Truffle Fromage Blanc
harvsev2017-04-03T13:59:21-04:00Our creamiest, whipped rendition of our full-fat fromage blanc, with the decadent addition of dried truffles. Addiction alert!
For information on where to purchase, click here.
Our creamiest, whipped rendition of our full-fat fromage blanc, with the decadent addition of dried truffles. Addiction alert!
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!”
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.
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!
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.
Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
A creamy mouthful! It’s slightly tangy and milky with a bit of citrus. Spread it on anything—put away that cream cheese.
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?
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.
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?