Vermont Cheese

vonTrapp – Mountain Alice

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.

Shelburne Farms – 2 Year Cheddar

Aged for a minimum of 2 years, this cheese has the classic Vermont cheddar cheese profile…acid forward sharpness, some minerality, and sweetness on the back end.

Jasper Hill – Bayley Hazen Blue

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.

Boston Post Dairy – Feta

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.

Plymouth – Truffle Cheddar

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.

Cabot – Clothbound Cheddar

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.

Springbrook Farm – Reading Raclette

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.

Imported Cheese

Ciresa – Tellegio

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.

Delice de Bourgogne

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.

English Stilton

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.

Manchego

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.

L’Amuse Gouda

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.

Parmagiano Reggiano

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.

Cypress Grove – Humboldt Fog

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.