Saxelby Cheesemongers Selection

Saxelby Cheesemongers Selection:

1841 Havarti
Calkins Creamery (raw cows’ milk/microbial rennet, Honesdale, PA)
1841 Havarti gets its name from the year that Highland Farm (now home to Calkins
Creamery) was established in Wayne County, Pennsylvania. This milky, creamy
cheese is light and mild with a semi-firm texture and just a touch of tang. It is
perfect for sandwiches, or melted on just about anything. The wheels are dipped in
yellow cheese wax before being cave aged for 2-3 months.

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
Italian 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 tacky, 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)
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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.

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.

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.

Ben Lomond
Bonnieview Farm (raw cow and sheep’s milk/animal rennet, South Albany,
VT)
Ben Lomond is an interestingly shaped jewel of a cheese from Bonnieview Farm. The
aging of this cheese can range from quite young, just three or four months, to
downright old and rustic. Each wheels is pressed by hand, resulting in a texture that
is snappy and toothsome. Grassy, bright and slightly tart when young. As it ages,
the paste takes on a firmer, flakier, and more dense and dry texture. The striking
natural rind is mottled with blue-green, gray, and purplish molds… you might
mistake it for a rock if you didn’t know it was a wheel of cheese. Aged 3-6 months.

Ben Nevis
Bonnieview Farm (raw sheep’s milk/animal rennet, South Albany, VT)
Named after the tallest mountain in Scotland, Ben Nevis is an interestingly shaped
jewel of a cheese from Bonnieview Farm. The aging of this cheese can range from
quite young, just three or four months, to downright old and rustic. Each wheels is
pressed by hand, resulting in a texture that is less chewy and more creamy. Grassy,
bright and slightly tart when young, Ben Nevis resembles a good young pecorino. As
it ages, the paste takes on a firmer, flakier, and more toothsome texture. The
striking natural rind is mottled with blue-green, gray, and purplish molds… you might
mistake it for a rock if you didn’t know it was a wheel of cheese. Aged 3-6 months.

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Bohemian Blue
Hidden Springs Creamery (pasteurized sheeps’ milk/veggie rennet, 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 Fresian/Lacombe sheep and aged for 6
months. The wheels are crumbly and moist, reminiscent of fine Roquefort. The flavor
is bold, fruity, and salty... each bite is guaranteed to pack a punch! Hidden Springs
Creamery is located in southwestern Wisconsin, and abutts 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.

Bon Pere
Boston Post Dairy (pasteurized goat and cow’s milk/vegetarian, Westfield,
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.

Bonaparte
Lazy Lady Farm (pasteurized goat’s milk/animal rennet, Westfield, VT)
A riff on the famed French cheese Valencay, Bonaparte is a truncated pyramid of
fresh goats’ cheese dusted with vegetable ash. In France, the story goes that
Valencay was originally a pyramid shaped cheese, but after Napoleon lost his military
hold on Egypt, the cheese makers decided to lob off the top, ere the memory of
territories lost would prove too painful to recall. Laini’s version is a bit smaller than
it’s French cousin, but is every bit as delicious. Aged 4-6 weeks.

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.

Boucher Blue
Green Mountain Blue Cheese (raw cows’ milk/animal rennet, Highgate
Center, VT)
A sweet and salty blue that calls to mind the famous French Fourme d’Ambert. The
interior of the cheese is absolutely riddled with deep green and blue fissures that
taste of white pepper, wet straw, vanilla, and caramel. The texture is firmer than
most blues due to its prolonged aging. Boucher Blue is made from the milk of the
Boucher family’s impressive herd of Holstein cows, and has a long and sometimes
spicy finish.

Brebis Blanche
Three Corner Field Farm (pasteurized sheep’s milk/animal rennet, Shushan,
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NY)
Brebis Blanche is a fresh lactic cheese; the milk is allowed to sit out overnight in
order to let the culture do its work and build up lactic acid the evening before the
cheese is made. Much like a fresh crottin in some respects, but with a lighter and
fluffier texture. This flavor of this cheese is sheepy and nutty, with citrus flavors on
the finish. Aged just a few weeks.

Buck Hill Sunrise
Lazy Lady Farm (pasteurized cows’ milk/animal rennet, Westfield, VT)
A scrumptious little morsel of creamy, brie-like cow cheese with a light bloomy rind.
These little tommes are ideal cheese plate fare… smooth, rich, and silky in texture
with a not-so-bashful richness and mushroom undertones. Aged 4-6 weeks.

Maplebrook Burrata

Maplebrook Farm (pasteurized cows' milk/microbial rennet, Bennington,
VT)

What could be better on a warm summer's eve than a nice ball of fresh mozzarella?
One word: burrata. Burrata is made from fresh curd, which is kneaded and
stretched before being formed into a pouch-like shape. The cheese makers at
Maplebrook then fill the interior of the pouch with a mixture of thick cream and small
scraps of curd called 'tagli' or strings of mozzarella called ‘stracciatella’. The result is
a sweet, decadent, and buttery cream that oozes forth when cut into.

Butter - salted or unsalted

Trickling Springs Creamery (pasteurized cows’ cream. Chambersburg, PA)

Trickling Springs Creamery makes some of the best butter these mongers have ever
tried… Each batch is crafted from organic cream sourced from local farms in
northeastern Pennsylvania. During the spring and summer months, Trickling Springs
requires that their partner farms graze their cows on pasture, which results in butter
with a bright golden hue. This butter boasts a fat content of 91%, which in our pro-
fat opinion, makes it truly fantastic. Perfect for cooking, pastry applications, or
simply spreading on bread!

Buttermilk

Animal Farm (pasteurized cows’ milk, Orwell, VT)

This buttermilk is the real deal. Made by Diane St Claire, whose butter graces the
plates of those lucky enough to dine at Thomas Keller’s French Laundry, or its New
York cousin, Per Se. Traditional buttermilk is simply the liquid left over from butter
making, not the cultured skim milk you most often encounter in stores. Diane
presses each block of butter and kneads it by hand, squeezing out the buttermilk,
which she later bottles and sends to Saxelby’s. Makes the best biscuits on the planet,
also is killer served as a cold buttermilk soup, or baked into pancakes.

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
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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.

Caputo Brothers Mozzarella Curd
Caputo Brothers Creamery (pasteurized cows’ milk/animal rennet, Spring
Grove, PA)
All mozzarella curds are not created equal! 99% of the mozzarella curd being sold in
the US today is not fermented in the traditional Italian way, rather it is made from
milk that is acidified with citric acid or vinegar. Caputo Brothers set out to change all
that when they started making cheese in 2012. They ferment their milk for 8 hours
with a proprietary blend of three different cultures and then freeze the curd when it
reaches the perfect PH. Freezing the curd essentially hits the pause button on
fermentation, meaning that once it’s thawed, it’s at the perfect level of acidity to
stretch. It also means that you get the authentic Italian fior di latte flavor - tangy,
nuanced and butterfatty. This curd can be used to make any pasta filata
cheese:mozzarella, straciatella, burrata, and provola.

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.

Cheddar Curds
Hillcrest Dairy (pasteurized cows’ milk/animal rennet, Moravia, NY)
Midwesterners, Upstate New Yorkers, and the Quebecois all agree… curd’s the word.
Cheese curds are a distinctly North American tradition, and have been melted,
grated, and fried to all sorts of delicious results. Beer battered and deep fried in
Wisconsin, sprinkled atop French fries and smothered in gravy in Canada. It’s not the
lightest fare in the world, but we can’t think of a finer accompaniment to a hearty
pint or two! Technically, cheese curds are primordial cheddar. Curds are usually
packed into molds and pressed together, yielding the dense blocks of cheddar we
know and love. When fresh and un-pressed, they are mild, milky, creamy, and just a
touch salty with a texture that ranges from chewy to squeaky depending on how
fresh they are.

Chevrotin
Seal Cove Farm (pasteurized goats’ milk/veggie rennet, Lamoine, ME)
A dry, crumbly wheel of goats’ milk cheese. The flavor is bright and clean, with a
lingering fruity and slightly mineral finish. As the cheeses age, they are washed
every so often with salt water brine, giving their rinds a slightly golden, coral tinge of
color. The flavor takes on sweeter, maltier notes as the cheeses mature, making

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Chevrotin a bit of a shape shifter, intensifying with age. The wheels age anywhere
from 2-6 months.

Cloud Nine
Woodcock Farm (pasteurized cows’ milk/animal rennet, Weston, VT)
If you’re not on cloud nine before you take a bite, then wait 10 seconds, savor the
rich, buttery and briny flavor, and you will be! These dreamy litte rounds of
camembert-style cows’ milk cheese from Woodcock Farm are the perfect addition to
any cheese plate. Gooey and pudding-like when ripe and ready to eat, Cloud Nine
boasts an array of flavors ranging from mushrooms to cultured butter to oysters
(sounds crazy, but it’s true) Aged for 6-8 weeks.

Coomersdale
Bonnieview Farm (raw sheep’s milk/animal rennet, S. Albany, VT)
A real tart of a sheeps' milk cheese, taking its inspiration from the sassy and salty
pecorinos of Tuscany. Coomersdale is aged between 3 and 5 months, developing a
snappy, chewy texture. Bright notes of fruit intertwine with deep, woolly aromas to
create a round and richly satisfying mouthful o' cheese.

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 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 and brie-like and the flavor is
delightful... milky, yogurty, and earthier as the paste nears the rind. The wheels are
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!

Creme Fraiche
Vermont Butter & Cheese Creamery (pasteurized cows’ milk, Websterville, VT)

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A thick, creamy and delicious specimen of creme fraiche from one of Vermont’s finest
creameries. Cheesemaker Allison Hooper got her start in the 1980’s making fresh
goats’ milk cheeses for chefs, and soon realized that they were in need of other fresh
dairy products as well! This creme fraiche is tart, tangy and rich... The perfect thing
to garnish a sweet berry tart or add to a savory sauce.

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.

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.

Drunken Hooligan
Cato Corner Farm (raw cows’ milk/animal rennet, Colchester, CT)
Hooligan was named thus because it was a tricky cheese to get the hang of making.
Add alcohol to the mix and things get even more interesting... Much like caring for
young children, if these wheels of raw cows’ milk cheese are not attended to
constantly and washed a few times weekly, they simply won’t turn out. Drunken
Hooligan is washed with a mix of grape must and young wine from neighboring
Priam Vineyards, one of CT’s original wine producers. Cheesemaker Mark Gillman
certainly has his recipe down pat now, turning out an odoriferous cheese that is
supple, creamy, and redolent of wine and fermented fruit. Aged 2-3 months.

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?!

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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.

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 b-
linens 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.

Frere Fumant
Three Corner Field Farm (raw sheep’s milk/animal rennet, Shushan, NY)
A rich smoked cheese made in the Basque tradition, only closer to home!
Cheesemaker Karen Weinberg got inspired to make this cheese after learning that a
nearby monastery was smoking cheeses for some Vermont farms. The smoke gives
the cheese a hearty, rich, almost meaty flavor! A perfect match for bold red wines
and dark strong beers.

Fresh Mozzarella
Alleva Dairy (pasteurized cows’ milk/vegetarian rennet, New York, NY)
A beautiful fresh mozzarella from the oldest Italian cheese shop in the country!
Established in 1892 in Manhattan’s Little Italy, Alleva is now in its fourth generation
of family ownership, with its roots stretching back to Benevento, Italy. Alleva
mozzarella has a distinctive texture, soft and slightly squeaky against your teeth,
and is so fresh that milk literally oozes out when you cut into it.

Fresh Ricotta
Alleva Dairy (pasteurized cows’ milk/vegetarian rennet, New York, NY)
If cheese could evaporate and turn into clouds, Alleva’s whole milk ricotta would
surely make the transformation! It is light and fluffy, sweet and milky. Use it to cook
with, or simply spread on fresh bread with a little bit of fresh herbs and olive oil. Also
makes for a light and delicious breakfast served with fruit or preserves.

Fuzzy Wheel
Twig Farm (raw goat and cows’ milk/animal rennet, W. Cornwall, VT)
A new little marvel from the folks up at Twig Farm. Fuzzy wheel is creamy, grassy,

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and uber-minerally, with a distinct and beautiful stone-colored rind. Fuzzy gets its
name from the fact that it is covered with a downy brown-gray mold as it ages,
affectionately called 'poile du chat' or 'cat fur' by the French. Don't you worry
though, there's nothing fuzzy about this cheese. Just pure succulent, milky
goodness.

Georgic
Calkins Creamery (pasteurized cows’ milk/microbial rennet, Honesdale, PA)
From Eastern Europe to the kitchens of French peasants from times gone by to
American pioneers, just about everyone throughout history has relished some
version of fresh farmers’ cheese! It's the cheese that goes by a thousand names:
farmers' cheese, quark, pot cheese, just to name a few. And while all those
variations have their own specific taste, tang, and texture, they're part of a vast
family of fresh cheeses that are largely forgotten and under-utilized today. Georgic is
our new Quark-style cheese from Calkins Creamery in Pennsylvania, and has turned
out to be a veritable culinary chameleon. Try it for breakfast schmeared on toast
with honey or preserves, eat it straight up with fresh seasonal fruit on top for
breakfast or dessert, use it as a bed for a salad of roasted veggies, or bake it into a
cheesecake.

Goat Milk Feta
Lively Run Goat Dairy (pasteurized goats’ milk/microbial rennet, Interlaken,
NY)
A delicious feta from New York’s Finger Lakes! Lively Run Goat Feta reaches a near
perfect equilibrium with its firm and crumbly texture, light salt, and faint but
pleasant goaty aftertaste. Enjoy this mild feta with watermelon and lime-cured
onions for a refreshing summer lunch or dinner.

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.

Goredawnzola
Green Mountain Blue Cheese Company (raw cows’ milk/animal rennet,
Highgate Center, VT)
A thick and sweet blue from Dawn Boucher, whose family has been farming in
Vermont for upwards of three centuries. Goredawnzola is based off of an Italian
recipe, but has been tweaked by the Bouchers to have a firmer consistency and a
flavor that brings to mind buttery sautéed mushrooms. This mild and balanced blue
is cave aged for 4 to 5 months.

Grafton Clothbound Cheddar
Grafton Village Cheese (raw cows’ milk/microbial rennet, Grafton, VT)
This limited edition clothbound cheddar has received the prestigious ‘Queen of
Quality’ designation due to the fact that it was made from 100% pure Jersey cows’
milk. The milk for this cheese came from Spring Brook Farm, another Saxelby
Cheesemongers favorite, located just outside of Woodstock, Vermont. The batch was
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crafted by Grafton’s new master cheesemaker, Dane Huebener, and cave aged for
more than 6 months. The flavor is complex, savory, and oniony, with a rustic and
earthy bite.

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,
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.

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.

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.

Hooligan
Cato Corner Farm (raw cows’ milk/animal rennet, Colchester, CT)
Hooligan was named thus because it was a tricky cheese to get the hang of making.
Kind of like caring for young children, if these wheels of raw cows’ milk cheese are
not attended to constantly and washed with a b-linens laced brine a few times
weekly, they simply won’t turn out. Cheesemaker Mark Gillman certainly has his

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recipe down pat now, turning out an odoriferous cheese that is supple, creamy, and
redolent of wine and fermented fruit. Aged 2-3 months.

Humble Herdsman
Parish Hill Creamery (raw cows’ milk/animal rennet, Westminster West, VT)
A dense, fudgy, and funky cows’ milk tomme from the hands of master
cheesemakers Peter Dixon and Rachel Schaal at Parish Hill Creamery. The milk used
to produce the cheese comes from Elm Lea Farm, which supplies milk for the Putney
School, just 5 miles from the creamery. The ‘green’ wheels of cheese are then
shipped to Brooklyn to finish out their aging at Crown Finish Caves. There the rind is
washed twice weekly with salt brine, giving it a distinctive and musty broccoli-like
pungency. This complex and lingering cheese tastes of farm butter, creme fraiche,
wine and dark chocolate.
Aged for 3 to 5 months.

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 Umble 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.

Jersey Girl
Woodcock Farm (raw cows’ milk/animal rennet, Weston, VT)
A semi-firm cows’ milk tomme made from the milk of Lisa Cayman’s Jersey Girls. No,

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we’re not talking the Garden State here, we’re talking purebred Jersey cows. The
Jersey breed is known for their ultra creamy milk… the butterfat surpasses that of
most other dairy breeds. Mark Fisher, owner of Woodcock Farm, buys milk from
Jersey Girls Farm to make his cows’ milk cheeses throughout the year. The paste is
fudgy, squidgy and creamy, breaking down on the palate like thick cheesy peanut
butter. The flavor is buttery and sharp, with hints of earth, pepper, and fruit. Aged 3-
5 months.

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.

Kashar
Parish Hill Creamery (raw cows’ milk/animal rennet, Westminster West, VT)
This hybrid of traditional Balkan methods and modern American cheesemaking likens
itself to an aged provolone, rich and buttery with a unique chewy texture. The
cheese is pressed into tall baskets which impart a characteristic design to each rind.
The rind is also rubbed with olive oil and polished during the aging process. It’s
flavor is buttery and peppery, intensifying with age.

Kind of Blue
Woodcock Farm (pasteurized cows’ milk/animal rennet, Weston, VT)
A gooey American blue that could rival the sweet, decadent, and puddle-icious
Gorgonzola Cremificato from Italy. The blue veining is sparse, giving this cheese a
delicate balance of flavor that ranges from milky sweetness, to peanutty flavors, to
briny, and occasionally hints of rich cocoa and barnyard. Aged for 2 months.

Kinsman Ridge
Landaff Creamery (raw cows’ milk/calf rennet, Landaff, NH)
A tomme-style cheese from Landaff Creamery that is their second contribution to the
collection of the Cellars at Jasper Hill. Coated with a downy, earthy rind, Kinsman
Ridge calls to mind the famed French cheese St Nectaire. The cheeses are aged for
about 3 months, during which time they develop a rich, milky flavor graced with
notes of earth, mushrooms, and pungent wet straw.

Kunik
Nettle Meadow Farm (pasteurized goats’ milk & Jersey cream/microbial
rennet, Warrensburg, NY)
Kunik is dreamy mold-ripened cheese 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 goaty flavors becoming more
assertive. Kunik is delightful at any state of ripeness, and deserves a much-coveted

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place in your belly. Aged 4-6 weeks.

La Luna
Blue Ledge Farm (raw goats’ milk/calf rennet, Salisbury, VT)
Wallace and Gromit were right. The moon obviously is made of cheese! A semi-firm
creamy tomme that is coated in a pale yellow wax, making it look like a pale moon.
The cheese is aged between three and six months, during which time it develops
from a mild, milky cheese to a more complex, malty, and slightly sweet aged goat.
Think delicious goat gouda, only made stateside.

La Petite Tomme (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.

Lady in Blue
Lazy Lady Farm (raw cows’ milk/animal rennet, Westfield, VT)
A delicate, milky and mild blue from Lazy Lady Farm. This cheese is made only
during the fall and winter months when the cheese cave at Lazy Lady Farm is at the
optimum temperature to ensure proper aging. Since Lazy Lady is entirely solar and
wind-powered, the cave has no refrigeration device other than the earth that covers
it. The small wheels age for 2 months in the cave and develop a beautiful blue mold
on the exterior of the cheese as well as in the paste. A unique and delicious seasonal
treat!

Lake’s Edge
Blue Ledge Farm (pasteurized goats’ milk/animal rennet, Salisbury, VT)
Named for the shore of the great lake Champlain, which straddles the border
between Vermont and New York. Lake’s Edge is a musky and zippy little number with
a pencil-thin wisp of vegetable ash running through the center. The paste is chalky
and concentrated, but has a magnificent melt in your mouth quality that brings just
the right amount of tang. Made from the milk of Blue Ledge Farm’s herd of goats and
one neighboring herd in the Champlain Valley. The delicate bloomy rind envelops the
cheese over its 6 week ripening period.

Landaff
Landaff Creamery (raw cows’ milk/animal rennet, Landaff, NH)
Landaff is a real tart... Just the way we like our cheeses. Made from raw milk from
Deb and Doug Erb’s award-winning herd of Holsteins, Landaff has the pucker and
twang to rival some of the finest cheeses from the British Isles. Our first cheese from
New Hampshire takes its name from the town where it is made. The Erb family got

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out of the commodity milk game and into the artisanal cheese game after meeting
up with the brothers Kehler up at Jasper Hill Farm. Now Landaff is aged for 5-7
months in the Cellars at Jasper Hill, tended and coddled by the cheese elves of
Vermont's Northeast Kingdom.

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
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 a
network 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.

Lorenzo
Meadowood Farms (pasteurized sheeps’ milk/animal rennet, Cazenovia, NY)
A young and sprightly sheeps’ milk cheese whose semi-firm creamy texture make it
perfect for melting. Think young Fontina with a milkier, sheepier punch. Lorenzo
hails from Meadowood Farms, a sheep dairy located just west of New York’s Finger
Lakes. The cheese takes its name for a local mansion-turned-monument built by
John Lincklaen in the early 1800’s. The rind is gently washed with hard cider from
nearby Critz farms, which is the perfect complement to the tart, citrusy, and nutty
paste. Aged for 2-3 months.

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,

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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.

Marbarella
Lazy Lady Farm (pasteurized goat’s milk/animal rennet, Westfield, VT)
Mirror mirror on the wall, who’s the prettiest cheese of all? Marbarella’s striated
beauty comes from layers of vegetable ash sprinkled between layers of delicate and
fluffy curd. Not just a looker, the taste packs a real punch… light and lemony, yet
lactic and musky.

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
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.

Marieke Extra 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
developed for its dairying prowess in Holland. Each wax-coated wheel is aged for
over two years, during which time it develops a dense, firm paste and a caramelly
sweet, grassy flavor. The wheels of Marieke Premium Gouda are studded with
crystalline crunchy bits known as tyrosine, which are clusters of protein that calcify
during the aging process.

Mascarpone
Vermont Creamery (pasteurized cows’ milk/vegetable rennet, Websterville,
VT)
This ain’t your run of the mill cannoli filling. Vermont Creamery’s Mascarpone is
absolutely the best we’ve ever tasted. This thick, luscious fresh cheese tastes like
whipped cream, but has a thicker, silkier, and more viscous texture. As versatile as it
is delicious, Mascarpone is perfect for sweet or savory applications in the kitchen.

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

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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 butterfa
t 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
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exterior.

Miranda
Vulto Creamery (raw cows’ milk/microbial rennet, Walton, NY)
Miranda is a diminutive drum of washed rind cheese with oversized flavor! The semi-
firm pungent paste tastes of beef, broth, grass, toasted nuts and barnyard. Each
wheel is crafted from milk sourced from a small farm in neighboring Delhi, NY. The
farm has a small herd of mostly Jersey cows that are pastured in the summer
months and fed hay and dry grasses in the winter months. The wheels of Miranda
are washed in Meadow of Love absinthe made at Delaware Phoenix Distillery which
develops the sticky washed rind and robust flavor. Aged 60-90 days.

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.

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.

Mossend Blue
Bonnieview Farm (raw sheeps’ milk/animal rennet, South Albany, VT)
Cheesemaker Neil Urie has hit the jackpot with Mossend Blue, a sheeps’ milk cheese
whose paste is riddled with spidery blue veins. Crumbly at first bite, but then melts
in your mouth with a lovely balance of savory and sweet that is characteristic of
famous French Perseille style blues. Flavors range from bright aromatic spice, to
earthbound, root-like elements, to thick, dense fudge. Aged 4-5 months.

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
April until November each year.

Nancy’s Camembert
Old Chatham Sheepherding Co. (pasteurized cow and sheeps’
milk/microbial rennet, Old Chatham, NY)
A silky, buttery, bloomy rind sheeps’ milk cheese that can put to shame your favorite
triple creme... Sheeps’ milk is naturally the highest in butterfat, coming in at around
7% (cows and goats are more around the 4-5% range) That means that the paste of

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the cheese is chock full of fatty goodness, melting on the tongue and leaving you
craving another bite! The rind lends a slight mushroomy quality to the cheese,
rounding out the sweet cream flavor with a touch of earthy-ness. Aged for 6 weeks
or more, Nancy’s Camembert is a Saxelby staff favorite!

Narragansett Yogurt
Narragansett Creamery (pasteurized cows' milk/probiotic cultures,
Providence, RI)
Fresh milk, probiotic cultures, and a whole lot of absolutely nothing else are all it
takes to make this beautifully balanced, sweet and tangy yogurt. With a creaminess
somewhere between traditional Greek and Tuscan styles, and a fat cap from the un-
homogenized milk, Narragansett makes for a truly luscious yogurt!

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.

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.

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

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pungent, salty, barnyard goodness. Aged for 2 to 3 months.

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.

Ouray
Sprout Creek Farm (raw cows’ milk/microbial rennet, Poughkeepsie, NY)
One bite and this cheese will leave you exclaiming OO-ray! A one of a kind cheese
with a flavor that is a hybrid of Cheddar and Parmesan with perhaps a little bit of
English Cheshire thrown in the mix to make things interesting. It is bright and tart
with a flaky and somewhat granular texture. Accented with sharp and lactic notes
and rustic mossy undertones which evoke the damp cellars in which it is aged. The
unusual and unique rind gives the cheese more earthy mushroomy flavors and
should definitely be eaten, not cast aside. Aged 3-4 months.

Parmigiano Reggiano
(raw cows’ milk, Emilia-Romagna, Italy)
What?! I thought this was an all-American cheese shop! Well, it is. But even this
American has to admit that no one does Parmesan like the Italians. Wisconsonites
may try, but inevitably fall short. I had to make a concession for this one. It’s your
classic Parmigiano Reggiano, aged for a minimum of 14 months and made from
skimmed cows’ milk from the DOC designated region of production.

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.

Pawlet Reserve
Consider Bardwell Farm (raw cows’ milk/microbial rennet, West Pawlet, VT)
This special reserve is only available at certain times of the year. Consider Bardwell
selects exceptional batches of their Pawlet cheese (ones that show promising flavors
that will be enhanced through aging) and age them for an additional five months,
briging the age profile up to 10 months. The taste of these wheels is deep, sharp and
sublime… think caramellized onions, garlic, and cheesy homemade butter. The
texture is fudgy and dense, and the rind smells of dark chocolate. Aged 10 months
or more.

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

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