Spoonwood Products

Halifax

2017-04-03T13:56:34+00:00

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.

For information on where to purchase, click here.

 

Halifax 2017-04-03T13:56:34+00:00

Grappino

2017-04-03T13:54:14+00:00

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!”

For information on where to purchase, click here.

 

Grappino 2017-04-03T13:54:14+00:00

Snow White

2017-03-23T09:56:41+00:00

Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
She’s very pretty, even with a few wrinkles. And no pesky dwarfs to cramp her style. Underneath the gooey creamline there’s a silky pate with buttery, earthy notes.

For more information on where to purchase, click here.

Snow White 2017-03-23T09:56:41+00:00

Neige

2017-03-23T10:00:48+00:00

Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
A young goat’s milk cheese with a thin layer of ash underneath its lightly blooming exterior. Spice, honey, grass and citrus with a lingering fresh acidity. Shapes will vary with the mood!

For more information on where to purchase, click here.

Neige 2017-03-23T10:00:48+00:00

Frustum

2017-03-23T10:02:57+00:00

Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
Slice the top off a cone and what do you get? – this delicate goat’s milk cheese with a lightly blooming ash rind. The pate is dense and super creamy with a mild, lemony tang. During affinage of approximately 3 weeks, the rind will begin to acquire characteristic blue markings.

For more information on where to purchase, click here.

Frustum 2017-03-23T10:02:57+00:00

Feta

2017-03-23T10:07:25+00:00

Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
The goats are on vacation so we came up with a crumbly, yet velvety raw cow’s milk feta. Mildly salty and surprisingly funky, our version is aged 60 days or more and only gets better with time. But who can wait?

For more information on where to purchase, click here.

Feta 2017-03-23T10:07:25+00:00

St. Em

2017-03-23T10:09:04+00:00

Milk: Pasteurized, organic Jersey cow (Sumner Farm, Halifax, VT)
Our latest creation is based on St. Marcellin, a tangy young cow’s milk cheese from the Rhône-Alpes region of France. It’s a young, buttery round with hints of lemon and honey peeking through. St Em has a supple cream-colored, wrinkly rind which with further development can display some beautiful hues of blue.

For more information on where to purchase, click here.

 

St. Em 2017-03-23T10:09:04+00:00

Monkster

2017-03-23T10:11:24+00:00

Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
This hand-crafted munster-style cheese originated in the eastern Vosges Mountains of the Alsace region as far back as the 7th century. It is caressed by hand every other day with a mild brine that eventually produces its infamous pungent aroma; the surprise is inside–a buttery, yeasty treat with a depth of flavor that melts in your mouth. Did we mention barnyard?

For more information on where to purchase, click here.

Monkster 2017-03-23T10:11:24+00:00