Cheese

The Cellars at Jasper Hill Cheese Tasting

Last week, City Market staff had the privilege of attending a special cheese tasting with Adam Smith, Head Caveman at The Cellars at Jasper Hill.  The topic was bloomy-rinded cheeses, those delightfully soft, often white, squiggly-molded cheeses that seem to be so popular these days.  Bloomy-rinded cheeses are usually made from pasteurized milk, as they are typically aged less than 2 months (raw milk needs to be aged at least 60 days).  For bloomy-rinded cheeses, either the milk is inoculated with a specific mold culture, or the cheese is mi

The Springtime Bloom... even in our cheese department

Along with enjoying the blooming crabapples and lilacs, we’re also enjoying a local “bloomy rind” cheese this month! Champlain Valley Creamery’s bloomy rind cheese, Organic Triple Cream, is the cheese of the month through our Cave to Co-op special.

Taking the Leap: Making Cheese at Does' Leap Farm

Does' Leap is every working-stiff’s back-to-the-land fantasy come true.

George and Kristin with the family. Photo by Gregory Lamourex.

The Famous Green Mountain Blues: March's Cave-to-Coop Cheese

We see our local farmers at the farmers’ market, in the co-op, and at community gatherings, so it’s easy to forget they’re not just our local farmers, they’re also rock-stars in their various fields of production, making some of the best foods in the world. 

Case in point is this month’s Cave-to-Co-op cheese: Gore-Dawn-Zola Blue Cheese made by Dawn Boucher up in Highgate. 

The Gore-Dawn-Zola is a Gorgonzola style tangy, sharp and crumbly blue cheese.

A Good Excuse for Melted Cheese: January's Cave to Co-op

Among the most delightful foods of childhood has to be grilled cheese sandwiches. The gooey bubbly warmth, and the simplicity of flavor of melted cheese are such wonderful childhood indulgences. 

Spring Brook Farm's Reading Raclette. Photo by Tony Cenicola/New York Times

Plymouth Artisan Cheese: November's Cave to Co-op

When I think about artisan cheese in Vermont, historic is not a word that comes to mind. Most of our local cheese makers have started up in the last few decades, producing cheeses I’m not sure my great-grandmother would have even recognized (although I’m sure she would have loved them as much as I do).  

The Ledges of Twig Farm

We gathered in the kitchen at Twig Farm in West Cornwall to taste their cheeses on a recent morning while the goats grazed just out the window.

A baby Alpine goat at Twig Farm

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