Some of our Favorite Cheeses...
Meredith Dairy Feta- If you know, you know. This Australian cheese, made just 50 miles from Melbourne takes a "from milk to make" approach. By afternoon, the morning milk is already turned into cheese. Marinated in premium olive oil, sprigs of thyme and plenty of garlic. It's like a dreamy perfect cloud of cheese. Try on roasted veggies or straight from the jar with some crusty bread.
Bonne Bouche- Literally translates to "good mouthful" this is one of the flagship cheese's from the folks just north of us at Vermont Creamery. This goat's milk cheese is sprinkled with ash and aged just long enough to develop that signature wrinkly rind. When young it has a fresh creamy flavor, but if aged it develops an oozy cream line with tangy, sharp notes. Best enjoyed with almonds, granny smith apples and dried cured sausage.
Mini Delicie de Bourgogne- Classic french cow's milk! This triple creme is made by combining full fat cow's milk & fresh cream to make a rich, soft cheese that melts in your mouth. The rind is slightly fuzzy which is completely normal and due to the Penicilium candidum mold growth on its surface. It's rich, creamy & buttery with notes of mushrooms and a slight tang. We love this with water crackers and some chilled bubbles :)
Truffle Tremor- Beautiful soft ripened goat's milk cheese from Cypress Groves in California. It's got a tangy, caky texture & is studded with flecks of black truffles. Pairs really well with a stout or a dark Belgian ale.
Roaring 40's Blue- A blue cheese made with cow's milk that has an incredible creamy rich mouthfeel. Made Roquefort style that leaves a lingering punch- best enjoyed at room temperature with a baguette, red grapes & walnuts.
Ski Queen- Do not be afraid of the ski queen! Made with goat's milk, full fat cow's milk and some cream- it's slowly cooked & caramelized. Try this unique cheese thinly sliced on toast for breakfast or even as a sweet fondue :)
