Cheese

Get excited about a fun way to experiment with new cheeses. Owner, Megan, will surprise you with cheeses that are super delicious right now. Each box is different and unique but always delicious and contains a variety of different styles and types of cheeses based on what is seasonally delicious right now.

Everything you need for a cheese party of up to 6 people. A gift box includes:

.5 lbs of 3 different seasonal cheeses

full description cards of each cheese

Your choice of Effies Biscuits

3 oz jar of Sidehill Farm Jam

2 oz Jar of Stormy Acres Wildflower Honey

Meat Crafters Salami

Covid-19 has left the American cheese industry extremely vulnerable. Many small farms and specialty artisans across the country are hurting right now. Let’s work together to keep them open. Each purchase of a Victory Cheese box is a 10% donation to World Central Kitchen and gets you:

.33 lbs of 5 different American artisan cheeses

full description cards of each cheese

1.5 oz jar of Sidehill Farm Jam

1.5 oz jar of Stormy Acres Wildflower Honey

a large Meat Crafters Salami

a specialty chocolate bar from Videri Chocolate Factory

The most ideal expression of American cheddar cheese, this cheddar will win over crowds for sure. It is full flavored with a creamy and warm palate finishing so sweet and grassy.

Considering the milk...

• raw cow’s milk aged 15 months

What’s the Type?

• cheddar

Where in the world?

• Bobolink Farm in Milford, New Jersey

A gorgeous 1 lb semi-hard wheel covered in beautiful flowers and herbs- the perfect Summer cheese- even if it’s not quite Summer. The paste is mild and buttery flavor while the herbs and flowers on the outside makes for an incredibly aromatic palate reminiscent of walking through a grassy field of flowers and lavender

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a semi-hard flowered rind aged 7 – 8 months

Where in the world?

•       Capriole Dairy in Greenville, Indiana

Spread it on a bread, cover it with salted tomatoes, enjoy it with berries, smear it on a bagel- no joke put this on everything!

Considering the milk...

• pasteurized cow’s milk with no age

What’s the Type?

• fresh

Where in the world?

• Chapel’s Country Creamery in Easton, Maryland

The perfect expression of terroir- this collaboration between Anne Saxelby in NYC and Jasper Hill Farm in VT won First Runner Up for Best of Show by the American Cheese Society in 2018. The wheels are brine washed for six months then coated in hay from Jasper Hill’s one of a kind cropping center. The cheese is an exploration into the impact of the cow’s diet o n the finished cheese. It is firm, nutty, and complex with flavors of caramel, chestnut honey, earth, toasted bread, and tropical fruit.

Considering the milk...

• raw cow’s milk aged 11 months

What’s the Type?

• hay coated hard cheese

Where in the world?

• Saxelby Cheese in Brooklyn, New York and Jasper Hill Farm in Greensboro, Vermont

Beautiful hand ladled loaves have incredible longevity-changing from bright and young to robust, savory, and creamy over their 2 month post ageing lives. The fluffy and lactic paste is surprisingly mushroomy and savory with bright acid and a clean finish

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a bloomy ashed rind aged 7-10 days

Where in the world?

•       Capriole Dairy in Greenville, Indiana

These 2 pound wheels are bright and lactic. Their size makes perfect for eating out of hand or for baking with fruits and nuts for large parties. Either way, it is creamy and gooey with notes of lemon, mushroom, and onion, and grassy palate and a bright lactic finish.

Considering the milk...

• pasteurized cow’s milk aged 60 days

What’s the Type?

• bloomy rind

Where in the world?

• Calkins Creamery in Honesdale, Pennsylvania

This yellow was dipped cheese is the perfect grilled cheese cheese (can we say cheese 1 more time in a sentence?). Melty and delicious with a bright, sweet, nutty, and tangy finish.

Considering the milk...

• raw cow’s milk aged 60 days

What’s the Type?

• semi-hard

Where in the world?

• Calkins Creamery in Honesdale, Pennsylvania

A classic cheddar- the cheddaring process lends a great milled texture perfect for cooking or snacking. It is bright and smooth with a lovely nutty finish.

Considering the milk...

• raw cow’s milk aged 3 months

What’s the Type?

• cheddar

Where in the world?

• Chapel's Creamery in Easton, Maryland

These beautiful 8 pound square tomme-style wheels are one of Meadow Creek Dairy’s 3 produced cheeses and were the Dairy’s first cheese ever produced. Creamy and velvety, Appalachian is so easy to love. The notes of cream, lemon, butter, and mushroom are all perfectly balanced with a long and vibrant finish.

 

Considering the milk..

• raw cow’s milk aged 90+ days

What’s the Type?

• a semi-hard with a pliable paste

Where in the world?

• Meadow Creek Dairy in Galax, Virginia

Celebrate and savor the winers of this year's American Cheese Society Judging Competition. Owner, Megan, will surprise you with a variety of cheeses that were winners this year. Each box is different and unique but always delicious.

a $55 box includes at least 1.25 lbs of cheese

a $75 box includes at least 2 lbs of cheese

a $150 box includes at least 4 lbs of cheese

 

So easy to love- this cheese is super creamy with a long and sweet finish. It is smooth and bright with a long finish reminiscent of cave- musty, sweet, and grassy

Considering the milk...

• raw cow’s milk aged 4 months

What’s the Type?

• semi-hard

Where in the world?

• Calkins Creamery in Honesdale, Pennsylvania

Owned by Tammy and Ron Lubsen who immigrated from the Netherlands in 1980, Forx Farm buys its high-quality milk from Southern Oaks Jersey Farm & Creamery just 30 minutes away. This 1 year old gouda has tropical fruit flavors with notes of toasted nuts and sweet cream.

Considering the milk...

• raw cow’s milk aged 12 months

What’s the Type?

• gouda

Where in the world?

• Forx Farm in Anderson, South Carolina

Imagine a cheese with the pleasant qualities of cheddar but with a funky finish- you've got Amber 16. Washed in Amber Sun Ale from 16 Mile Brewing Company in Delaware. The bright orange rind has a very slight bloom while the paste is a slightly funky and bitter with a long and sweet finish.

Considering the milk...

• raw cow’s milk aged 3 months

What’s the Type?

• washed rind cheddar

Where in the world?

• Chapel's Creamery in Easton, Maryland.

An ode to the south- these wheels are wrapped in Chattanooga Whiskey soaked local fig leaves. It is complex and nuanced with a fun balance of salty-sweet-savory. Notes of sassafras, bacon, dark chocolate, and tropical fruit

Considering the milk...

• raw cow’s milk aged 14 months

What’s the Type?

• leaf-wrapped blue

Where in the world?

• Sequatchie Cove Creamery in Sequatchie, Tennessee

Mixed with oil and herbs or completely plain, this chèvre is the perfect clean and tangy. It is clean and tangy with a soft and crumbly texture.

Considering the milk...

• pasteurized goat's milk with no age

What’s the Type?

• fresh

Where in the world?

• FireFly Farms in Accident, Maryland

This luxurious ashed rind wheel is like full fat yogurt, butter-poached mushrooms, and almonds. It ages beautifully- changign from being firm and a bit chalky to delicious and oozing.

Considering the milk...

• pasteurized cow’s milk aged 2-9 weeks

What’s the Type?

• ashed rind

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

These 4-5 pound wheels are made in the traditional Manchego basket molds and have a beautifully textured oily rind. It is the perfect cheese for snacking with cured meats and wine- crumbly, salty, and delicious. It is incredibly full bodied with all the flavors of sheep’s milk- salty, meaty, and herbaceous

Considering the milk...

• raw sheep’s milk aged 5 months or more

What’s the Type?

• hard

Where in the world?

• Valley Shepherd Creamery in Long Valley, New Jersey

This wonderfully delicate and creamy semi-hard goat's milk cheese is made using traditional cheesemaking techniques with modern equipment. With a long floral and granular finish, Verigoat is a perfectly delicious cheese- great for snacking, cheese boards, or cooking.

Considering the milk...

• raw goat's milk aged 3 months

What’s the Type?

• semi-hard

Where in the world?

• Valley Shepherd Creamery in Long Valley, New Jersey

These beautiful 14 lb Alpine-style wheels are one of Meadow Creek Dairy’s 3 produced cheeses. It is smooth and supple cheese with a paste that dissolves on the tongue- buttery rich with notes of roasted nuts and finishing with a rich, beefy, and caramel flavors

Considering the milk..

• raw cow’s milk aged at least 6 months

What’s the Type?

• a hard cheese with a smooth and supple paste

Where in the world?

• Meadow Creek Dairy in Galax, Virginia

Milky and creamy on the palate with bight spicy kicks, this triple creme is perfectly spicy and balanced

Considering the milk...

• pasteurized cow's milk 

What’s the Type?

• bloomy triple creme

Where in the world?

• Tulip Tree Creamery in Indianapolis, Indiana

This 2019 ACS best in class hard goat's milk cheese is beautifully nutty with a long caramel and salty finish

Considering the milk...

• raw goat's milk aged 10 months

What’s the Type?

• hard cheese

Where in the world?

• Lively Run Goat Dairy in Interlaken, New York

A truly decadent triple creme that is complex and interesting.

Considering the milk…

• pasteurized cow & sheep’s milk

What’s the type?

• bloomy triple

Where in the world?

• Old Chatham Creamery in Groton, New York

How does it taste?

• super creamy and decadent with a rich palate with a very pretty and floral paste

Stunning 1/3 lb wheels of fresh goaty deliciousness that are the definition of eating first with our eyes. Feast away on the delicate, tart, and lactic with its fine and airy texture and flavors of fresh grass, herbs, and flowers. The rind is covered in fresh flower petals, herbs, and fennel pollen.

 

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a semi-hard flowered rind with no age

Where in the world?

•       Capriole Dairy in Greenville, Indiana

This big, beefy, beer-laden washed rind has been washed regularly with beer during aging resulting in a flavors of cured meat, fresh cream, and a long lush finish

Considering the milk...

• pasteurized cow’s milk aged at least 60 days

What’s the Type?

• washed

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

Though there was never a major battle in Greensboro during the Revolutionary War, the Bayley Hazen road was a very important part of Greensboro history- bringing the area’s first settlers and continuing to be used today. Named for the road built by George Washington’s troops with the attempt of a Canadian invasion, this Jasper Hill Farm original is way too delicious. It is creamy, chocolaty, and salty, this blue has the perfect balance of luscious fat and bright acid.

 

Considering the milk…

• raw cow’s milk

What’s the type?

• blue cheese aged 3-5 months

Where in the world?

• Jasper Hill Farm in Greensboro, Vermont

Tom & Nancy Clark were game changers in the American sheep’s milk cheese industry blazing the trail for so many other awesome farms and starting the trend of amazing sheep’s milk cheeses in the United States

Considering the milk…

• pasteurized goat’s milk

What’s the type?

• bloomy

Where in the world?

• Old Chatham Creamery in Groton, New York

How does it taste?

• incredibly bright and acidic- so much so that you can’t help but smile. the paste is tangy and fruity with notes of apricots and grass

These nearly 40 pound wheels are bound in cloth and do their aging in the caves at Jasper Hill Farm. of the 6 caves located at Jasper Hill Far, one entire cave is committed exclusively to the aging of this special cheddar and helps to fund the rest of the gaining facility on the farm. The wheels are grassy and herbaceous with a long a bright finish.

Considering the milk...

• pasteurized cow’s milk aged 12 months

What’s the Type?

• clothbound cheddar

Where in the world?

• Jasper Hill Farm in Greensboro, Vermont

This perfectly balanced sweet and savory hard cheese has a beautifully granular yet firm texture and flavors of roasted almonds and thyme with a long and subtly sweet and herbaceous finish.

Considering the milk...

• pasteurized cow’s milk aged 6 months

What’s the Type?

• hard

Where in the world?

• Chapel’s Country Creamery in Easton, Maryland

Gorgeous balls of ashed rind goat's milk ideal for aging. Beneath her wrinkly exterior lies a complexity not often found in such a young cheese.  When young, its thin skin is white and slightly wrinkled.  Closer to 5 weeks old its dryer and crumbling, becoming more wrinkled, allowing the ash to shine through. Notes of lemon, allspice, and a distinct goat tang show through with a milk flavor and light, firm texture

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a bloomy ashed rind aged at least 10 days

Where in the world?

•       Capriole Dairy in Greenville, Indiana

The owners, Emily Bryant and Jay Montgomery believe that yummy cheese comes from happy cows and are committed to making sure their herd of 180 Holstein cows are healthy and happy while they graze on over 50 acres (of the farm’s 330). Barn Red Ched is super sweet and creamy with a floral and fruity finish and a texture that is sticky and mouth coating.

 

Considering the milk...

• raw cow’s milk aged 3 months

What’s the Type?

• waxed rind cheddar aged 3 months

Where in the world?

• Calkins Creamery in Honesdale, Pennsylvania

These adorable wheels of blue are aged then packed with a generous pour of Eden Cider’s ice cider. The wheels absorb the cider during their last bit of aging and truly take on the incredible mouthfeel and flavors of the ice cider. This cheese is wonderfully creamy and rich with a paste that is sweet, decadent, and tastes exactly like super sweet apples.

 

Considering the milk…

• raw cow’s milk soaked in ice cider

What’s the type?

• wine soaked blue cheese

Where in the world?

• Jasper Hill Farm in Greensboro, VT and Eden Specialty Ciders in Newport, VT

The namesake cheese of redhead number 4, this cheese embodies all that Maggie is too- sharp, fruity, and a little salty with age.

 

Considering the milk…

• pasteurized cow’s milk aged for 4+ months

What’s the type?

• cheddar

Where in the world?

• Redhead Creamery in Brooten, Minnesota

How does it taste?

• Beautifully sweet like ripe strawberries with a crumbly and crunchy texture and a stellar salty finish

These sweet little wheels are so beautiful- creamy and tangy with a cheesecake like texture and amazingly floral and pretty.

 

Considering the milk…

• pasteurized cow’s milk aged 30 days

What’s the type?

• semi-hard aged with chamomile flowers

Where in the world?

• Valley Milkhouse in Oley, Pennsylvania

Serve with fruit and honey, roasted nuts, avocado and everything crumble, or straight with a spoon- every way you eat this, it is simply perfect with just the right amount of salt and moisture.

 

Considering the milk...

• pasteurized cow’s milk

What’s the Type?

• fresh, ricotta

Where in the world?

• Maplebrook Farm in North Bennington, Vermont

Named for the plateau surrounding the farm, this wheel is fruity and tangy with an aroma of dried leaves finishing with a fruity tang like cultured buttermilk and sweet hay.

 

Considering the milk...

• raw cow’s milk aged 4 months

What’s the Type?

• semi-hard

Where in the world?

• Sequatchie Cove Creamery in Sequatchie, Tennessee

Campo brings along with it a delicious reminder of Italy!  Named not only for its Italian translation of “field”, but also for the sensory image of a campfire gathering that it conjures up. It takes on hints of toasted walnut and brown butter, while a flavor of beautiful cured meat surfaces. 

 

Considering the milk…

• pasteurized cow’s milk aged 2 months (or more)

What’s the type?

• smoked washed rind

Where in the world?

• Boxcarr Handmade Cheese in Cedar Grove, North Carolina

Nestled in the heart of the Oley Valley in Southeastern PA is this gem of a cheesemaking facility. Working directly with Kerith Brook Farm to source incredible organic grass dairy, Stefanie Angstadt fell in love with the area and brought her love and experience in cheesemaking with her to the opening of the facility. This gorgeous wheel is super fruity and grassy with a long and tingly finish.

 

Considering the milk…

• pasteurized cow’s milk aged 4 months

What’s the type?

• hard

Where in the world?

• Valley Milkhouse in Oley, Pennsylvania

• During the make, curds are cut very small and then heated to remove additional moisture before being molded at 50 lb wheels and pressed for over a day. During aging, they are regularly rubbed with olive oil to reduce mold growth and seal in moisture. The cheese has a granular and crystalline paste is nutty, smoky, fruity, and sweet with notes of waxy white flowers and balanced salt

 

Considering the milk…

• raw sheep’s milk aged for at least 5 months on Ash wood slabs

What’s the type?

• cave-aged hard cheese

Where in the world?

• Valley Shepherd Creamery in Long Valley, New Jersey

Made traditionally, mozzarella is pulled and then filled with mozzarella and cream. Each ½ pound container has 2 insanely delicious balls of burrata.

 

Considering the milk...

• pasteurized cow’s milk

What’s the Type?

• fresh, burrata

Where in the world?

• Maplebrook Farm in North Bennington, Vermont

Named for the philanthropic dairy farmer who built the Greensboro library in 1900 and the grandson of one of the original settlers of the town. Alpha Tolman is a made using “Sax Rennet”, a very traditional rennet made using cultures from previous makes and from the calf vells. These wheels are very buttery and nutty with notes of caramelized onion, fruit, and butter

 

Considering the milk…

• raw cow’s milk

What’s the type?

• semi-hard aged 8-12 months

Where in the world?

• Jasper Hill Farm in Greensboro, Vermont

This cave-aged cheese is delicious on sandwiches, for snacks, and also on melts!  The old fashioned creamery is located on 120 beautiful crease in Morris County, New Jersey, less than one hour from New York City. It is creamy and tangy, with an unforgettable finish.

 

Considering the milk...

• raw cow's milk aged 3 months

What’s the Type?

• semi-hard

Where in the world?

• Valley Shepherd Creamery in Long Valley, New Jersey

These wheels are stunningly beautiful showcasing the color difference between the bright white paste and the dark ask rind. The beautiful cream line under the ashed rind gives way to a paste that is robust, unctuous, and earthy

 

Considering the milk…

• pasteurized cow’s milk aged 30 days

What’s the type?

• ashed

Where in the world?

• Valley Milkhouse in Oley, Pennsylvania

With a nutty and caramel flavored paste, the cheese tastes like brown butter, grass, and wet clay.

 

Considering the milk…

• pasteurized sheep milk aged 3 months

What’s the type?

• semi-hard 

Where in the world?

• Green Dirt Farm in Westin, Missouri 

In addition to being a true game changer for the sheep’s milk industry in the United States, Old Chatham Creamery practices fantastic sustainability on the farm managing soil health and utilizing all farm by-products.

 

Considering the milk…

•        pasteurized sheep’s milk

What’s the type?

•        blue

Where in the world?

•        Old Chatham Creamery in Groton, New York

How does it taste?

•        sweet and bright with notes of butterscotch, sweet, cream, and butter and a decidedly floral finish