Cave to Co-op Cheese

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

Boucher Blue

Green Mountain Blue Cheese
Highgate Center, VT

  • Natural rind blue cheese
  • Made with raw cows' milk
  • Firm and smooth, very creamy, mild
  • Pairs well with rich, fruit forward reds, such as Sobon Rocky Top Zinfandel, and big, fruity, subtly sweet whites, such as Frisk Prickly Pear Riesling

Green Mountain Blue Cheese website

 

Dave Lauber, Cheese Buyer
Cheese Department

Paisley Blue

Bonnieview Farm
Craftsbury Common, VT

  • Natural rind blue cheese
  • Made with raw sheep and cows' milk
  • Creamy, slightly crumbly, lots of mild bluing
  • Pairs well with rich, red fruit notes and sweet whites, such as Plungerhead Lodi Cabernet Sauvignon and Chateau Ste Michelle Select Harvest Riesling

Bonnieview Farm website

 

Dave Lauber, Cheese Buyer
Cheese Department

Lillé Bébé

Vermont Farmstead Cheese Company
South Woodstock, VT

  • Coulommiers-style, bloomy, delicate and edible rind
  • Made with pasteurized cows' milk
  • Supple paste core surrounded by rich, creamy body
  • Mushroom nuances with notes of nut and butter. The rind lends a salty bite
  • Pairs well with rich, earthy, full-bodied reds like Brotte La Grivelière Côtes du Rhône; citrusy French wines with good minerality like Domaine Fournier Sauvignon Blanc; and sparkling wine like Bellafina Prosecco

Vermont Farmstead Cheese Company website

 

Dave Lauber, Cheese Buyer
Cheese Department

Alpha Tolman

The Cellars at Jasper Hill
Greensboro, VT

  • Alpine-style, aged 8-12 months
  • Made with raw cows' milk
  • Dense, pliant texture
  • Buttery, fruity, nutty flavor when young, meaty flavor when mature
  • Pairs well with full-bodied plummy reds, such as Durgutti Malbec, and rich buttery whites, such as Corvidae Mirth Chardonnay

The Cellars at Jasper Hill website

Dave Lauber, Cheese Buyer
Cheese Department

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