Cheese News

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  Cheese of the Week : Twig Farm Tomme

  Posted on Wednesday, August 25, 2010

  A small goat dairy in West Cornwall, VT produces this exceptional goat’s milk cheese. They start with raw goat’s milk from their own pasture grazing herd. It is then formed by hand and aged in a controlled environment. Head cheese maker Michael Lee learned by doing and has perfected his craft- the rind is an intense amalgamation of molds and cave textures; the inside a pure milky white. The texture is buttery and supple and the tang of the goat milk is present but not overpowering with a clean finish. Pairs nicely with thin slices of apples.
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  Cheese of the Week: Vermont Shepherd

  Posted on Tuesday, August 17, 2010

  This cheese is made at the Patch Farm in Wesminster West, VT from the milk of 200+ pasture grazing ewes. The farm milks and produces cheese from early spring throughout the summer and into November, but the wheels need 4 months to ripen, and are not ready until mid-August. The first batch of the season of this delightlful creamy and sweet natural rind sheep cheese is now available in our cheese department! It gets its flavor from the herbs, grass and wildflowers that the sheep feast on, and also the aging process which includes washing the natural rind twice a week as the cheese rests on ash-wood shelves in cool, moist caves. Enjoy and stock up – it’s usually gone by December!
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  Cheese of the Week: Kunik by Nettle Meadow

  Posted on Monday, August 9, 2010

  Kunik is a unique and voluptuous triple crème cheese made in Warrensburg, NY from goat's milk and Jersey cow cream. The half pound cylindrical wheels boast a perfect white bloomy rind with a wonderfully rich interior paste. Far superior to your average brie, the flavor of Kunik is subtle and refined, yet buttery and sumptuous with just the right amount of tang from the goat’s milk. An absolute must try for all cheese lovers; it is especially divine when paired with a sparkling white.
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  Cheese of the Week: Woodcock Farm Summer Snow

  Posted on Monday, August 2, 2010

  This luscious soft ripened, bloomy rind sheep’s milk cheese is hand crafted with milk produced by prized East Friesian sheep that graze on 45 acres of lush organic pastures. The result of this healthy diet is a creamy camembert-like texture with hints of buttery citrus and mushroom. Perfect with a crisp summer white such as Sauvignon Blanc, this cheese is only available during peak summer months; make sure you don’t miss out on this decadent delight!

• Cabot Cheddar Ale Soup

  Posted on Wednesday, March 31, 2010
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  Vermont Cheese Makers Featured on the Martha Stewart Show!

  Posted on Sunday, November 8, 2009

  Here in Vermont, we love our cheese! And how could we not with all of the fabulous cheese makers in our wonderful State. Recently, Vermont Cheese Makers have been winning all sorts of awards and gaining the recognition they deserve! In a recent episode of Martha Stewart Vermont Cheese took the spotlight. You can check out a video of the show by Clicking Here . Enjoy!