All your favorites. Locally and internationally-sourced staples and specialties with a large variety of sheep and goat-milk options as well as conventional cow.
Our cheesemonger has chosen three perfect cheeses for us, this late fall/early winter season.
Ledyard (Sheep, Pasteurized, Trad. Rennet, New York) - An oozy, soft-ripened, leaf-wrapped ewe’s milk cheese, aged 4-6 weeks. The leaves are local (Cazenovia, New York) grape leaves, soaked in a Syracuse wheat beer called Deep Purple - beer infused with Concord grapes. (Pictured)
Reading Raclette (Cow, Raw, Trad. Rennet, Vermont) - Made in copper vats and with traditional methods, the semi-soft cow’s milk cheese has a creamy, nutty flavor unfused with the flavor of the Vermont pastures and the rich milk of their small herd of Jersey cows. All profits of this cheese support Farm for City Kids; which teaches city children about hands-on farming and cheesemaking. Very cool!
Landaff (Cow, Raw, Trad. Rennet, Vermont) - This buttery Caerphilly-inspired cow’s milk cheese “takes your taste buds on a journey through brackish wetlands, and rolling moors within the safety of its mushroom marshmallow paste.” Worker Favorite!
Cellars at Jasper Hill, Harbison
Keep it all for yourself. Oh, all right. Share, if you must.
Harbison is a pasteurized cow, bloomy-rind, bark-wrapped cheese – a cheese that you scoop out with your most favorite large ice cream spoon, but not so gooey that it falls apart. This is a cheese that stands out among cheeses, with a bold, woodsy flavor.
Harbison even has a short movie.
Avalanche Cheese Company, Lamborn Bloomer
From Colorado, a relatively new cheese! Lamborn Bloomer is soft-ripened over just a month – Robiola-style. Only, this isn’t cow’s milk! It’s a gooey, buttery, dreamy goat milk cheese.
(Please ask us for assistance – we’ll gladly help you locate this delectable cheese.)
Uplands Cheese, Rush Creek Reserve, LIMITED TIME ONLY – 1/30/12: SOLD OUT, CHECK BACK FOR AVAILABILITY
Our cheesemonger, JB, sez: “This is the cadillac of cheese!” It could very well be a life-changing event, spooning out this cheese.
The cheesmakers at Uplands only make Rush Creek in the autumn, as the cows begin to eat the winter hay. It’s a raw cow milk cheese, aged many months to bring out the complex taste of their grass-fed cows. The cheese is wrapped in spruce, to hold the shape – which also adds an aromatic & meaty taste to the cheese.