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.
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
An Alpine style wheel which is the perfect cheese expression of the farm’s mountainous terrain.
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
A craveable 1-year old gouda with incredible texture
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.
The ideal hard and crumbly cheese that is incredibly balanced and wildly delicious. The paste is crumbly and pleasantly granular with bright acidity and mineral driven with tropical fruit notes, honey, and sourdough bread.
These perfect little buttons of aged goat’s milk are just the right addition to any dish needing a salty and tangy punch- or just for delicious snacking.The little 3-4 oz wheels take on an easy-to-crack texture and taste like toasted nuts and dried grass.
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