Ashbrook is semi-soft washed rind cheese, which was inspired by French Morbier style cheese.
For information on where to purchase, click here.
For all lovers of Alpine style cheese, Spoonwood Cabin presents this traditional semi-firm tomme, aged a minimum of 3 months. The rind offers aromas of smoke, bacon and leather, all giving way to a dense, buttery and nutty interior.
Grappino-A tiny round of funky creamy deliciousness! We are washing this little baby in Grappa: think Époisses crossing the Italian border. Aromas of leather, smoked meat, and mocha finishing with a rich, oozing buttery mouth feel. Here’s what Stinky Bklyn says about this new creation: “total stunner of a cheese, super unique and fun to have around!”
This traditional English process – binding curds in cheesecloth, sealing with lard, and cave-aging over a year – give you a cheese with a flakey texture, woodsy flavor, and long, brothy finish. A standout on any cheese plate. Pairs perfectly with English ale, pickles, and strong mustard.
A 2017 Good Food Awards Finalist
Our 1-year cheddar with a twist: it’s naturally dyed with annatto—derived from the seeds of the tropical achiote tree. This single batch was made last April Fools’ Day as our cheesemakers explored an old cheesemaking tradition.
Our longest-aged cheddar endures rigorous testing and sensory evaluation, reaching a pinnacle of flavor that is distinct to our terroir (taste of place). Bright, fruity flavors with a slightly crumbly, crystalline texture. Enjoy with a ripe, full-bodied red wine like a Cabernet Sauvignon or Merlot.
Spruce is a supple, creamy, bloomy-rinded round wrapped and aged in strips of spruce bark harvested on the farm. Made in the fall and winter with a combination of goat’s and cow’s milk, and in deep winter with cow’s milk alone, Spruce has a surprisingly mellow paste with an unmistakable woodsy zing from the tannins in the spruce bark.
Snowball is a hand-formed ball of chévre dried down to a sec consistency. Aged 2-4 weeks, the snowball has a tannish-white geotrichum/penicillin rind and a firm, almost crumbly paste.
Black Madonna is a hand-formed round coated in ash, reminiscent of the French Selles-sur-Cher. Ripened for 2-3 weeks, Black Madonna develops a complex, speckled rind, taking on the appearance of a rounded river stone.