New year, new cheese! This month's cheese club contains a mix of cows' and sheeps' milk cheeses from the dairy lands of Vermont and Wisconsin, and includes two cheeses that we're offering exclusively through our club. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
Weston Wheel from Woodcock Farm - Weston, Vermont
Weston Wheel is one of the best sheeps’ milk cheeses in the country. It is nutty and buttery, and has the smooth semi-firm texture of a Gruyere. Floral and fruity flavors come up throughout the paste of the cheese, ranging from Concord grapes to juicy fermented fruit. The wheels are generally sold at about 3-4 months of age, but can be aged for up to 12 months. Pair this exceptional cheese with light, fruity red wines like Beaujolais and Pinot Noir, bright white wines like Txakoli, Chenin Blanc, and Gewurztraminer.
Whitney from Jasper Hill Farm - Greensboro, Vermont
At Jasper Hill Farm, people are the main ingredient in the company’s success. This smooth, meltable cheese is named for Jasper Hill Farm’s most senior employee, Tim Whitney. Over the years, this steadfast man has done just about every job there is to do at Jasper Hill. He started off as a relief milker so that Mateo and Andy Kehler, the brothers who own Jasper Hill, could take a day off, (his first day was Andy’s wedding day!) but over the years he has managed their pack and ship department, cut and wrap operations, and today is the Logistics Director. Tim and his family have called the northeast kingdom of Vermont home for generations and are deeply invested in the community. Wheels of Whitney are made in the style of mid-elevation mountain cheeses of the Alps. The curds are rinsed with water during the cheesemaking process to slow the acidification and create an even, elastic texture. During the maturation process the wheels are washed with a mixture of morge, a cultured brine and spent yeast from the tanks of ‘La Garagista’, a terroir-driven natural winemaker in Vermont. The flavor marries equal parts of mellow, milky goodness and fruity, earthy funk. Enjoy this cheese with natural white or orange wines, dry cider, and saison-style beers.
Marieke Young Gouda from Holland's Family Cheese - Thorp, Wisconsin
A creamy, young gouda made by expert cheesemaker Marieke Penterman and her talented team. Don’t overlook young goudas; this raw-milk gouda is compulsively snacky, with a long savory finish that belies its short time aging in the the cave (only two to four months!). A special cheese to serve warm with pretzels and grainy mustard. Pair with dark beers, rich IPAs, full bodied reds, and savory whites.
Sign up for our cheese of the month club today!