Staff Favorites

Cheese Department

Great Hill Dairy
Marion, MA

  • Rindless, good crumb
  • Made with raw, unhomogenized Guernsey cows’ milk
  • Creamy, dense, and versatile
  • Pairs well with dry Rieslings and fruiter whites, like Saarstein Mosel Riesling and Sauvion Vouvray

Great Hill Dairy website

 

By Alison Miner, Beer and Wine Department

We have two new sparkling wines to help you celebrate Valentine’s Day, or celebrate making it more than half way through winter! Enza Rosé Prosecco is made with 95% Galera, the Prosecco grape, with a touch of Merlot. Perfectly balanced acidity and defined structure balances bursts of strawberries with notes of crisp green apple and rose petals.

Mistinguett is dry, crisp, satisfying Cava from the heart of Penedes. Mistinguett is made in the traditional method, creating lots of persistent bubbles with good depth. Smooth and creamy with balanced acidity, a great sparkling to pair with food!

Cheese Department

Lazy Lady Farm
Westfield, VT

  • Handmade by Laini Fondiller
  • Pasteurized cows’ milk and cream
  • Double cream bloomy rind
  • Soft, buttery and alluring
  • Pairs well with Gerard Bertrand Viognier and Paul Prier Sancerre

Lazy Lady Farm website

 

By Alison Miner, Beer and Wine Department

In January we are featuring two great value red Bordeaux. Chateau Grimard is a small, family-run estate that has been producing fine wine at great prices for three generations. Grimard is a classic Bordeaux with lush, fragrant aromas and flavors of plum, red berry, and blackcurrant. We’re thrilled this customer favorite is back in stock!

Chateau Les Ancres Bordeaux is a new wine for us, and it’s a fantastic value. Les Ancres has aromas of black currant and cherries with hints of spice. The palate is soft and juicy with flavors black currant coulis with a creamy nuance. This Bordeaux is full-bodied and fruity driven with a long finish.

Cheese Department

Woodcock Farm
Weston, VT

  • Orangey-pink rind, lightly washed
  • Made with pasteurized cows’ milk
  • Creamy, smooth, rich interior
  • Pairs well with Banyan Gewürztraminer, Chateau Les Ancres Bordeaux, and Saint-Hilaire Blanc de Blanc

Woodcock Farm Facebook Page

 

Cheese Department

Von Trapp Farmstead
Waitsfield, VT

  • Organic, pasteurized cows’ milk
  • Bloomy rind Camembert-style
  • Elegantly smooth and milky
  • Aged three to five weeks
  • Serve on a cheeseboard or
  • smeared on a crusty baguette

Cheese Department

Lazy Lady Farm
Westfield, VT

  • Bloomy rind, aged 3 weeks
  • Made with pasteurized goats’ milk and Butterworks cream
  • Tastes like summer with pleasant grassy overtones
  • Great for picnics!

Cheese Department

Maplebrook Farm
Bennington, VT

  • Handmade by stretching curd into mozzarella and filling with a creamy center
  • Made with pasteurized cows’ milk, cream, and buttermilk
  • Versatile, pairs well with fruit, vegetables, and bread

Cheese Department

Grafton Village Cheese
Grafton, VT

  • Semi-hard, aged 2 months
  • Made with raw sheep’s and cows’ milk
  • Tangy and sharp with a delicate finish
  • Makes a great table cheese!

Cheese Department

Plymouth Artisan Cheese
Plymouth, VT

Lightly washed, natural rind
Made with raw cows’ milk
Creamy, smooth, buttery
Perfectly suited to the cold days of November

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