The April shipment of our monthly cheese club features three firm, sliceable cheeses that form a ready-made cheese plate. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
Ewe Calf to be Kidding from Hook's Cheese Company - Mineral Point, WI
A rindless blue cheese made from a blend of cow, sheep, and goats’ milk, representing a true romp around the barnyard! This is the first blue cheese of its kind made in the US; no other cheese producer is making a blue cheese from a blend of all three milks. The cow and goats’ milk comes from neighboring dairies, and the sheeps’ milk comes from Hidden Springs Creamery in Westby, Wisconsin. The cheese is aged for 8 months, and has a crumbly yet creamy texture that melts in your mouth similar to Roquefort cheese. The flavor is bright, acidic, fruity and a touch peppery with some underlying barnyard notes.
Gisele from Boston Post Dairy - Enosburg Falls, VT
The work of Boston Post Dairy is a family affair! In 1962, Robert and Gisele Gervais started farming their land in northern Vermont. Now Anne, one of their 15 children, is at the helm of their goat and cow’s milk cheese production. Gisele, which Anne named after her mother, is a blend of both milks. Aged for 3-5 months, Gisele is lactic and toothsome, with just the right amount of barnyard on the finish. But we’ve left out the best part! The wheels are finished with a spiced apple cider wash, which imparts just the slightest hint of fruity, warm spiced goodness. Think apple pie with cheddar bits in the crust. Unique and divine!
Cabot Clothbound Cheddar from Jasper Hill Farm - Greensboro, VT
A hefty, beautiful, and rustic wheel, Cabot clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. This cheese evolved as a partnership between Jasper Hill Farm and Cabot Creamery, two of the best dairy enterprises in the Green Mountain State. The cheeses are made at Cabot Creamery, then are shipped to the Cellars at Jasper Hill when just a few days old. The team at the Cellars then bandages the cheeses, coats them with hot lard to make the cloth stick to surface of the cheese, and places them on wood shelves to age for 12-14 months.
Ready to taste these cheeses? Sign up for our cheese of the month club today!
