Vermonters love their cheese!
We carry a number of delicious options from local delicacies renowned the world over to imported varieties to liven up your culinary endeavors, our selections delight customers. We always have a varied assortment of soft cheeses, semi-soft, hard & blues. Below you will find our everyday offerings, but you may see something new or special each time you visit our shop!
Because of the nature of cheese, our choices vary considerable from season to season. We source only the best options from Vermont, New York, California, France, Italy, Holland, Spain & Switzerland.
Some of our most common cheeses include:
This bloomy rind Camembert-style cheese is an elegantly smooth milky delight composed of organic pasteurized cows milk and aged for three to five weeks. Mt. Alice is named after the peak southeast of the farm in Waitsfield, VT.
Oma balances slightly pungent and sweet flavors. The semi-soft buttery paste is surrounded by an earthy rind which is thin and mild for the style.Washed-rind/Tomme style organic unpasteurized cows milk cheese. Aged at the Cellars at Jasper Hill for 60-90 days,
An approachable and nuanced brie-style cheese. Beneath its thin, bloomy rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. A bright, clean finish with a hint of white mushroom aroma follows the rich flavors of the paste.
A soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. Woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. Pasteurized cow milk, aged 6-13 weeks. These come as a single serving.
A Jasper Hill Farm original, made from whole raw milk, Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.
Pasteurized goat’s milk feta, flavor intensifies as it ages. Brine aged for a minimum of 6 months, salty, tangy flavor. 1st Place Award ~ 2018 American Cheese Society for Goat’s milk Feta.
Spanish style Goat’s milk cheese soaked multiple times in red wine. Perfect addition to any cheese platter!
Cabot makes this particular recipe especially for the Cellars at Jasper Hill as their only single-source cheese. Batches are released for sale based not on age, but when the perfect balance of flavor is achieved – bright and brothy savory notes with a salt-caramel finish and crystalline texture that becomes creamy on the palate. 24 month age.
French Alpine-style cheese made using fresh raw milk from Jersey cows. It has a natural washed rind, is semi-firm in texture, and aged for a minimum of nine months.
An outstanding Vermont artisan raclette-style cheese made with raw Jersey cow milk, aged approximately three months. It offers a unique creamy texture balanced by nutty, grassy undertones. It matures into a versatile semi-soft cheese ideally suited to melting, but it exhibits a subtle yet complex flavor profile that allows it to stand alone on any cheese plate.
This raw cow milk cheese is aged for sixty days, infused with real truffle morsels from Italy and light touches of white truffle oil. The result is a mellow and approachable cheese that is at once earthy, straightforward, sexy and smooth. Single serving 8oz.
Bright and creamy, minerally rind and sqauarish in shape. The divet in the top is from where Michael ties the cheese cloth to make the form. Aged 3-4 months.
Raw milk Havarti, aged for three months in their caves. It features a full body flavor with buttery notes.
A versatile cheddar with a supple texture and delicate flavors of fresh cream and buttered toast. It is perfect for breakfast with preserves or melted as part of your favorite dish.
This cheese incorporates sundried tomatoes, garlic, and onions giving it a spicy flavor that lingers on the palette.
Made right here in Stowe, Sterling is a typical French Valençay style cheese. Its truncated pyramid shape is dusted with ash to encourage a beautiful gray bloomy rind. Ripened for 2-3 weeks, Sterling has a dense, rich paste with a hint of ashy sweetness.
Named after one of Marjorie and Marian’s most memorable cows, they wanted this cheese to be a representation of their milk. It’s square washed-rind cheese with the perfect pudge and a touch of funk.
Sheep’s milk , soft ripened, bloomy rind. This cheese is unique in flavor and texture, the inside is a contrast between its runny, sweet exterior and the lemony chevre-like interior, coated in a velvety white rind.
Available seasonally (throughout the summer)
A semisoft, washed-rind, smear-ripened Italian cheese. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.
This decadent French triple-cream cheese is the marriage of full-fat cow’s milk to fresh cream results in an incredibly rich, full-flavored soft cheese that melts in the mouth.
Known as the “King of English Cheeses”, Stilton is a creamy pungent blue cheese, which has had Penicillium roqueforti added to generate a characteristic smell and taste.
Made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets.
Made in the Netherlands with milk from Holstein Friesian cows, it is aged for two years. Because this cheese is made year-round, the flavor, as a result of the varying milk, will change slightly with the seasons. Typically, the paste is a deep amber color with well-distributed protein crystals.
A hard, dry cheese made from skimmed or partially skimmed cow’s milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Aged at least two years.
This masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You’ll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops and the flavor intensifies.
Fromager D’Affinois is an ivory double cream cheese with a smooth, runny texture, and a firmer core. This almost creates a double texture within the same cheese, making for a unique texture. The outer rind is edible and even enhances the full experience of the flavor. Every bite is mild with soft notes of mushroom and a touch of saltiness.
We are fortunate to live in Vermont, which is home to some amazing cheese. We partner with a number of Vermont cheese makers to bring our customers award winning and artisan options.
Boston Post Dairy
M. Mansfield Creamery
Spring Brook Farm
Willow Hill Farm