Cave to Co-op Cheese

White Diamond

Boston Post Dairy
Enosburg Falls, VT

 

 

  • Pasteurized goats' milk
  • Bloomy rind
  • Soft, creamy and milky
  • Delicious when drizzled with local honey and then baked

 

Dave Lauber, Cheese Buyer
Cheese Department

Simply Sheep

Nettle Meadow Farm
Thurman, New York

  • Pasteurized sheeps' milk
  • Bloomy rind
  • Rich, dense, smooth and hints of grass
  • Goes perfectly with a slice of fresh fruit
Dave Lauber, Cheese Buyer
Cheese Department

Alehouse Cheddar

Vermont Farmstead Cheese Co
South Woodstock, Vermont

  • cows' milk with Harpoon beers
  • Rindless
  • Fragrant, nutty and hoppy
  • Perfect on a burger, in grilled cheese or grated on baked potatoes
  • Pairs well with La Ferme du Suzon Cotes du Rhone and Evolucio Furmint
Dave Lauber, Cheese Buyer
Cheese Department

Clothbound Cheddar

Grafton VIllage 
Grafton, VT
 

  • Raw cow milk
  • Clothbound natural rind
  • Bold, nutty, mushroomy
  • Great for paring with local ripe apples or pears
  • Pairs well with Poggio Anima Uriel Grillo and Poggio Anima Belial Sangiovese

Learn more about Grafton Village Cheese Company 

 

Dave Lauber, Cheese Buyer
Cheese Department

Willoughby

Jasper Hill Farm
Greensboro, VT 

  • Pasteurized cow milk
  • Brine washed rind
  • Succulent and buttery
  • Try with a funky saison beer or raw floral honey
  • Pairs well with Juvé y Camps sparkling Pinot Noir or Domaine Dupeuble Beaujolais.

Learn more about Jasper Hill Farm

 

 

Dave Lauber, Cheese Buyer
Cheese Department

Ascutney Mountain

Cobb Hill Farm 
Hartland Four Corners, VT 

  • Raw Jersey cow milk
  • Natural rind 
  • Firm, creamy, nutty
  • Try spreading over pizza or eggs
  • Pairs well with Prisma Sauvignon Blanc or Catena Malbec 

Learn more about Cobb Hill Farm

Dave Lauber, Cheese Buyer
Cheese Department

Triple Cream

Champlain Valley Creamery
Middlebury, VT

  • Bloomy rind
  • Velvety, buttery texture
  • Rich, milky sweetness
  • Try crumbled over roasted asparagus
  • Pairs well with Hess Chardonnay or Light Horse Pinot Noir

Learn more about Champlain Valley Creamery

Dave Lauber, Cheese Buyer
Cheese Department

Mad River Blue

Von Trapp Farmstead
Waitsfield, VT

  • Natural rind, aged 3 months
  • Raw cows’ milk
  • Mild blue bite, complex flavor, and creamy texture
  • Won a 2015 Good Food Award, which celebrates producers who combine great flavor with environmental and social responsibility
  • Pairs well with sweet white wines with bright acidity like Kung Fu Girl Riesling and light and fruity red wines like a Gamay - try with Domaine duPeuble Beaujolais

Von Trapp Farmstead local producer profile

 

Dave Lauber, Cheese Buyer
Cheese Department

Ayerdale

Bonnieview Farm
Craftsbury, VT

  • Aged 2-3 months
  • Raw cows’ milk
  • Buttery and smooth with a slight tang
  • Grates and melts well
  • Pairs well with earthy red wines like El Coto Rioja and clean and dry white wines with lively acidity like Mionetto Prosecco

Bonnieview Farm website

 

Dave Lauber, Cheese Buyer
Cheese Department

Butternut

Willow Hill Farm
Milton, VT

  • Alpine-style
  • Plank-aged 7-8 months
  • Made with raw cows' milk
  • Buttery with hints of hazelnuts and grass
  • Pairs well with Ranga Ranga Sauvignon Blanc and Poggio Anima 'Belial' Sangiovese

Willow Hill Farm website

 

Dave Lauber, Cheese Buyer
Cheese Department

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