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.
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.
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.
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.
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.
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 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.
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.
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