Cheese

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

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

The delicate white rind is fluffy and thick giving way to a bright white paste that is mushroomy, savory, delicate, and buttery.

Considering the milk...

• pasteurized cow’s milk aged 1 month

What’s the Type?

• bloomy

Where in the world?

• Chapel's Creamery in Easton, Maryland

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 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

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

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

Super tangy and full flavored. This butter packs a punch. Use it slathered on bread or in cooking with meats for a full flavored addition.

Considering the milk...

• pasteurized cow’s milk butter, salted

What’s the Type?

• fresh, butter

Where in the world?

• Ploughgate Creamery 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