In the case today...
Acorn Hill Goat Feta & Ricotta
Acorn Hill Farm (goat milk, Hudson Valley, NY)
Ricotta: Fresh and milky with a slight sweetness, our goat milk ricotta fits into any recipe calling for ricotta. Enjoy it on your morning toast or with fruit or honey right out of the tub.
Feta: Our Greek style feta cubed and marinated in olive oil with roasted peppers, mild black olives, and herbs. A quick meal when tossed with pasta or served over salad with a splash of lemon juice or balsamic vinegar. Farm based fast food!
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.
Cobb Hill Farm (raw cows’ milk/vegetable 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 cows, is deep yellow in color, and is packed with a diverse range of rich flavors typical of Alpine-style cheeses. One of our perennial favorites, Ascutney Mountain is a bit like all of our favorite aged cheeses - Gruyere, cave-aged Cheddar, and Gouda - all wrapped up into one round package. Each wheel is grassy, earthy, hazelnutty, pineappley, and can become downright butterscotchy as it ages. Aged for 8-10 months.
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.
Hidden Springs (pasteurized sheep milk Westby, WI)
Sheeps’ milk blue at its tangiest and tastiest! Bohemian Blue is crafted from the milk of cheesemaker Brenda Jensen’s flock of East Friesian/Lacombe sheep and aged for 6 months. The wheels are crumbly and moist, reminiscent of fine Roquefort with a distinctly American twang. The flavor is bold and fruity with a sweet & savory back-and-forth that brings salted caramel to mind. Hidden Springs Creamery is located in southwestern Wisconsin, and abuts an Amish community. Brenda and her husband Dean are committed to sustainable farming, and use draft horses to plow their fields and harvest their own hay. These wheels of blue are made and aged at the nearby Hook’s Cheese Company, who has specialized equipment for packaging and aging blue cheese.
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
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.
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.
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.
(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.
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.
McGrath Cheese Company (raw cows' milk/animal rennet, Hudson Valley, NY)
With a dense fudgy texture, Rascal is aged to perfection and torched on its outer rind. The semi-soft texture complimented by earthy, pungent flavors with a toasted finish. Rascal is a stand alone cheese that pairs well with cured meats and a good beer.
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.
Haystack Mountain Cheese (pasteurized goats' 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. Ingredients: Cultured, pasteurized goat milk, salt, microbial rennet
Haystack Mountain Cheese (raw goats' milk/vegetable 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.
Hidden Springs Creamery (cow/sheep milk/vegetable rennet, Westby, WI)
A firm aged sheeps’ milk cheese with a bright, fruity and zingy flavor. Think tart cherries, toasted hazelnuts and flaky sea salt in cheese form. The rind is washed during the maturation process, but the cheese is quite aged, so the resulting flavor is more nutty than pungent. Aged 10-12 months.
Creamery 333/Crown Finish Caves (pasteurized goat milk/vegetable rennet, Belmont, WI and Brooklyn, NY)
Trivium is a Latin road meaning ‘the place where three roads meet’. In the case of this cheese the three paths are those of Herve Mons, famed French affineur, Arnaud Solant, owner of Montchevre Cheese, and Francois Ketrauet, cheese mastermind at Peterson cheese. The three friends wanted to create a company devoted to crafting unique, original cheeses, and Trivium is their first offering. Trivium is a cave aged goat cheddar, made at Montchevre in Belmont, Wisconsin. When the cheeses are very young, they’re shipped to Crown Finish Caves in Brooklyn. The wheels are flipped, brushed, and generally coddled for a minimum of four months, during which time a slate gray natural rind undergoes its transformation. The flavor profile is milky, musky, and zesty with a slightly sweet, malted finish, and the texture is firm and dense. A great aged goats’ milk addition to our cannon of American cheeses, made with some French savoir faire and American affinage!
Click here to see a list of cheese previously in the case.
Speck (Trentino-Alto Adige region of Italy)
Bresaola - Punta D'Ancaz Cacciatorini - Alps
Fennel Salami/Finocchiona (Tuscany region of Italy)
Soppressata (Hot and Sweet) - Alps
Crema di Lardo - Rosemary, Aleppo, Prosecco Vinegar
Lomo- Cured Pork Loin
Salami Cotto- Cooked Pork Salami, Fennel, Aleppo, Coriander
House Smoked Ham
House Pork Bacon
House Beef Bacon
No salt added, comes in Quart (32oz) sizes
Lamb Demi Glace (8oz container)
HOUSEMADE PORK DASHI RAMEN BROTH!
(pair with Sun Ramen Noodle Packs)
Beacon Bread Co. delivers fresh daily: Harvest Grain, Baguette, Garlic Lemon Levain (sourdough)
Special thanks to Saxelby Cheesemongers and
Green Dirt Farms for the delicious cheese descriptions.
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