We're right on the cusp of spring!
Our April cheese club honors this transitional season with a selection of late winter and early spring cheeses. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
Swallow Tail Tomme from Stony Pond Farm - Enosburg Falls, VT
The newest addition to the Saxelby Cheesemongers lineup, not yet available for individual retail sale! Swallow Tail is a raw cow's milk tomme crafted from the organic milk of cheesemaker Melanie and Tyler Webb's herd of cows. The flavor is tart, buttery, and grassy, and the natural rind lends a deep earthiness.
White Diamond from Boston Post Dairy - Enosburg Falls, VT
A mild, bloomy rind goat’s milk brie cheese from Boston Post Dairy. The cheese is chalky and dense at its core, and sports a thin creamline just below the mushroomy rind. A gateway cheese for those who aren’t sure they like goat cheese… White Diamond is mild, clean, and bright. Aged 6-8 weeks.
Queso del Invierno from Vermont Shepherd - Putney, VT
Queso del Invierno translates to 'Winter Cheese' as it is made to age and ripen during Vermont's long winter months. Sheep are very seasonal in their milk production, and are usually milked for just 5-6 months of the year. Traditionally, Vermont Shepherd made pure sheeps' milk cheese from April through October, and would sell through its inventory long before the new season's batch was ready. A few years back, Invierno, a mixed milk cheese made from cow & sheeps' milk was born, and has given us all a reason to celebrate winter! The texture is smooth and firm, and the flavor is bright and nutty with a hint of pleasantly sour citrus. Pairing notes: Pilsner, citrus IPA’s, wheat beers.
Sign up for our cheese of the month club today!