JASPER HILL BAYLEY HAZEN BLUE aged 75 days
firm blue, raw ayrshire cow
penicilium roquefort! is used, but the usual peppery spice character associated with blue cheese takes a backseat to sweet, nutty, and grassy flavors in the milk. the breakdown of fats and proteins during ripening often show a distinct licorice flavor in the creamy and friable paste.
CLOTHBOUND CHEDDAR aged 60-90 days
cabot creamery, Vermont
firm, cows milk
the interior has gradually lost moisture through its breathable, natural rind resulting in robust, creamy texture and intensified aromas. flecks of protein clusters provide a crystalline crunch. the flaxen paste is bright and savory; rich broth and toasted nuts with traces of earth and grass. a signature salt-caramel finish.
MEADOW CREEK DAIRY APPALACHIAN aged 60 days
semi-firm, raw cow
a lightly cooked, pressed-curd cheese, aged for at least sixty days in our cellars, appalachian is a bright, lactic cheese with buttery overtones and a mushroom earthiness that recalls the intensity of the cellars. its lemon notes shade to toasted as the cheese.
CHERRY GLEN NAGED aged 2-4 weeks
soft, goats milk
more tangy and flavorful than most brie but ripens to a similar creamy internal consistency. the milk that goes into making our fine cheeses comes from our many alpine, la mancha, saanen, and toggenburg dairy goats.
CYPRESS GROVE MIDNIGHT MOON aged 6 months
semi-firm, goats milk
aged six months or more, this blushing ivory colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. nutty and brown buttery up front with a long caramel finish.
for a great pairing with your cheeses, try eden ice cider made from heirloom northern spy apples.
7 each/selection of 3 cheeses 18