Cow:
Dorset -A washed-rind, raw Jersey cow’s milk cheese. Named “Best Washed Rind” at the World Jersey Cheese Awards (2008). A rich, buttery texture and seasonally influenced pungency make this great on a plate or for melting. Available year-round in 3-pound wheels. American Cheese Society Winner 2008!
Goat:
Mettowee - A fresh, creamy, pasteurized goat’s milk chèvre named for the Mettowee river valley. Picked as a “Top 300 Cheese” by Murray’s Cheese Shop (NYC), Mettowee is perfect to enjoy alone or as an addition to salads, cooking, and baking. Available May through October in 4.5-ounce buttons.
Goat:
Experience - A bloomed rind, pasteurized goat’s milk crottin, named after Consider Bardwell’s grandmother. Gentle cave aging our Mettowee produces a natural bloom, transforming it into a precocious and zesty little cheese. Available May through October in 4.5-ounce buttons.
Goat:
Danby- Crumbly, tangy, salty raw goat’s milk Feta. As pure and white as the marble pulled from the nearby Danby, VT quarries. Drizzle with a little light oil and herbs or add to fresh green salads.
Goat:
Manchester -An aged, raw goat’s milk peasant Tomme. Manchester has a nutty and earthy rustic bite that changes seasonally due to the goats’ rotational grazing on our pastures and the aging process itself. A bold addition to any cheese board or for use in salads and savories. Available year-round in 3-pound wheels. American Cheese Society Winner 2008!
Cow:
Pawlet- Raw Jersey cow’s milk is the basis of this Italian-style Toma, which is aged three to six months. A creamy texture and bright bite makes this a great sandwich cheese or an appetizer with broad palate appeal. Available year-round in 10-pound wheels. American Cheese Society Winner 2008! American Cheese Society Winner 2009!
Cow:
Rupert- An aged, raw Jersey cow’s milk cheese inspired by the great European Alpine cheeses. Reminiscent of Gruyère and Comté, these 25-pound mega-wheels age a minimum of six months, with a sharpness and complexity that increases with time. Available year-round in 25-pound wheels.
“Best In Show” 3rd Place American Cheese Society 2009!
Goat
Equinox- A hard, extra-aged, raw goat’s milk cheese. Inspired by dry Italian cheeses like Piave and Asiago. These large wheels are aged six months and named after our local high-point, Equinox Mountain. Ideal for grating over pasta or a nice sharp snack. Available year-round in 20-pound wheels. |