CHEESES
Includes fresh, whey and stretched curd cheeses. The main factor in the categorization of these cheese is their age. Fresh cheeses without additional preservatives can spoil in a matter of days. For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, ricotta, and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild taste.
AVAILABLE SELECTIONSBijou Vermont Butter & Cheese Creamery, Websterville, VT
pasteurized goats' milk
Bijou is French for jewel and these petite Crottin-style buttons epitomize all that is special about goats and goats' milk, and the making and caring for a small cheese. Mild, fresh goats' milk flavor with a very smooth and creamy texture and sweet and mild rind. Notes of fresh flowers, citrus, hazelnuts, yeast.
Burrata Di Stefano Cheese, Baldwin Park, CA
pasteurized cows' milk
One of Italy's most sought after cheeses, now available in the US! Delicate pouches of mozzerella filled with a rich, runny mix of cream and curd. This is pure cream heaven with a touch of tang, and a smooth texture that spreads perhaps a bit too easily!
Coach Chevre Coach Farm, Pine Plains, NY
pasteurized goats' milk
Classic fresh chevre. Bright tang, mild, clean flavor.
Coach Peppercorn Pyramid Coach Farm , Pine Plains, NY
pasteurized goats' milk
An award winning cheese in a classic pyramid shape. Tangy, dry chevre with a clean tasting paste piqued with aged green peppercorns.
Coach Triple Cream Wheel Coach Farm, Pine Plains, NY
pasteurized goats' milk
One of the few goat triple creams made in the US. Very rich and creamy with a wonderful buttery texture.
Piper´s Pyramide Capriole Farmstead, Greenville, IN
pasteurized goats' milk
Creamy and dense goats' cheese with a dusting of paprika under its wrinkled, white rind. Refreshing, slightly sweet and buttery taste, with a musty edge.
Renaissance Ricotta Narragansett Creamery, Providence, RI
pasteurized cows' milk
Kettle heated, hand-dipped, un-homogenized... this wonderful ricotta won 1st place at the 2008 Wisconsin Cheese Championships. Light, fluffy, and moist; delicious for both savory and sweet uses.
Sofia Capriole Farmstead, Greenville, IN
pasteurized goats' milk
Sofia is remarkable in that it's both mild and full of flavor. Milky, fresh tasting, and smooth, with a a layer of wrinkled mold on the outside that comes from the particular starter culture that Capriole uses. Curds are ladled into molds along with vegetable ash. The ash both coats the outside and is marbled throughout the cheese; it contributes a tangy, salty quality. aged for about five days.
Soft-ripened cheeses, also called bloomy rind cheeses, are those which begin firm and rather chalky in texture but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of Penicillium candida or P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Brie and Camembert, the most famous of these cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. Goats' milk cheeses are often treated in a similar manner, with white, and sometimes blue, molds.
AVAILABLE SELECTIONSBuck Hill Sunrise Lazy Lady Farm, Westfield, VT
pasteurized cows' milk
Ripened and distributed by the Cellars of Jasper Hill, Buck Hill Sunrise is a brie-style small round that is gooey and rich. Flavours range from grassy to buttery, with an aroma of soil and humus.
Chester Consider Bardwell Farm, West Pawlet, VT
raw cows' milk
A natural bloomy-rind raw cows' milk cheese. Soft, buttery and pungent, this soft-ripening cheese highlights the lush character of the milk raised on the pastures of Chester, VT.
Constant Bliss Jasper Hill Farm, Greensboro, VT
raw cows' milk
Made with fresh, warm, evening milk, this cheese is a creamy and buttery mold-ripened cylinder with a light mushroomy tang. A wonderful compliment to champagne or a crisp white wine.
Coupole Vermont Butter & Cheese Creamery, Websterville, VT
pasteurized goats' milk
Coupole is named for its shape, which looks like a snow covered dome. Its texture is dense and very creamy and the rind is sweet with a yeast flavor that increases as the cheese ages. Coupole reaches its maturity after 45 days and there is a fabulous contrast between the strong ripened flavor of the rind and the mild fresh taste of the paste.
Demitasse pasteurized goats' and cows' milk
A delightfully creamy mixed milk cheese that presents both bright lactic tang and funky soil flavours.
Green Hill Camembert Sweet Grass Dairy, Thomasville, GA
pasteurized cows' milk
Thin rind with a rich, unctuous paste, a sweet, buttery flavor and a touch of pleasant acidity on the finish. The Camembert, made with grass-fed milk, is familiar and comfortingly creamy, and has received numerous awards, including #1 soft cheese in America in 2007 by the American Cheese Society.
Hartwell Ploughgate Creamery, Albany VT
pastuerized cows' milk
This little disc of firm, Brie-style cheese is creamy, lactic and salty. Aged 4-6 weeks
Juliana Capriole Farmstead, Greenville, IN
raw goats' milk
This little round has a firm, nutty, white paste balanced by a rind coated in savoury herbes de provence.
Kunik Nettle Meadow Farm,Warrensburg, NY
raw goats' milk with added pasteurized Jersey cream
Kunik is a unique and voluptuous triple creme only made at this small family farm. It is a white mold-ripened wheel made from goat's milk and jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses.
Lumiere Sweet Grass Dairy, Thomasville, GA
pasteurized cows' milk
A beautiful semi-soft, mold-ripened goat’s cheese with ash. Intense yet elegant taste, hints of acidity and lemon.
Moses Sleeper Jasper Hill Farm, Greensboro,VT
raw cows' milk
Brie style with a grassy fresh aroma and taste. Stretchy, buttery paste. Another winner from Jasper Hill.
Mt. Tam Cowgirl Creamery, Pt. Reyes, CA
organic pasteurized cows' milk
Aged 4 to 5 weeks, this is a triple cream with a bloomy-rind. It’s firm, buttery and earthy with a mushroom flavor. A Bay Area favorite!
Oh My Heart Lazy Lady Farm, Westfield, VT
pasteurized cows' milk
Oh my heart is a double cream bloomy rind semi ripened cheese. Simple, milky, tangy and delicious.
Old Kentucky Tomme Capriole Farmstead, Greenville, IN
pasteurized goats' milk
Large format tomme of 4-8 month aged goats milk. Semi-firm with rich buttery paste with floral and grassy notes.
Sweet Emotions Lazy Lady Farm, Westfield, VT
pasteurized goats' milk
Sweet Emotions is a bloomy-rind semi-ripened cheese made with goats' milk infused with a touch of Butterworks Cream heavy cream... a wonderful combination that results in a disc of silken, buttery cheese.
Weybridge Scholten Family Farm, Middlebury, VT
organic pasteurized cows' milk
A small cheese made by the Scholtens and then aged by the Cellars at Jasper Hill. This delightful little cheese is made from organic milk from the Scholten Family Farm's Dutch Belt cows. Aged for about two weeks, Weybridge is a delicate soft wheel with flavors of citrus and grass.
Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently. Washed rind cheeses are periodically cured in a solution of saltwater brine and other mold-bearing agents which may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria which impart pungent odors and distinctive flavors. Washed-rind cheeses can be soft, semi-hard or hard.
AVAILABLE SELECTIONSBarick Obama Lazy Lady Farm, Westfield, VT
pasteurized cows' milk
Named after our President, this little but bold square of funky cows’ milk cheese has a smooth interior with a delicate pungency and a beefy kick.
Bourrée Dancing Cow Farm ,Bridport,VT
raw cows'milk
The earthy simplicity and elegance of the this pretty little tomme is consistent and outstanding. The mellow, supple, and semi-soft paste reveals flavor notes of humus, ash and toasted nuts with a salty edge.
Dorset Consider Bardwell Farm, West Pawlet, VT
raw cows' milk
This pliant, elastic textured Tomme seems simple, yet it's expansive flavor profile keeps going on the tastebuds. It's got a wide palette of mineral and vegetal tastes that mingle with a rich, buttery texture and a seasonally influenced pungency.
Fil-a-Buster Lazy Lady Farm, Westfield, VT
pasteurized cows' milk
This 2 lb wheel is banded by spruce, which infuses the peach colored, sticky, funky rind with a taste and odour of evergreen bark. A smooth creamy interior tastes of earth and forest fruits.
Grayson Meadow Creek Dairy, Galax, VA
raw cows' milk
Grayson is a loveable stinker. The unmistakable aroma ofthe bacteria of washed-rind cheeses, known as B. linens, are responsible for their pungent odor and orange color. Grayson comes in a square format, signature of Taleggio. It is an intense, beefy cheese with soil undertones and a buttercream consistency paste.
Hooligan Cato Corner Farm, Colchester, CT
raw cows' milk
An odiferous cheese that is supple, creamy and redolent of wine and fermented fruit. Aged 2 to 3 months, during which time each wheel is ashed twice a week in a bath of buttermilk and brine.
Hudson Red Twin Maple Farm, Ghent, NY
raw cows milk
Sticky, earthy rind with a bit of grit. Soft, creamy paste with sour, vegetal and woodsy notes.
Mixed Emotions Lazy Lady Farm, Westfield, VT
raw goats' milk and cream
A funky rustic large wheel of raw goats' milk cheese mixed with small amount of cream. Silky, mousse-like texture with a hint of mineral earthiness.
Red Hawk Cowgirl Creamery, Pt. Reyes, CA
organic pasteurized cows' milk
A triple-cream with a pungent washed rind. Smooth, unctuous and full of flavor.
Willoughby Ploughgate Creamery, Albany VT
pasteurized cows' milk
Washed in microbrew beers or mead, Willoughby is a lovely lightly washed rind disc with smoky notes and tangy, floral, earthy overtones.
Winnimere Jasper Hill Farm, Greensboro,VT
raw cows' milk
This winter cheese is washed in lambic style raspberry beer brewed at the farm, then wrapped in spruce bark (also from the farm). A lovely, thick pungent flavor with pine needles and woodsy, fruity undertones. Runny and creamy, can be eaten with a spoon. A seasonal antidote to January blues.
Aged cheeses range in texture from semi-soft to hard. Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under pressure, perhaps salted and aged for a longer time, in cellars or cheese aging rooms. The hardest 'grating' cheeses are quite firmly packed into large forms and aged for months or years.
AVAILABLE SELECTIONSAged Alpine Hawthorne Valley Farm, Ghent, NY
raw, organic, biodynamic cows' milk
One of the only Demeter certified biodynamic cheeses on the market is this flaky, hard mountain style cheese. Replete with the crunchy tyrosine crystals clusters that indicate a well-aged cheese. Nutty and sweet with a prickle on the tongue to finish. Great for grating.
Appalachian Meadow Creek Dairy, Galax, VA
raw cows' milk
This lightly cooked, pressed-curd cheese, is cellar aged for 60 days, similar to a simple French Tomme. This densely textured cheese has a supple straw-colored paste with a gentle, buttery taste full of earthy undertones and citrus notes.
Bloomsday Cato Corner Farm, Colchester, CT
raw cows' milk
A hugely successful mistake! Named for Joyce's Ulysses, the hearty Bloomsday has a drier texture and a rich, Gouda-like nuttiness and nice round finish that lingers.
Bridgid´s Abbey Cato Corner Farm, Colchester, CT
raw cows' milk
Aged 2 to 3 months, this Trappist style cheese is very smooth and creamy, rich but mild. With its yummy earthy natural rind, it is a good melting cheese and a crowd pleaser.
Cabot Clothbound Cheddar Cabot Creamery & Cellars at Jasper Hill, Greensboro,VT
pasteurized cows' milk
A simple, approachable, balanced cheddar that impresses with layers of lingeringly nutty, slightly fruity and nearly buttery flavor, while finishing with the mellowness of caramel undertones. Made by Cabot Creamery and aged at the Cellars of Jasper Hill, this clothbound English-style cheddar won a Gold Medal at the 2004 World Cheese Awards in London and was named "Best of Show" by the American Cheese Society in 2006. Made from pasteurized milk, this cheddar has flavor notes typically attributed to raw milk cheeses.
Dante Wisconsin Sheep Dairy Cooperative, River Falls, WI
pasteurized sheeps' milk
Manchego style, sharp and nutty, with a slightly crumbly texture. Brown butter aroma. Dante is a seasonal cheese, made between February and September, when the ewes are milked. The golden interior paste reflects the animals' pasture diet. Aged 6 months.
Landaff Landaff Creamery, Landaff, NH
raw cows' milk
Named after a Welsh Bishop, this cheese is modeled after traditional Caerphilly. Made from their own high quality milk, Landaff is a mild, semi-firm cheese with a delicious combination of flavors, tangy with a clean finish. The open and buttery texture comes with a natural, cave-aged rind.
Magic Mountain Woodcock Farm, Weston, VT
raw sheeps' milk
A firm Alpine-style cheese. Nutty and sweet with a dense, smooth texture.
Manchester Consider Bardwell Farm, West Pawlet, VT
raw goats' milk
An aged, raw goat milk tomme that has a nutty and earthy bite. Mineral, sweet flavor, grassy and citrus aromas. Due to rotational grazing on the farm's pastures and the aging process itself, each batch has a distinct note.
Marieke Gouda Penterman Farm, Thorp, WI
raw cows' milk
This gouda stands up to any imported Dutch Gouda - because the cheesemakers are Dutch! Rolf and Marieke Penterman emigrated from the Netherlands in 2002 to pursue their passion for dairy farming. Their cheeses - young 6-month Gouda, aged 15-month Gouda, and 6-month Gouda with Fenegreek - are smooth and creamy with a sweet, nutty flavor that becomes more complex and grainy as it ages on wooden shelves.
Pawlet Consider Bardwell Farm, West Pawlet, VT
raw cows' milk
This Italian style Toma is aged 4-6 months. A creamy, moist texture and golden buttery paste that is simple, balanced and nutty. Fresh, tangy finish.
Pleasant Ridge Reserve Uplands Cheese Company, Dodgeville, WI
raw cows' milk
Pleasant Ridge Reserve is an exquisite farmstead cheeses. Reminiscent of French alpine cheeses such as Beaufort, Pleasant Ridge has a deep nutty flavor, dense, smooth texture and a clean, milky finish that shows off the quality of the milk.
Prairie Breeze Cheddar Milton Creamery, Milton, IA
pasteurized cows' milk
Prairie Breeze is a sweet continental cheddar style cheese that wins people over. Dry with pleasant nutty tones and crystal crunches; a great cheese for snacking and sandwiches. Vegetarian rennet.
Rupert Consider Bardwell Farm, W. Pawlet, VT
raw cows' milk
Inspired by great European Alpine cheeses like Gruyère and Comté, these 25-pound wheels age about a year, developing a sharpness and complexity that grows with time. The deep yellow paste tastes of grass, citrus, humus and green vegetables all at once, lingering on the palette until you go back for the next bite. Outstanding.
Silver Mountain Cheddar Bravo Farms, Traver, CA
raw cows' milk
The Silver Mountain is wrapped in cheese cloth, periodically rubbed with olive oil and aged in a cellar for around 9 months. This process captures the magnificent flavors naturally found in raw milk. As a result this cheddar is sweet and mild, grassy and fruity with a slightly grainy texture . Vegetarian rennet.
Tarantaise Spring Brook Farm, Reading, VT
raw cows' milk
Complex and full flavored; Alpine Beaufort-style. Smooth rich texture, deep, nutty, swissy flavors. Acidity on the finish.
Tilset Brovetto Dairy, Harpersfield, NY
pasteurized cows' milk
A firm yellow pasted round with a crusty natural rind, Tilset is at once, both flaky and buttery. Sour, light fruity and floral notes dance along this robust good slicer.
Timberdoodle Woodcock Farm, Weston, VT
raw cows' and/or sheeps' milk
Aged two to four months, this semi-soft cheese is made in the style of Havarti. A Sheep/Cow blend with an earthy note and a creamy, soft texture.
Vermont Ayr Crawford Family Farm, Whiting,VT
raw cows' milk
Semi-firm tomme from Ayrshire cows. Swissy taste, with fruit and peanut buttery notes. Fudgy, succulent paste due to high content of butterfat.
Vermont Shepherd Vermont Shepherd, Putney, VT
raw sheeps' milk
A rustic, uncomplicated, elegantly simple, hearty and incredibly delicious mountain cheese. Made in the style of the French Pyrenees sheeps' cheeses, it is aged between 6 to 8 months and reveals subtle sheepy layers of complexity with sweet, grassy, earthy, and nutty tones. This cheese is very special and is only available 7 to 8 months out of the year.
Womanchego Cato Corner Farm, Colchester, CT
raw cows' milk
Inspired by the classic Spanish sheep's milk cheese Manchego, this is aged 3 to 4 months. It is semi-hard, with a medium strong flavor that is nutty and fruity.
Blue Cheese is created by inoculating a cheese with Penicillium cultures. The mold grows within the cheese as it ages. These cheeses have distinct blue veins which give them their name, and, often, assertive flavors. The molds may range from pale green to dark blue, and may be accompanied by white and crusty brown molds. Their texture can be soft or firm.
AVAILABLE SELECTIONSBayley Hazen Blue Jasper Hill Farm, Greensboro, VT
raw cows' milk
Salty, creamy Stilton-style blue from the excellent Jasper Hill Farm. Drier, yet fudgy in texture, absolutely scrumptious!
Berkshire Blue Berkshire Cheese Makers, Lenox, MA
raw cows' milk
Relatively dry blue, strong upfront, with a slightly peppery long finish. Ranges in density and consistency depending upon the season. Displays characteristics of the distinctively earthy terroir of the Berkshire Hills.
Dunbarton Blue Roelli Cheese Company, Shullsburg, WI
raw cows' milk
Almost everyone who tastes this delicious, open air-cured cheese comes back for more. The textural characteristics of an English Cheddar meet the look and subtle veining of a fine blue to create a toothsome, salty, woody cheese that has a meaty quality to the bite and a clean finish. Shows off the century of cheesemaking experience that Roelli Cheese Co. has under their belt.
Ewes Blue Old Chatham Sheepherding Company, Old Chatham, NY
pastuerized cows' milk
A Roquefort-style sheeps' milk blue that melts on the tongue. This Blue retains its sheepy, barnyard quality while being salty, sweet, fruity and buttery.
True Blue Woodcock Farm, Weston, VT
raw cows' milk
Rustic blue in a traditional gorgonzola style. A seasonal winter favourite that is creamy and rich with sparse, peppery veining.