Cheese and Charcuterie, Etc. Menu

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Cheese Menu

Cow’s Milk

Alpha Tolman (Jasper Hill)

The traditional Alpine method of washing and pressing the curds gives this Vermont cheese a dense and chewy texture. Firm and smooth with a slightly chalky paste. The brine-washed rind adds a funky complexity to the fruity and nutty aroma. Very flavorful - buttery, caramel notes, and nutty with a bit of a tang.

Nice for nibbling, perfect in a fondue or melted over baby potatoes.  Use this in a grilled cheese with onion jam for some big flavor. This would be wonderful with a fruity red or a robust ale.

Raw milk from Ayrshire cows. (United States, VT)

$15 per half-pound
Ascutney Mountain (Cobb Hill)

This Alpine-style, natural rind award winner was developed from a Swiss Appenzeller recipe.  A hard cheese with tiny eyes throughout the paste. Chewy and dense, with mild and complex flavors: sweet cream and hazelnuts, grass, tropical fruit, developing hints of butterscotch with age.

Some liken this to a three-way cross of Gruyère, Cheddar, and Gouda.

Cobb Hill is an Intentional Community in Vermont devoted to sustainable agriculture.

This would  pair well with a bold red wine or a brown ale.

Raw milk from Jersey cows. Vegetable rennet. (United States, VT)

$15 per half-pound
Bayley Hazen Blue (Jasper Hill)

This blue is complex with the typical blue tang, notes of pepper, tobacco, and roasted nuts. Firm, dense, and slightly crumbly, yet buttery in the mouth. 

A Vermont rendition of a classic English blue, winner of multiple international awards, including one of the world’s best 62 cheeses!

This is beautiful with a fragrant dessert wine and candied pecans; in a spinach salad with bacon, walnuts, and dried cherries; or melted on a burger.

Raw milk from Ayrshire cows. (United States, VT)

$16 per half-pound
Brie de Nangis (St. Remy)

The quintessential soft-ripened bloomy rind cheese from Brie, a region just southwest of Paris. The town of Nangis produces a mild, buttery Brie, deliciously creamy with a chalky texture when young, becoming soft and oozy with age.

Pasteurized cow's milk (France)

$14.50 per half-pound 
Burrata (Maplebrook) Out of Stock

(United States, VT)

$12.95 each
Camembert di Bufala (La Casera)

Cut into this wheel’s unassuming bloomy rind and white velvet will ooze out. It is milky with a delicate sweetness, rich and mouth-filling.

Accompany with crusty loaf and a bottle of wine, maybe a good friend or two. 

Pasteurized milk from water buffalo (Italy)

$16.95 each
Challerhocker (Käserei Tufertschwil) (say “holler hocker”)

This fabulous cheese is like no other Swiss. The rind is brine-washed many times as it ages for a minimum on 12 months (the name translates to “sitting in the cellar”), developing deep flavor and a luxuriously silky, semi-hard texture. You may detect roasted peanuts, sautéed leeks, butterscotch, sweet cream and caramel. The aroma is complex, sweet and nutty. Should be on your must-try list!

This would pair wonderfully with a nutty Madeira or Sherry. It would be indulgent and wonderful in a gratin, mac and cheese, or fondue.

Thermalized cow’s milk. (Switzerland)

$17.50 per half-pound
Clothbound Cheddar (Jasper Hill)

Made by Cabot and aged by Jasper Hill, a special cheddar. Hard with a crumbly and flaky texture. Savory and sweet, nutty and tangy. Delicious and complex, should be eaten with due attention!

Apple pie, apple butter, sparkling- or hard cider - all pair beautifully with this cheddar. Super on a cheese board, or as a snack with fruit. Classic for a ploughman’s lunch. Try this with a full-bodied red or your favorite beer.

Made from pasteurized cow’s milk. Vegetable rennet. (United States, VT)

$15 per half-pound
Coastal Cheddar (Ford Farm)

A rugged, mature English Cheddar, aged on the Jurassic Coast for up to 15 months, giving it the characteristic “crunch” of calcium lactate crystals. Firm texture, sometimes crumbly, with a sharp tang and buttery taste.

Very versatile and pairable, but nibbling while sipping a cider is especially nice. Great for melting in anything that calls for cheese. 

Pastuerized cow’s milk (DorsetEngland)

$8 per half-pound
Comté (Marcel Petite)

The French sister of the Swiss Gruyère, this ancient cheese gets it traditional characteristics from cows which graze on grass and hay from the mountain meadows. The washed rind, semi-hard cheese is smooth and supple in the mouth with complex flavors of hazelnut and browned-butter. 

Raw milk of Montbeliarde cows (Jura, France)

$17 per half-pound
Cossanella (Alta Langa)

This striking bloomy rind round, washed with annatto to produce it’s orange hue, has an even more gorgeous interior. Incredibly creamy and decadent: oozing with fresh milky with a touch of lemony brightness, and a hint of button mushroom near the rind.

(Piedmont region, Italy)

$13.95 each
Cubotto Mediterraneo (La Casera)

This rosemary encrusted beauty is aromatic with an intense flavor. Semi-hard with a somewhat crumbly texture. 

Pasteurized cow's milk (Verbena, Italy)

$14.50 per half-pound
Delice de Bourgogne, Mini (Lincet)

This lovely triple cream has an almost invisible bloomy rind, lending just a bit of mushroominess to the buttery, milky aroma. Decadent richness marries dreamy lightness in this perennial favorite.

Pasteurized cow's milk (Burgundy, France)

$16.95 each (7 oz)
Drunk Alice (Von Trapp)

(United States, VT)

$18 per half-pound
Classic Gouda 18m (Beemster)

Robust flavors and hard texture with some crystallization develop over 18 months of aging. Nutty, savory, and sharp on the palate, butterscotch and sweet on the finish.

A wonderful sharp addition to a cheese board; great for adding sharpness to a grilled cheese, mac and cheese, or grated over a gratin. 

 Pasteurized cow’s milk. (The Netherlands)

$11 per half-pound
Gruyere Reserve

A Swiss classic. Firm and dense, sweet, nutty, with a little saltiness. Becomes earthy and complex with age, with a little flakiness.

Great for snacking, classic in fondue and quiche or on gratins.

Milk from Fribourgois cows. (Switzerland)

$13 per half-pound
Harbison (Jasper Hill)

This decadent soft-ripened bloomy rind round is wrapped with a strip of spruce cambium (inner bark) which imbues a woodsy fragrance. Notes of white mushroom and sweet cream. Sliceable when young, but arguably at its best with maturity: grab a couple hedonistic friends and a baguette, slice the top off, and scoop out the oozy goodness. Sip something fruity and/or effervescent, or a sour beer.

Pasteurized cow's milk (United States, VT)

$19.95 each (9 oz)
Lincolnshire Poacher (Neal's Yard) 

(England)

$17.50 per half-pound
Maggie's Round (Cricket Creek)

(United States, MA)

$16 per half-pound
Parmigiano Reggiano 

(Italy)

$12.50 per half-pound
Pawlet (Consider Bardwell)

Made like an Italian-style toma, this has a semi-hard texture reminiscent of cheddar. It is mildly sweet and buttery, creamy and nutty on the palette. Mushroomy with a little barnyard, bright grassy and herbal notes that hint at the Vermont terroir.

Raw milk from Jersey cows. Vegetable rennet. (United States, VT)

$16 per half-pound
Smokey Blue (Rogue Creamery)

(United States, OR)

$16 per half-pound
St. Stephen (Four Fat Fowl)

A beautiful triple cream that bursts with buttery and milky flavors. The soft bloomy rind adds an earthy, nutty tone to the smooth, silky interior.

Whether on toast for breakfast, on a cheese board, or with honey and fruit for dessert, this is always well loved. Something bubbly would make a classic pairing, or try it with a light and fruity red.

Milk and cream from Jersey cows. (United States, NY)

$16.50 per half-pound
Stilton (Colston Bassett)

A classic English blue. Developed in 1720 by Elizabeth Scarbrow and sought-after ever since. Exceptionally buttery in texture with a clean flavor and the expected blue "tang." 

Cow's milk (England)

$19.50 per half-pound
Taleggio (La Casera)

Named after the valley where the cows graze, this ancient Italian cheese (enjoyed by Pliny the Elder!) from the Val Taleggio is sweet and creamy, fruity and meaty, with the classic pungency from the “smear ripened” sea-washed rind. Mild and creamy when young, becoming tangier with maturity. Sticky and semi-soft, a great melter.

We love this melted over polenta and topped with wild mushrooms.

Pasteurized cow's milk (Lombardy region, Italy)

$8 per half-pound
Tartufotto (La Casera)

This is a Taleggio with flecks of black truffle throughout the paste. A sophisticated balance of rich intensity and milky mildness will make this a memorable addition to a cheese board.

Pasteurized cow's milk (Verbania, Italy)

$18 per half-pound
Willoughby (Jasper Hill) (out of stock)

(United States, VT)

$16.95 each
Young Farmdal Gouda ('T Groendal)

A classic young gouda, aged just 6-8 weeks, this all about the rich and creamy mouthfeel -  yet this well-made Belgian cheese does not lack great flavor. A semi-firm, mild paste with notes of caramel, sweet cream, with a slightly tangy finish.

Very versatile, its great for nibbling, on a cheese board, or melted into your favorite recipes. 

Cow’s milk. Vegetable rennet. (West Flanders, Belgium)

$11 per half-pound

 Sheep's Milk

Idiazabal, smoked

(Spain)

$10 per half-pound
Manchego, 6 month

(Spain)

$10 per half-pound
Manchego, 18 month

(Spain)

$11 per half-pound
Ossau Iraty (Onetik)

(France)

$12 per half pound
Roquefort

(France)

$13.50 per half-pound

 Goat's Milk

Goat Gouda (Brabander)

(Belgium)

$15.50 per half-pound
Chèvre (Nettle Meadow)

(United States, NY)

$7.95 each
Chèvre, Cranberry (Seal Cove)

A lovely little chèvre from Maine, dressed with cranberries. Perfectly New England. Comes in a container suitable for unmolding.

 Goat's milk (United States, ME)

$8.45 each (5 oz)
Chèvre, Pumpkin Spice (Nettle Meadow)

(United States, NY)

$8.45 each
Finger Lakes Gold (Lively Run)

(United States, VT)

$16.50 per half-pound
Roue Ardoisée (Beillevaire)

With it's ash coating and donut shape, this name of this chèvre means “slate-colored wheel”.  A pure, clean goat flavor and molten texture.

Goat's milk (France)

$19.95 each

 Mixed Milk

Cremont (Vermont Creamery)

(United States, VT)

$12.95 each
Fior di Langa (Alta Langa)

Pudgy and plump, subtle and delectable. Fresh milk and grass, earthy when young; developing nuttiness with age. The bloomy rind tends to redden with maturity.

Have fun pairing this Piedmontese cheese with a wine from the same region - Langhe, Erbaluce, Ruchè, or Dolcetto. 

Pasteurized cow’s, sheep’s, and goat’s milks. (Piedmont, Italy)

$16 per half-pound 
Fromage Frais, Apple Cider (Nettle Meadow)

(United States, NY)

$8.45 each
Gjetost

(Norway)

$8 per half pound
Kunik (Nettle Meadow)

(United States, NY)

$20 per half-pound
Kunik, Truffle (Nettle Meadow)

(United States, VT)

$23 per half-pound
Nerina Misto Capra (La Casera) (out of stock)

Pasteurized sheep's and goat's milk (Italy)

$13.95 each
Truf 3 Latti (Alta Langa)

The gorgeous flavor of truffles in a creamy paste of three milks make for a rich yet balanced treat. 

Pasteurized cow’s, sheep’s, and goat’s milks. (Piedmont, Italy)

$18 per half-pound