepherding Co
(pasteurized sheep’s milk/animal rennet, Old Chatham, NY)

A Roquefort-style sheeps’ milk blue with a melt-in-your mouth buttery texture. Ewe’s Blue has just enough barnyardy flavor to remind you that the sheep are there, but finishes with a light caramel, salty-sweet flavor. Try a serving on your favorite slice of hearty bread with an unabashed dose of butter. Aged 4 to 5 months.

Feta

Joni's Dancing Goats
(pasteurized goats’ milk/microbial rennet, Garrison, NY)

Their Feta is a traditional, Greek-style feta made fresh weekly. It's salty and in-brine, and it's a perfect compliment to all the fresh local berries and melon. 

Finger Lakes Gold

Lively Run Goat Dairy
(pasteurized goats’ milk, Interlaken, NY)

Our Finger Lakes Gold is a hard cheese made from pasteurized goat’s milk cheese. Aged for at least three months, it is characterized by a beautiful yellow-gold rind and a white, firm but creamy paste. Finger Lakes Gold is both milky and nutty, a mellow cheese that is perfectly at home on a cheeseboard as well as the kitchen.

Fully Loaded Whiskey Cheddar

Beehive Cheese Co. (pasteurized cows’ milk, Uintah, UT)

Beehive’s whiskey cheddar is made with Double Rye Whiskey from High West Distillery in Park City, UT. This creamy cheddar is made in the traditional Irish style. Its flavor is complex with a kick from the whiskey.

Funkmeister

Haystack Mountain Cheese
(organic cows’ milk, Longmont, CO)

Funkmeister is an 8 oz. double cream washed rind cheese made from organic cow’s milk. The cheese is washed in a cultured brine as it ages. The brine imparts a funky, pungent aroma and deliciously savory flavor profile.

Goat Gouda

Central Coast Creamery (pasteurized goats' milk, Paso Robles, CA)

Our Goat Gouda is an award winning favorite! It is made from 100% whole goat milk and goat cream and aged on pine wood in our ripening room for at least 5 months. This semi-soft cheese is ivory colored with a smooth mouth feel and the slightly grainy texture of an aged cheese. Goat Gouda has a caramel scent and a slightly nutty and sweet flavor that makes this cheese an ideal choice for your cheese tray or picnic basket or when pairing with your favorite wine or beer.

Goat Tomme

Twig Farm 
(raw goats’ milk/animal rennet, West Cornwall, VT)
My reaction when I first tried this cheese was this: DEAR GOD. Yes, it was nearly the perfect cheese: distinctly goaty and slightly musky, but with some delicious herbal, pine-y, and floral notes issuing forth. The texture is sublime, thick and succulent, but with a melty mouth feel, like the great cheeses from the Pyrenees. Michael Lee, a
painter turned cheesemonger turned cheese maker is rocking and rolling and we’re all just getting fatter and happier. Aged for 3-4 months. $9.35 per 1/4lb.

Green Line

Sweet Grass Dairy (pasteurized, soft-ripened, double-cream cow's milk, Thomasville, GA)

Green Hill is made from our pasteurized cow’s milk and soft-ripened. Its buttery flavor, silky texture and thin bloomy rind highlight the quality of our milk. Each wheel is individually handcrafted and ripened for two weeks before we hand wrap them for shipping. Green Hill is an eight-time winner at the American Cheese Society Annual Conference. Drizzle a little honey over a slightly warm wheel and serve with crunchy French bread or arrange on a cheese board with jams, nuts, and crisp apples. This cheese pairs perfectly with a white or sparkling wine or a crisp apple cider.

Grayson

Meadow Creek Dairy

(raw cows’ milk/animal rennet, Galax, VA)

A delicious washed rind cheese in a delicious square format. The members of the Feete family are traditionalists when it comes to raising their herd, only making cheese when the cows are on pasture, from April to October. The result: an intense, 10 beefy, and pungent cheese whose straw-colored paste reflects all the goodness of the Virginia mountain grass the cows are munching on. When extremely ripe, Grayson can achieve the consistency of buttercream frosting… an eating opportunity not to be missed! Aged 3 months.

Hamden

Vulto Creamery

(raw cows' milk, natural rind, Walton, NY)

Hamden is inspired by French cheeses such as Tomme de Savoie, Tomme de Crauyeuze and Tomme de Bauge. Originally conceived as a “wild Ouleout” by taking a few wheels from the Ouleout batch and letting the rind develop naturally, it slowly developed into its own cheese. Since then it bears its name from the neighboring hamlet. The paste is semi-soft with aromas of the forest and notes of milk, grass and wet hay. The diversity of moulds and yeasts on the rind adds an earthy crunch to the sensory experience.

Happy Accident

East Hill Creamery, Warsaw, NY
 

Happy Accident is a raclette style cheese with a truly unique taste. Happy Accident was created by accident but was instantly adored by the creamery staff.  Aged for 3-4 months, Happy Accident is still creamy and luscious, but with a distinctive tangy, fruity finish. Happy Accident will add an interesting twist to any dish, but we love it in fondue. Happy Accident pairs well with a funky Spanish cider, strawberry jam, and sour beers. Raw cows’ milk.

Harbison

Jasper Hill Farm
(pasteurized cows’ milk/animal rennet, Greensboro, VT)

This creamy, spruce bark wrapped cows’ milk cheese takes its name from Greensboro’s local librarian. Harbison makes its debut each year in the early summer when the cows’ milk is bountiful and full of rich grassy flavors. The wheels are characterized by a sweet milky flavor, and finish with meaty, smoky, juniper notes that are imparted via the bark, which is harvested from the surrounding forest. Aged for 45-60 days.

Harpersfield with Ommegang Beer

Brovetto Dairy
(pasteurized cows’ milk/microbial rennet, Jefferson, NY)

The Ommegang Brewery, located in Cooperstown, New York, is just a stone’s throw (or a short drive) from the Brovetto dairy. Soaked in beer, this cheese is definitely staying true to its German roots... Harpersfield was originally modeled after Tilsit, a famous cheese from Deutschland. Deliciously yeasty with tangy and lactic notes, this cheese is the perfect marriage of two nearly perfect fermented foods.

Harpersfield with Hops

Brovetto Dairy
(pasteurized cows’ milk/microbial rennet, Jefferson, NY)

Harpersfield Tilsit is a creamy yellow color with a slightly sour flavor. The cheeses are aged in the farm’s cave, and washed and brushed regularly for two months to form a crusty rind. This protects the smooth interior, and preserves the buttery flavor of the cheese. The firm-textured cheese is fruity with a spicy tinge. Its firmness makes it well suited for slicing, and it’s an excellent complement to robust beer and wine. This hops version of our cheese is speckled throughout with spicy, fragrant hops. 
 

Harpersfield with Lapsang Souchong Tea

Brovetto Dairy
(pasteurized cows’ milk/microbial rennet, Jefferson, NY)

Same Tilsit base as above, you would not believe the amazing smokey flavor that the tea imparts to an already wonderful cheese.

Hook’s Blue

Hook’s Cheese Company
(raw cows’ milk/vegetarian rennet, Mineral Point, WI)

This is as classic as blue cheese gets. Made by Julie and Tony Hook just outside of Madison Wisconsin since the 1970’s, this creamy, spicy blue cheese’ll knock your socks off. When you’re think blue cheese dresssing, blue cheese burger, blue cheese anything, this blue will do you right. The milk for the cheese is sourced from small neighboring dairies that farm with respect for the land and their animals. Hook’s Blue is rindless, and has a dense and creamy Roquefort-esque texture that melts on your tongue. It is aged for 12 months, during which time rich, fruity, and peppery notes develop within the paste.

Humble Pie

Woodcock Farm
(pasteurized cows' milk/animal rennet, Weston, VT)

Humble Pie, a common American idiom (and now delicious cheese!) actually evolved from a thing called Umble Pie, which was a pastry filled with different kinds of offal. Yum. We've come a long way from humble with this tangy, tasty, and yes, a tad bit beefy cheese. The rind is washed ever so slightly with a b-linens-laced brine and takes on a tawny, orangey glow after just a few weeks in the cellar. The paste is smooth, creamy, and even, like a well-aged Robiola, and the flavor parries between butter, tart sour cream, and toasted hazelnuts. Aged 4-6 weeks.

Invierno

Vermont Shepherd
(raw sheep and cows’ milk/microbial rennet, Putney, VT)

Queso del Invierno translates to 'Winter Cheese' as it is made to age and ripen during Vermont’s long winter months. Sheep are very seasonal in their milk production, and are usually milked for just 5-6 months of the year. Traditionally, Vermont Shepherd made pure sheeps' milk cheese from April through October, and would sell through its inventory long before the new season's batch was ready. A few years back, Queso del Invierno, a mixed milk cheese made from cow & sheeps' milk was born, and has given us all a reason to celebrate winter! The texture is smooth and firm, and the flavor is bright and nutty with a hint of pleasantly sour citrus.

Invierno - Two Year Aged

Vermont Shepherd
(raw sheep and cows’ milk/microbial rennet, Putney, VT)

This special reserve Invierno is cave aged for over two years to eke even more flavor from the delicious cow and sheeps’ milk used to make it. The texture is dense and firm, not unlike Parmigiano Reggiano, and is studded with crystalline clusters of protein. The cheese is bold, brash, nutty, and fruity with hints of oxidization like you’d find in aged sherry. The finish is salty with a touch of barnyard. All in all the extra aged Invierno packs a delightful wallop that tickles the tastebuds. Aged for a minimum of 24 months.

Jake's Aged Gouda

Jake's Gouda Cheese
(raw cows' milk, Deansboro, NY)

This is a Gouda Lover’s cheese. Distinctly flavorful with a sharper texture, and smooth finish, it’s aged at least 6 months. 

Jersey Girl

Cooperstown Cheese Company
(raw cows' milk, Milford, NY)

Jersey Girl is a raw cow's milk Colby made with milk from Autumn Valley Farm in Worcester, NY is mild and creamy. Autumn Valley Farm is entirely grass fed so the earthiness of the cow's milk is reflected in the deep yellow hue and rich hearty flavor of the cheese. Since the flavor of the cheese is so dependent on the availability of grass in the fields, the cheese is made in the spring and summer months so it is not always available all year long.

Juvindale

Meadowood Farms
(pasteurized cows’ milk/animal rennet, Cazenovia, NY)

Juvindale Farm was named for the couple (Julie and Vincent) who own the farm. Dale is an old English word for valley that has become synonymous with farmland. Veronica Pedraza, cheesemaker at neighboring Meadowood Farms drives to Juvindale Farm a few times a week to pick up cans of delicious and impeccably fresh Holstein cows’ milk which is transformed into this tasty and gooey cheese! Juvindale is a young specimen of cheese that walks the line between bloomy and washed rind. The tawny rind is achieved by washing it a few times early in its maturation process and then allowing the bloom to move in. The flavor is lactic and pleasantly sour, like thick creme fraiche between a nutty and chewy rind. Aged 4-6 weeks. 

Kind of Blue

Woodcock Farm (raw cows’ milk/animal rennet, Weston, VT)

True blue is just as dreamy as it sounds… made in the style of a traditional gorgonzola, but with a rich and rustic quality that makes it an entity unto itself. The veining is sparse but intense, rendering a cheese that is milky, creamy, and almost sweet with brash bursts of peppery fruity blue. Made sporadically throughout the year at Woodcock Farm. Aged 4-5 months.

Kinkead

Sprout Creek Farm
(pasturized cows' milk, Poughkeepsie, NY)

This semi firm wheel is savory and sharp with a hint of pungency. Dense and creamy, Kinkead is washed in the beginning for extra flavor, then aged to perfection in our ripening rooms. Raw cows' milk cheese, aged 6-8 months.

Kunik

Nettle Meadow Farm
(pasteurized goats’ milk & Jersey cream/microbial rennet, Warrensburg, NY)

Kunik is dreamy mold - ripened ch eese made from a mix of goats’ milk and fresh Jersey cream in the Adirondack Mountains. When young, Kunik has the texture of cold butter, and is light, tangy, and crème - fraiche - y in flavor. As it ripens, it becomes more supple, loose, and pungent, the goat y flavors becoming more assertive. Kunik is delightful at any state of ripeness, and deserves a much - coveted place in your belly. Aged 4-6 weeks

La Petite Tomme

Lazy Lady Farm (pasteurized goats’ milk/animal rennet, Westfield, VT)

A creamy, buttery little disc of goat cheese from Vermont’s original goat lady, Laini Fondiller. When young, La Petite Tommes are mushroomy and tangy, when aged they become more gooey, goaty and sweet. Either way you slice it, they’re one of our favorites, and a stalwart in the Lazy Lady repertoire. Aged 4-6 weeks.

La Roche

Lazy Lady Farm
(pasteurized goats’ milk/animal rennet, Westfield, VT)

In French, La Roche means the rock. Well, if I ever found myself on a mountainside littered with La Roches, they would have to roll me back down. This bell-shaped goat cheese is absolutely decadent, with a paste that texturally evokes such wonders as whipped cream, freshly fallen snow, and light, creamy fresh chevre. These delicate rounds of cheese have a certain beguiling floral and goaty flavor that makes them utterly unique. Aged 4-6 weeks.

Lake Effect

Lively Run Goat Dairy
(raw cows’ milk, Interlaken, NY)

Our Lake Effect Cheddar is made from extremely fresh (usually the cheese is made the day of milking) local raw cow’s milk. Our cheddar is typically aged for 6 months and exhibits a nice blend of traditional cheddar “sharpness” as well as a pleasing nuttiness that is rare in American cheddars.

Ledyard

Meadowood Farms (pasteurized sheeps’ milk/animal rennet, Cazenovia, NY)

A fantastic sheeps’ milk cheese made by a Saxelby Cheesemongers alum! Veronica Pedraza, cheesemaker extraordinaire, spent some serious hours behind the counter at Saxelby’s before taking off for the farm and making cheese. This bloomy-rind sheeps’ milk cheese is wrapped in locally foraged grape leaves, giving it a yeasty and slightly fruity quality. The leaves are soaked in a wheat beer called Deep Purple from the Empire Brewing Co. in nearby Syracuse that is infused with locally pressed concord grape juice. While aging, the leaf wrap brings out the barnyard in the cheese and enhances it’s sheepy and slightly gamey flavor. The cheese takes its name from a local landed gentleman, Lincklaen Ledyard. Aged 4-6 weeks.

Les Pyramides

Lazy Lady Farm (pasteurized goats’ milk/animal rennet, Westfield, VT)

A beautiful snowy white pyramid of bright and tangy goat cheese. The light bloomy mold encrusting Les Pyramides is redolent of earthy, mushroomy flavors, and just underneath the rind is a tart and creamy layer of ripening paste. The interior remains chalky and dense. A perfect and elegant cheese to serve with a crisp white wine or a 14 piece of ripe juicy fruit. Aged 4-6 weeks.

Lincklaen

Meadowood Farms
(pasteurized cows’ milk/animal rennet, Cazenovia, NY)

A mushroomy and deeply intense blue from Meadowood Farms. Lincklaen boasts anetwork of fine and multitudinous blue veins which contribute a smokey and slightly chocolatey flavor to the cheese. Lincklaen is a family name from one of the most prominent families in 19th and early 20th century Cazenovia, NY. Aged 2-4 months.

Madeleine

Sprout Creek Farm
(pasturized cows' milk, Poughkeepsie, NY)
La Madeleine, as she’s affectionately called, is a raw goat’s milk cheese. Aged anywhere from 6-12 months depending on the time of year, as this cheese is produced seasonally, beginning in kidding season in early spring. With a dense, silky texture, Madeleine has a sweet, floral flavor complemented by limestone notes, like water from a clean mineral spring.

Manchester

Consider Bardwell Farm
(raw goats’ milk/microbial rennet, West Pawlet, VT)

Consider Bardwell Farm is the site of the first cheesemaking coop in Vermont, dating back to 1864. The stream next to the farm used to provide power for the cheese house and also water for the making of the cheese. Manchester is a firm, aged goats’ milk cheese, crafted from the milk of Angela Miller’s herd of Alpine and Oberhaasli goats. The aroma is that of fresh cut grass and asparagus stalks, and the flavor is deeply mineral and sweet. The tawny orange rinds are washed as the cheeses age, heightening nutty flavor notes present in the milk. Aged 3-4 months.

Maple Smoked Cheddar

Grafton Village Cheese
(raw cows’ milk/animal rennet, Grafton, VT)

Ah the magic of maple... Grafton’s Maple Smoked Cheddar brings together two of the Green Mountain State’s most classic industries: cheddar cheese and maple syrup. The blocks are lightly smoked, lending a savory and downright bacony flavor to the smooth, sharp cheddar. Makes a perfect sandwich companion, especially sandwiches of the vegetarian variety... rich, smokey, and hearty.

Margie

Sprout Creek Farm
(pasturized cows' milk, Poughkeepsie, NY)

Margie sports a white bloomy rind, and smooth, creamy paste. This little wheel has a clean, buttery flavor that showcases the natural flora of our farmstead milk. Aged 3-8 weeks and made from pasteurized cows' milk. Margie is a 2015 Good Food Award Winner, won 1st place at the 2014 American Cheese Society Awards, and won 1st place at the 2013 US Cheese Awards!

Marieke Golden

Holland Family Farm
(raw cows’ milk/animal rennet, Thorp, WI)

Firm, nutty, complex, concentrated, sweet… buttery, ale… and creamy. There is a pleasing meaty, chewiness to Marieke Golden. Brilliant with dried apricots that match bite-for-bite the tang and acidity of the cheese. A hefty wholegrain cracker and you’re set. Big flavors that will pair with equally big flavors. Would make an excellent quiche with caramelized onions or break from tradition and grate it over French Onion Soup!

Marieke Plain Aged Gouda

Holland Family Farm
(raw cows’ milk/animal rennet, Thorp, WI)

Marieke Penterman and her family relocated from the Netherlands to the nether regions of northern Wisconsin to pursue their cheesemaking dreams. They produce an array of award-winning goudas that would make their cousins across the pond blush! The cheese is crafted from the milk of Holstein-Fresian cows, the breed 15 developed for its dairying prowess in Holland. Each wax-coated wheel is aged between 9 and 12 months, during which time it develops a dense, creamy paste and a caramelly sweet, grassy flavor.

McAdam Cheddar

McAdam Cooperative
(pasteurized cows’ milk/vegetable rennet. Heuvelton, NY)

At over 100 years old, McAdam cooperative is one of New York State’s oldest cheddar manufacturers. During its heydey in the 19th century, McAdam produced cheddar for the United States and for the export market. The cheese was transported to the ports via mule-towed barge on the Erie Canal. Today McAdam makes a wide range of cheeses, their extra sharp cheddar is a piquant, oniony and creamy aged cheddar that is sure to please! Great for burgers, grilled cheese, or snacking.

Meadow Melody

Hidden Springs Creamery
(pasteurized cow and sheeps’ milk/animal rennet, Westby, WI)

This semi-firm mixed-milk cheese expresses the best flavors to be had from fresh pasture. Light, citrusy, grassy, and a touch nutty, Meadow Melody is washed with a saltwater brine solution to give it its tawny orange rind. Think young pecorino with an added dash of butterfat to liven things up. Aged for 3-4 months.

Melinda Mae

Mystic Cheese Company
(pasteurized cows’ milk/animal rennet, Lebanon, CT)

Melinda Mae is the second cheese to be released by the Mystic Cheese Company. It takes its name from the classic Shel Silverstein poem about a little girl named Melinda Mae who eats a whale from head to toe. Mystic Cheese bases all of its cheese names on whale and maritime themes given the city’s historic importance as a whaling town. There’s nothing fishy about this cheese however… Melinda Mae is a buttery square veiled with a paper thin bloomy rind that is reminiscent of robiola. The flavor is subtle and buttery with a touch of tang and a pleasant yeasty finish. Ideal atop a pizza or served up with a favorite compote… Takes well to salty and sweet preparations. Aged 2 weeks or more.


Melville

Mystic Cheese Company
(pasteurized goat or cows’ milk/animal rennet, Lebanon, CT)

Say hello to Melville, the first cheese from the Mystic Cheese Company! A tiny cheese business in coastal Connecticut, the Mystic Cheese Co is cranking out some super-fine Italian-esque cheese. Veteran cheesemaker Brian Civitello oversees the production of these pudgy, fresh little squares of deliciousness that are similar in style to Crescenza. The flavor is bright, briny and lactic, with some pleasant sourness and just a hint of musk when made from goats’ milk (the milk source changes according to the season... goat in the spring and summer, cow in the fall and winter). The texture is perhaps the most unique thing about this cheese. Melville is satiny, silky and blubbery (pun definitely intended!) and becomes more unctuous and amorphous as it ages and breaks down. Aged 1 to 3 weeks.

Middlebury Blue

Blue Ledge Farm (raw cows’ milk/calf rennet, Salisbury, VT)

Described by the farmer as ‘town meets gown’, which refers to the unique social ecosystem that surrounds the quaint, beautiful town of Middlebury, Vermont. A little bit refined (i.e. the polished academic side of Middlebury College) and a little bit crusty Vermont (the down home surrounding countryside) Middlebury Blue is made from the milk of Ayrshire cows who reside close to Blue Ledge at the Crawford Family Farm and is aged for 60 days or longer. The paste breaks down near the rind, resulting in a creamy layer of sweet barnyard goodness, and stays a bit firmer in the center, allowing for some bright acidic notes to contradict the more mellow, milky exterior.

Mixed Drum

Twig Farm (raw goat and cows’ milk/animal rennet, Cornwall, VT)

A seasonal special from Twig Farm! Mixed Drum is an earthy, hearty, rustic wheel made from a blend of goats’ milk from their herd and cows’ milk sourced from neighboring farms. The ratio of goat to cow is about 20/80. The texture is semi-firm and squidgy, with the center of the cheese remaining chalky and breaking down around the rind. Nutty, lightly sharp and citrusy with some yeasty and lactic notes. Aged for 4 months or more.

Moolicious Blue

Bleating Heart Cheese (Raw Jersey Cow Milk • Natural Rind • Aged 3-4 months, Tomales, CA)

Our "Moolicious Blue" is an adaptation of our award-winning recipe for "Ewelicious Blue" sheep cheese, but using a different type of milk results is a very different cheese, albeit a delicious one, even when the same procedure is followed. That's just one of the countless fascinating aspects of cheesemaking that makes us eager to keep making more cheese. We didn't have to think too much about the name for this cheese.....our sheep blue is Ewelicious, and so naturally this one is Moolicious!

Moonlight Chaource

Chaseholm Farm Creamery
(pasturized cows' milk/soft ripened, Pine Plains, NY) 

A slightly aged, bloomy rind cheese whose white rind just conceals the ash exterior beneath; ripened gently with a firm chevre style center when the cheese is young. Moonlight is just shy of double ‘créme’ and so is quite rich and savory with a slightly tart center. As it ripens from the outside in the pate sweetens and taking on an evermore delicate body. An ash layer beneath the bloom has characteristics of a goat’s milk St. Maure.

Moses Sleeper

Jasper Hill Farm (pasteurized cows’ milk/animal rennet, Greensboro, VT)

Moses Sleeper was Greensboro’s own local Revolutionary war hero, and is the inspiration for this decadent and buttery cheese. The undulating fluffy folds of bloomy rind encase a tacky, pudding-like paste that tastes of cauliflower, truffles, and barnyard. Aged 4-6 weeks in the Cellars at Jasper Hill Farm.

Mountaineer

Meadow Creek Dairy (raw cows’ milk/animal rennet, Galax, VA) 

A complex washed rind cheese that evokes the earthy, pungent tommes of the Swiss Alps. Part grass, part toasted nuts, and part beef broth would accurately describe this cheese. Aged for more than 6 months, Mountaineer is one of the most savory, rustic bits of cheese you could ever hope for your tastebuds to stumble across. Made only when the herd of Jersey cows at Meadow Creek Dairy is out on pasture, from 17 April until November each year.


Noble Road

Calkins Creamery
(pasteurized cows’ milk/microbial rennet, Honesdale, PA)

Calkins Creamery is a 6th generation dairy farm located in Wayne County, PA. After spending some time in California, 6th generation Emily Bryant decided to return home to the family farm to make delicious farmstead cheese, which in turn (she and her husband Jay hoped) would make the farm sustainable and profitable. A few years and many delicious varieties of cheese later, they are a true success story, and we are proud to feature their cheese! Noble Road is a young cows’ milk cheese that is the epitome of buttery, earthy, mushroomy, brie-like goodness. The tart, lactic and creamy cheese is from the milk of Calkins’ registered herd of Holstein cows and aged in a special microclimate within their on-farm cellar for 60 days.

Ocooch Mountain

Hidden Springs Farm
(raw sheeps' milk, Westby WI)
Hidden Springs Farm sits atop a beautiful green ridge in the heart of the Coulee on the patchwork terrain of Wisconsin's "Driftless Area" (the area that the glacier skipped). Brenda and Dean Jensen milk a herd of about 250 Lacaune and East Friesian sheep. In keeping with their sustainable financial and environmental vision, they employ Amish neighbors for milking and construction, use Percheron draft horses - not tractors - to plow their fields, and keep donkeys to protect their lambs from coyotes and other predators. This award-winning mountain-style raw sheep's milk cheese is named after the range on which the animals graze seasonally. Aged 3-4 months, it has a natural rind that is washed during aging to promote an intense flavor and a firm, tight texture with tiny eyes. It is slightly granular with flavors of nuts and a hint of a damp cave.

Olga

Seal Cove Farm
(raw goat and cows’ milk/microbial rennet, Lamoine, ME)

Made from a mix of goats’ milk from Barbara Brooks’ own herd and organic cows’ milk from a neighboring farm, this Olga hits you with a one two punch of flavor, starting with a bright and buttery blast from the cows’ milk followed by the mellow musky flavor of late fall goats’ milk. The aging of this washed-rind cheese gives it a firm and dignified paste, with a lingering caramel-toned sweetness on the finish.

Oma

VonTrapp Family Farm (raw cows' milk/animal rennet, Waitsfield, VT)

A pudgy, unctuous, washed-rind cheese that is one part tart and one part peanut
butter. The VonTrapp family (of The Sound of Music fame) settled in Vermont's Mad River Valley and dabbled in many industries before settling on cheese. Named after Sebastian VonTrapp's grandmother, the cheeses are bathed in a salt water brine twice weekly up at the Cellars at Jasper Hill Farm. Oma is the perfect mouthful of pungent, salty, barnyard goodness. Aged for 2 to 3 months.

O My Heart

Lazy Lady Farm

(pasteurized cows’ milk/animal rennet, Westfield, VT)

Could it be that this cheese is a cautionary tale against overconsumption? Surely, if you ate too many of these little buggers, you would be a likely candidate for a coronary. Or is it just an ode to the fatty buttery goodness of organic cows’ milk from the Northern climes of Vermont? Either way, this mold-ripened disc of double cream cows’ milk is a winner. At just four ounces, it is the perfect cheese to tote along with you to a dinner party, and pairs equally well with viscous white wines as well as bolder reds.

Ouleout

Vulto Creamery
(raw cows’ milk/microbial rennet, Walton, NY)

Pronounced (Ou-lee-out), this wonderfully fragrant and meaty washed rind cheese comes from the capable hands of Jos Vulto’s creamery in Delaware County. The wheels are washed with a saltwater brine; over the course of their maturation they develop distinctly fruity, funky, fermenty flavors accented by a slightly acidic twang. The milk for Ouleout is sourced from a neighboring dairy in Delhi, NY, where the mostly Jersey-based herd is fed a diet of pasture in the summer months and dry hay and grasses in the wintertime. The cheese is named after nearby Ouleout Creek. Aged 60-90 days.

Pawlet

Consider Bardwell Farm
(raw cows’ milk/microbial rennet,West Pawlet, VT)

.An Alpine tomme-style cheese whose interior is dimpled with tiny holes and rivulets.The golden, buttery paste is simple, balanced, and dignified with a deep nutty flavor. The finish is something to marvel at, leaving a bright tangy streak of flavor on the palate after the more subdued and gentle primary elements of the cheese give way. Pawlet is aged for 5 to 6 months.


Paymaster

Crown Finish Caves
(pasteurized goats’ milk, Brooklyn, NY)

Little buttons of goats’ milk cheese bathed in chocolate whiskey from Kings County Distillery. The name comes from the building where the distillery is housed - The Paymaster building was built in 1899 to serve as a bank for the employees of the Brooklyn Navy Yard. Paymaster is produced at Coach Farms upstate New York, and shipped to Crown Finish Caves in Crown Heights Brooklyn when just a few days old. The cheeses are washed with whiskey for three weeks before they’re ready to be eaten. The rind develops a tawny golden hue, and the cheese is lightly pungent with a ripe fruit and barnyard undertone. The cheeses are produced in the lactic coagulation method, meaning that the milk acidifies slowly and the curd sets overnight. That process results in a chalky, yet creamy texture that breaks down to gooey-ness over time. Crown Finish Caves, the affineur responsible for Paymaster was originally a 19th century brewery… You could say that this humble little cheese pays homage to Brooklyn’s industrial past and is the embodiment of the repurposing and reinvention of small food industry in 21st century Brooklyn!

Pearl

Seal Cove Farm (pasteurized goat and cows' milk/microbial rennet, Lamoine, ME)

A delightful little droplet of creamy and decadent cheese. These Pearls are young, tangy and absolutely delicious, from their near-iridescent rinds down to their fluffy and spreadable cores. This goat and cow mix proves to be a match made in heaven... the buttery sweetness of the cows' milk is tempered by the slightly piney musk of the goats' milk.

Pipe Dreams Buche

Pipe Dreams Fromage (pasteurized goats’ milk/animal rennet, Greencastle, PA)

A Loire Valley style ashed log of goats’ milk cheese. Bright, tart, and lemony flavors dominate this lovely traditional cheese, which takes its shape and inspiration from St. Maure. The finish of the goats’ milk is smooth and clean, while the ashed rind contributes a slight mineral flavor. Cheese maker Brad Parker honed his skills as a cheese maker and goatherd in the Limousin region of France, and his experience shows through the flavor of his sublime goat cheeses.

Pleasant Ridge Reserve

Uplands Cheese Co.
(raw cows’ milk/calf rennet, Dodgeville, WI)

Named after the land formation on which our farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. Like the Alpage versions of these cheeses, we only make Pleasant Ridge Reserve from May through October when our cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can't be replicated by "ordinary" milk. In mid-summer, when the cows are at the peak of their production, a batch of cheese may yield up to 78, 10-lb wheels a day. Because we're very particular about using milk from only the best pasture conditions, the weather largely determines how many batches we can make in a year. When the pasture conditions aren't ideal, we sell the milk. Some years we're able to make more cheese than other years. This may seem like a luxury, but using only the ideal milk is the most important way we ensure the quality of our cheese.

Pleasant Ridge Reserve Extra Aged

Uplands Cheese Co.
(raw cows’ milk/calf rennet, Dodgeville, WI)

This extra special, extra aged Pleasant Ridge generally makes its appearance each year in the fall after being aged for a minimum of 12 months. As the cheese ages, the smooth, grassy, nutty flavors present in younger wheels give way to intensely fruity, pineappley and more barnyardy flavors. This delicious expertly aged cheese is a delight, and should not be missed! 

Pound Cake

Sugarhouse Creamery (pasteurized cow milk, aged 45-60 days, Upper Jay, NY)

An indulgent mounthfeel. The pudgey pound-sized wheel is a balance of succulent, pudding-like flesh and a tender yet toothsome rind. Washing the cheese in beer from a neighboring brewer encourages deep ripening and gives the rind its grapefruit hue. A very approachable wash-rind cheese, flavors are of cultured butter with a mellow nuttiness and a whiff of wild onions. This cheese is chewy and supple, its texture found only in the magic that the alchemy of fermenting milk can offer.

Service: For just a snack, with pickles and thinly sliced ham. For something more, on pumperknickle with fresh greenery. To fully indulge, with crisp bubbly and your feet up.

Prairie Breeze

Milton Creamery (pasteurized cows' milk/vegetable rennet, Milton, IA)

Sweeter than your typical cheddar with lots of flavor, crumbly yet creamy with a little crunch from the calcium crystals developed during the aging process. Aged for a minimum of 9 months.

Rawstruck

Coach Farm (raw goats' milk Hudson Valley, NY)

This soft ripened 100% Raw Milk Goat Cheese, produced in small quantities just once a month, starts with fresh milk from our herd of French Alpine dairy goats. It is then aged for 60 days, developing a rich creaminess and complex flavor that pleasantly lingers on the palate.

It's been described as "a cheese with a crumbly texture at first that literally melts in your mouth" and the "angel food cake of goat's milk cheese."

Reading Raclette

Spring Brook Farm
(raw cows’ milk/animal rennet, Reading, VT)

This new cheese from Spring Brook Farm represents the efforts of cheesemaker Jeremy Stephenson and a young French dairy consultant named Alex, who hails from the Alps. Reading Raclette is a semi-firm wheel of raw cows’ milk cheese that is washed with saltwater brine as it matures to the tender age of 3-4 months. The paste is pliant and supple, with a heady flavor that favors fruity and milky notes. The melt-in-your-mouth cheese is graced with a kick of saltiness that finishes off on the palate. This cheese is a sublime melter, and is an ideal cheese to serve during the cold months.

Redmond Cheddar

5 Spoke Creamery
(pasteurized cows’ milk, Goshen, NY)

Redmond Cheddar is reminiscent of traditional English Cheddar. The taste and smooth texture of this cheese is reminiscent of what you would expect to find at farmer’s markets or behind the counters at fine specialty foods stores. “The Redmond Cheddar is aged for six months and exhibits a more pronounced tart and saltiness that I likened to a partially matured Parmesan cheese. Rich robust even hay or straw like qualities come through on this cheese.” Todd Aarons, Executive Chef, Tierra Sur at Herzog Winery, Redmond Cheddar pairs well with a Gamay/Pinot Noir or India Pale Ale style beer. We also love it sliced with apples and pears.

Red Rock

Roelli Cheese Haus (thermalized cows’ milk/animal rennet, Shullsburg, WI)

A new take on two classic cheeses! Orange cheddar meets blue, in an epiphany of complementary colors! (and awesome flavor too!) It is rumored that the first cheeses to be dyed with annatto seed came from Northern France in an effort to appease Napoleon when the French were fighting with the Dutch way back when... (He couldn’t get his Edam on the regular. Can you imagine?! France importing cheese from Holland?!) And it is also rumored that American GI’s brought that love of orange cheese back with them from France back in WWII. However our cheddars turned orange, it is a cheesy tradition worth celebrating. Red Rock is a brick of orange cheddar from Wisconsin with blue culture and blue veins running through it. The rind is rustic and natural, and allowed to form naturally after the bricks are made. It’s a true American original! Aged for 2-3 months.

Renaissance Ricotta

Narragansett Creamery
(pasteurized cows' milk/vegetable rennet, Providence, RI)

An award-winning ricotta made in small batches and dipped by hand. Smooth, lemony, and sweet. Sometimes, simple is best. Make this Ocean State cheese a staple in your kitchen!

Ricotta

Joni's Dancing Goats
(pasteurized goats’ milk/microbial rennet, Garrison, NY)

Their Ricotta is a "old world", Italian-style and made fresh weekly. It's just the right amount of salty and creamy and it's a perfect compliment to all the fresh local berries and pasta.

Rippleton

Meadowood Farms
(pasteurized sheeps’ milk/animal rennet, Cazenovia, NY)

A young, washed-rind sheeps’ milk cheese from Meadowood Farms, a new-old dairy farm located just east of New York State’s famed Finger Lakes. Established in 1911, it was said of the original owners that “They therefore chose a site in the midst of a fine country and commanding a superb view of the full length of Cazenovia lake, a site in the center of a farm which they hope in time to make a model of cultivation and thrift.” Today Meadowood Farms raises cattle for meat and sheep for dairy and meat products. Rippleton, their first cheese, is a delicate and tangy washed-rind made from pasteurized sheeps’ milk, hinting at lemony and yeasty notes, while getting more fruity and pungent as it ages. The wheels are washed with an ever-changing selection of freshly brewed, not quite fermented beers from the Empire Brewing Co. Aged for 2 months or more.

Ruby

Green Dirt Farm (cow/sheep's milk Weston, MO)

Ruby is a Stracchino-style blended milk cheese, very loosely inspired by Robiola, and made with blended cow and sheep milk. This is a cheese that we make using lovely, rich, grass-fed Jersey cow’s milk that we source from a nearby Animal Welfare Approved farm. The cheese is washed during the first two weeks of aging, which adds a faint rosy hue beneath the powdery white rind that grows in after.

This cheese is buttery and floral with grassy notes. It has a pleasantly tangy, almost yogurt-like flavor when young and becomes fruitier with age. The paste is creamy and pliable with a satisfying texture similar to soft bread dough.

Rupert

Consider Bardwell Farm
(raw cows’ milk, Pawlet, VT)

An aged, raw Jersey cow milk cheese inspired by great European Alpine cheeses like Gruyère and Comté. These 25 pound megawheels age a minimum of six months, with a sharpness and complexity that gains with time.

Sandy Creek

Goat Lady Dairy
(pasteurized goats’ milk/vegetarian rennet, Climax, NC)

A little button of bloomy goats’ milk goodness from Goat Lady Dairy. Sandy Creek is dusted with ash on the outside and also has a streak of ash running through the center of each wheel, giving it a beautiful look on a cheese platter. When young the cheese is chalky, tart, and lactic. As it ages, the layer under the rind becomes creamier and the cheese takes on a sweeter and muskier flavor. Aged 4-8 weeks.

Sappy Ewe

Nettle Meadow (cow/sheep milk/vegetable rennet, Thurman, NY)

An Adirondack original! Sappy Ewe is made from a blend of sheep and cow’s milk that is infused with a maple reduction and rolled in pine ash. The result is a buttery ochre paste with a jet black ashed rind that tastes of sweetness, cream, salt, and sheep. A real stunner on a cheese plate, and a delicious addition to the Nettle Meadow lineup! 

 

Shelburne Two Year Cheddar

Shelburne Farms
(raw cows’ milk/animal rennet, Shelburne, VT)

Shelburne Farms is one of Vermont’s most beautiful farm estates. Built in the mid- 1800’s by a descendant of the Vanderbilt family, it is home today to a sustainable agriculture education center and cheese making operation. Shelburne Cheddar is made from the raw milk of their herd of gorgeous Brown Swiss cows, and aged for different amounts of time according to how cheesemaker Nat Bacon grades each batch. The two year cheddar is delicious and balanced: bright, fruity, and sharp, with a creamy texture and a long finish. 

Sea Change

Mystic Cheese Co. 
(pasteurized cows’ milk/animal rennet, Lebanon, CT)

This briny little disc of soft and gooey cows’ curd is the uni of the cheese world! Each small wheel is inoculated with a cocktail of yeast and mold that give the cheese & rind its signature saline twang. The texture is supple and squidgy and silky, breaking down as the cheese ages to near-puddly perfection. The cheeses are made in a cheese ‘POD’ (a shipping container that has been tricked out into a fully compliant, state of the art cheesemaking facility) that’s parked at Gray Wall Farm in Lebanon, CT. Cheesemaker Brian Civitello gets his milk in cans while it’s still warm from the cows (keeping it in cans vs pumping the milk keeps its fat globules and integrity intact) and then transforms it into delicious little rounds. Aged 4-6 weeks.

Seneca Blue Moon

Lively Run Goat Dairy
(pasteurized goats’ milk, Interlaken, NY)

Lively Run Goat Dairy Seneca Blue Moon is a mold-ripened cheese, a hybridization of Chèvre and Cayuga Blue. Seneca Blue Moon begins life as a traditional Chèvre. Blue mold is added, then the cheese aged for six weeks, resulting in a beautiful blue rind on the outside of the log. While the rind has a fairly mild Portobello mushroom flavor, the paste of the cheese develops a slightly sharp blue flavor while retaining the creamy texture of traditional Chèvre.

Slyboro

Consider Bardwell Farm
(raw goats' milk/microbial rennet, West Pawlet, VT)

This cheese was made especially for Saxelby Cheesemongers! The creamy, semi-firm wheels are washed in hard apple cider from Slyboro Cider House, located in Granville, NY, just a stone’s throw from Consider Bardwell Farm. The cider wash imparts a distinctly fruity and pungent flavor to the rich, musky goats’ milk. Depending on the season Slyboro is crafted either from Nubian goats’ milk sourced from a partner farm of Consider Bardwell, which is considerably richer in butterfat, or in the summer months, from Consider Bardwell Farm’s own herd. Aged 75-90 days.

Smoke Signal

Calkins Creamery
(raw cows’ milk/microbial rennet, Honesdale, PA)

Smoke Signal, as the name would suggest, is not a bashful cheese. This young gouda-style cows’ milk cheese from Calkins Creamery is generously smoked over applewood, giving the cheese a rich, savory, meaty flavor. The wheels are smoked near to the farm by Ray Turner of Delaware Delicacies, a regional treasure known for his annual pursuit of trapping eels in the Delaware River. Try it with kielbasa, melted on grilled cheese sandwiches, scrambled in eggs or planted in frittatas.

Snow Camp

Goat Lady Dairy

(pasteurized cows’ milk/vegetable rennet, Climax, NC)

The significance of this cheese’s name is threefold - It references the snowy white rind that envelops the cheese. It also refers to the seasonality of Goat Lady Dairy - when the goats are off duty (pregnant and getting ready to kid) in the winter months, this cheese is the farm’s bread and butter. Thirdly, it is an homage to one of the first settlements in North Carolina. The cows’ milk used to make Snow Camp is sourced from a neighboring farm, and transformed into a delicate bloomy rind button. When young, the cheese is bright, lactic and tangy. Over time the cheese softens and the flavors intensify, evoking creme fraiche, mushrooms and cultured butter. Aged 2-8 weeks.

Snowdrop

Haystack Mountain

(pasteurized cows’ goat milk/vegetable rennet, Longmont, CO)

This delicate, surface-ripened beauty ranges from oozy to creamy beneath its thin bloomy rind. Clean, grassy notes finish with a mild lactic tang; pair it with a chunk of honeycomb, fresh fruit, Sauvignon Blanc, IPA, or Imperial IPA.

Sozzled Pearl

Seal Cove Farm (pasteurized goat and cows' milk/microbial rennet, Lamoine, ME)

Moonshine is to Appalachia what Sozzled Pearl is to Saxelby’s. A homespun, booze infused cheese inspired by provencal goats and good old fashioned Kentucky bourbon. The small, fresh buttons are made from a blend of cow and goats’ milk and have a light, lactic, and slightly yeasty flavor. At Saxelby’s cheese cave in Red Hook, we soak the grape leaves in bourbon and then wrap the cheeses, yielding a finished product that is  dense, raisin-y and tobacco-y with a clean, goaty kick in the finish.  Aged 4-6 weeks.

Stella Vallis Tomme

Chaseholm Farm Creamery
(pasturized cows' milk/soft ripened, Pine Plains, NY) 

Aged four to six weeks, this classic from the French Alpine tradition is produced here in the Hudson Valley. Our Raw Milk Tomme has a natural, edible rind, which is washed in the early part of its life for the betterment of a combination of yeasts and molds that dominate its surface flora. The pate is firm through the center yet pliant. Stella Vallis has a nutty aspect underscored by a ‘cheddary’ sharpness. Excellent for pairing with sweet, wet fruits…like local apples.

St Johnsville

Cochran Farm 1790
(pasteurized goats’ milk/animal rennet, St Johnsville, NY)

Cochran Farm 1790 is an historic farm that was once the home to General Cochran, who fought in the Revolutionary War, and was a good friend of George Washington. Now the farm is being used to produce stellar goats’ milk cheeses by cheesemakers Patrick and Gwen Apfel. St Johnsville is modeled after the famed bloomy rinded goats’ milk cheeses of the Poitou region in France. The small discs are chalky in the center and oozy toward the edges, with a brainy wrinkly rind that tastes of musk, mushrooms, wet straw, and toasted hazelnuts. Aged for 4 to 8 weeks.

Sunlight

Haystack Mountain Cheese
(organic goats'’ milk, microbial rennet, Longmont, CO)

With its punchy, barnyard aromas tempered by hints of toasted nuts and freshly-cut grass, this complex, washed rind round with a creamy mouthfeel is likely to appeal to everyone. Loves cured meat and a floral IPA, sparkling wine, or crisp white such as Pinot Gris. The sticky, pale orange rind makes for an eye-catching addition to a cheese plate, but we also love it on burgers or in grilled cheese. Irresistible with a Belgian ale, hard cider, or fruit-driven white such as Gewürztraminer or Riesling.

Summer Snow

Woodcock Farm
(pasteurized sheeps' milk/animal rennet, Weston, VT)

A light buttery sheeps' milk cheese made in the camembert style. The name alludes to the cheese’s fluffy white rind, reminiscent of the snow capped peaks that surround the town of Weston come wintertime. Creamy, lemony, and a touch nutty when young, with a more pronounced sheepy flavor as it ages. Only available during the summer and early fall. Each wheel is aged for 4-6 weeks.

Sweet Caroline

Lazy Lady Farm
(pasteurized cow and goats’ milk/animal rennet, Westfield, VT)
A brand spankin’ new cheese that is doused with a liberal dose of beer (as most folks are when they belt out this tune in bars) This cow/goat blend is washed with a Russian black stout from the Newport Brewing Co. The cheeses are young, lactic and tangy, with the beer adding a touch of yeast and funk. Overall, a mild and approachable washed rind cheese with a unique fresh personality. Aged 4-6 weeks.

Sweet Emotions

Lazy Lady Farm
(pasteurized goats’ milk & cows’ cream/animal rennet, VT)

When Steven Tyler wrote the song, this cheese wasn’t yet a gleam in cheese maker Laini Fondiller’s eye. But if he tasted it today, he might be willing to rework some of the lyrics to be more cheese-centric. A small disc of absolutely sinful cheese, with an interior the texture of mousse-like buttery silk. Sweet Emotions is made from the milk of Laini’s goats, with the added shot (if we were talking espresso here, it’d be a big one!) of cream from Butterworks Farm, one of Vermont’s most lauded organic dairies. Aged 4-6 weeks.

Ten Eyck

Meadowood Farms
(pasteurized sheeps’ milk/animal rennet, Cazenovia, NY)

Named for one of the founders of the town of Cazenovia, Ten Eyck is a rare seasonal gem from Meadowood Farms. Cheesemaker Veronica Pedraza only made one batch of this cheese in 2012, and we are feasting on it right now! A semi-firm cheese with some natural ‘eyes’ (the term for holes in the paste) it is tangy, nutty, and a bit swissy. Aged for 5-6 months.

Thin Red Line

Lazy Lady Farm
(pasteurized goats’ milk/animal rennet, Westfield, VT)

This year Laini Fondiller, after a winter of making cheese with a neighbor’s cow milk, returned to using her own herd of goats to craft these delicate little buttons of bloomy goodness. The eponymous ‘thin red line’ is a dusting of paprika, which provides an eye-catching contrast to go along with its tongue-tingling sweet spice. The result is a flavor that is a hybrid of fresh chevre and chorizo. Delicious and unique!

Three Sisters

Nettle Meadow Creamery 

(cow, sheep & goat milk, Warrensburg, NY)

Three Sisters is made from a combination of sheep, goat and cow milks. It was a 2012 American Cheese Society’s Mixed Milk Open Category winner. Three Sisters has a complex flavor, firm texture and bloomy rind, and comes in a manageable 4 to 8 ounce wheel.

Thyme Out

Lazy Lady Farm (raw goats’ milk/animal rennet, Westfield, VT)

60 day goat milk cheese. It is a brushed natural rind with thyme added to the curd before hooping. A great blend of thyme and goat flavors.

Timber Coulee

Hidden Springs Creamery
(pasteurized sheeps' milk/animal rennet, Westby, WI) 

A firm aged sheeps' milk cheese with a bright, fruity and zingy flavor. The rind is washed during the maturation process, yielding a golden ochre color without the pungent funk of a softer washed rind cheese. Timber Coulee is like a mix of a well aged Manchego and a gentle, nutty Pecorino. Use it to grate over pasta, pair with wine, or let it shine on your cheese plate. 

Toma Celena

Cooperstown Cheese Company
(raw cows' milk, Cooperstown, NY)

This nutty and rich Italian-style table cheese is their own creation. Its flavor is complex, hinting of toasted grains, apples and caramelized milk. It is named after the first person to sample it, love it, and buy the first wheel. It goes perfect with a Belgian Ale.

Toussaint

Sprout Creek Farm
(raw cows’ milk/microbial rennet, Poughkeepsie, NY)

A dry, acidic and crumbly cows’ milk cheese from Sprout Creek. Think aged pecorino meets cheddar when you bite into this bold, dense, minerally cheese. The flavors range from cultured butter to onions. The rind is earthy and delicious, tasting of earth, grass, and wet stones. Aged for 4 months or more, Toussaint becomes more spicy and peppery with age.

Tres Bonne

Boston Post Dairy
(pasteurized goat’s milk/vegetarian rennet, Enosburg Falls, VT)

Boston Post Dairy is named after the Old Post Stagecoach road which runs straight through the farm property. It boasts a whopping 200 goats producing for the farm’s cheese, soaps, and baked goods. If anything, Tres Bonne is modestly named. It is truly more than a “very good” aged goat’s milk cheese. With an unusual golden wax rind, and a fresh, minerally flavor, Tres Bonne makes for a unique addition to the our cheese lineup. It’s firm paste offers notes of fruit, tangy goat feta, and pecorino. Aged 2 - 5 months.

Trifecta

Crown Finish Caves
(pasteurized sheep and cows’ milk/vegetarian rennet, Brooklyn, NY)

The traditional definition of trifecta is when a person accurately bets on the top three finishers in a horse race. In the case of this cheese, the top three finishers are cows, sheep, and beer! These little squares of buttery goodness are crafted by Old Chatham Sheepherding Company, and then sent down to Crown Finish Caves in Brooklyn for finishing. The young cheeses are washed with beer from Threes Brewing (yet another Trifecta reference for ya..) giving them a slight fruity funk. The texture and flavor of Trifecta is sublime - think silky, creamy sheep butter with a hint of pepper and barnyard. Aged 4 weeks.

Trillium

Lazy Lady Farm
(pasteurized goats’ milk & cows’ cream/animal rennet, VT)

In Trillium you will find a nuanced & decadent cheese. Trillium is a small format wheel with three layers of milk; two layers of cow’s milk sandwiching a layer of goat’s milk in the center & separated by ribbons of vegetable ash. Creamy & sweet towards the rind, balanced perfectly by the cakey, tangy interior. Incredibly fresh & tangy, there is a certain perfection to each of the cheeses made by Laini Fondiller. And what makes her operation even more impressive is that all of her delicious cheeses are made on her farm that is totally off the grid- run 100% on solar & wind power.

Tripletree Tomme

Northland Sheep Dairy
(Marathon, NY)

A rustic Pyrennean-style natural rind hard cheese made with organic lamb rennet. Aged 4-12 months. Savory and nutty. This is great for a cheese plate, served with fresh apples and pears or dried apricots. It's also a wonderful addition to a potato gratin -- remove the rinds and grate it on top.

True Blue

Woodcock Farm (raw cows’ milk/animal rennet, Weston, VT)

True blue is just as dreamy as it sounds… made in the style of a traditional gorgonzola, but with a rich and rustic quality that makes it an entity unto itself. The veining is sparse but intense, rendering a cheese that is milky, creamy, and almost sweet with brash bursts of peppery fruity blue. Made sporadically throughout the year at Woodcock Farm. Aged 4-5 months.

Truffle Cheddar

Hook’s Cheese
(pasteurized cows’ milk/vegetarian rennet, Mineral Point, WI)

A truffled cheddar from one of Wisconsin’s first artisan cheese producers. These large
blocks of cheddar are infused with truffle powder and truffle oil, giving the cheese an
earthy mushroomy funk that is distinctly truffle.

Tuffet

Green Dirt Farm (sheep's milk Weston, MO)

Tuffet is a lactic style, Geotrichum rinded, cheese. Lactic-style refers to the way the cheese is coagulated; using lactic acid produced by the cultures to set the curd, creating a delicate cheesecake-like texture to the paste. Its rind has a transparent, gossamer layer of white powder, with its peachy-tan rind peaking through. It has a wrinkly surface, caused by the Geotrichum Candidum yeast that grows on the rind.

Tuffet tastes of bread dough with a yeasty aroma. It is grassy, tangy and has a delicate honey nectar flavor.

Tuffet pairs well with sparkling wine, rosé, lactic stouts, berries, shortbread, and jalapeño jam. This cheese creates a spectacular cheesecake.

Tubby

Spring Brook Farm
(raw cows’ milk/animal rennet, Reading, VT)

This 30 pound Alpine-style from Spring Brook Farm is traditionally handmade in a copper vat and washed in brine for one year to encourage the development of beneficial microflora. Crack into one of these big ladies and prepare to be enveloped in its piña colada aromas. Tubby’s paste is bright yet brothy with a rind like crunchy peanut butter that will leave you craving another bite. Aged 1 year.

Twig Wheel

Twig Farm
(raw cow and goats’ milk/animal rennet, West Cornwall, VT)

This washed rind, mixed milk cheese really shines! Aged for about three months, Twig wheel is supple and creamy, with a fruity and vibrant flavor. The semi-firm paste is delicious, well-rounded, and packed with the diverse vegetal flavors present as a result of the animals’ diet of brambles, shrubs, and pasture. This year, Twig Wheels are being washed with the lees of a hard cider also made by master fermenter (aka cheesemaker) Michael Lee. Aged 2-3 months.


Twilight

Lazy Lady Farm
(pasteurized cows' milk/animal rennet, VT)

A dreamy little puck of fresh cows' milk cheese, aged for just a few weeks to let the rind bloom over and eventually grow a thin sky blue veil of mold. It's paste is infused with smoked paprika and lemon powder. Creamy and mushroomy with notes of pepper and honey.

Underpass

East Hill Creamery, Warsaw, NY
 

Underpass is a semi-firm raclette style cheese. The name raclette is derived from the French word "racler" meaning "to scrape" and is traditional melted and then scraped over potatoes, pickles, and meats in the Alpine regions of France and Switzerland. Our 12 LB wheels are aged for just 3 months making Underpass a decedent crowd pleaser. Underpass is great melted over potatoes, in an ooey-gooey grilled cheese, or simply for snacking. Pairs well with a sparkling Rose, stouts, and candied walnuts. Raw cows’ milk.

Verano

Vermont Shepherd (raw sheep’s milk/microbial rennet, Putney, VT)

After all these years, Vermont Shepherd is getting a new name! Verano is the new moniker for VT Shepherd’s classic, 100% sheeps’ milk cheese. The renaming is due to the fact that the farm now produces two different cheeses during different seasons: Verano in the summertime, and Invierno in the wintertime. Verano is a deliciously nutty and slightly sweet aged sheep’s milk cheese from the artisanal cheese pioneer David Major. Back in the 90's, when milking sheep seemed to be just about the craziest thing you could do, the Majors started making Vermont Shepherd. The result of a trip to the Pyrenees region of France, Vermont Shepherd is a rustic-rinded, smooth sheeps' milk cheese, like those crafted by French shepherds for hundreds of years. The flavor is balanced and elegant, with an unparalleled richness of grassy, sheepy notes.

Walton Umber

Vulto Creamery
(raw cows’ milk/microbial rennet, Walton, NY)

This basket molded tomme from Jos Vulto in upstate New York is sweetly, lightly funky, with a hazelnutty, straw yellow, semi-firm paste inside an edible rind that adds earthy mineral notes. A wedge of this will go great with a nice Belgian Ale.

Wallabout

Spring Brook Farm
(raw cows’ milk/animal rennet, Reading, VT)

Wallabout is a traditional raw milk Tomme-style cheese made at Spring Brook Farm in Reading, Vermont and aged at Crown Finish Caves. This cheese has the aroma of fresh lemon bars with notes of the cave itself. It is bright and buttery with a Porto washed rind that has subtle flavors of toasted walnuts. Only two miles from Crown Finish is the Wallabout Bay, a historic port in New York City that has been home to the Brooklyn Navy Yard since the early nineteenth century. Aged 4-6 months.

Weybridge

Scholten Family Farm
(pasteurized cows’ milk/animal rennet, Weybridge, VT)

Weybridge hails from the Scholten family farm in the Champlain Valley, and aged in the Cellars at Jasper Hill Farm. These diminutive wheels of cheese are made from the milk of Dutch Belted cows, a traditional breed of dairy cow seldom seen in Vermont. Weybridge is light and buttery, evoking the tang of rich crème fraiche. The finish is delicately barnyardy (a paradox if ever there was one) nutty, and slightly tart. Aged 6-8 weeks.

Willoughby

Jasper Hill Farm
(pasteurized cows’ milk/animal rennet, Greensboro, VT)

Named after Lake Willoughby, this latest cheese from Jasper Hill Farm stays true to their slogan ‘A Taste of Place.’ In fact, all cheeses from Jasper Hill bear the names of nearby monuments, landmarks, and people, celebrating the rich history (and current 30 artisan food revival!) of Vermont’s northeast kingdom. The small discs of cheese are creamy and unctuous. Each one is gently washed with saltwater brine, yielding a flavor that hints at pungency while staying true to the flavors of fresh, sweet cows’ milk. Aged for 6-8 weeks.

Winnimere

Jasper Hill Farm (raw cows’ milk/animal rennet, Greensboro, VT)

Winnimere is made from the winter milk of Mateo and Andy Kehler's herd of Ayrshire cows up at Jasper Hill Farm. During the winter months, the butterfat in the milk skyrockets, due to the fact that the cows are mostly in the barn, being protected from the harsh elements of the northeast kingdom of Vermont. These conditions are perfect for making Winnimere, a washed-rind cheese that is reminiscent of the famous French Vacherin Mont D'Or. It sports a balsa bark girdle to hold all that creaminess in, as well as to augment the cheese's natural woodsy, pungent and smoky aromatics. Tastes of mustard, smoked meat, juniper, and wine. Aged 60 days or more.

Woolly Rind

Green Dirt Farm (sheep's milk, Weston, MO)

Woolly Rind is a Bloomy Rind aged cheese, so named from the bloom of edible mold on the rind. It is a classic lactic style cheese that undergoes progressive ripening as it ages. This means that the cheese ripens from the rind towards the center.

Woolly Rind tastes buttery, tangy, and mushroomy. With age, the cheese gains earthy and beefy qualities. Its aroma frequently evokes thoughts of forest floor, or fresh soil. It is a good option to introduce people to aged sheep’s milk cheese, as it is relatively mild.

Woolly Rind pairs well with Lambic and Saison beers, unoaked Chardonnay, prosciutto, honey or dark chocolate.