The May shipment of our monthly cheese club features three bright and beautiful tastes of spring! Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
Quinby from Barn First Creamery - Westfield, VT
A cute, creamy round of goat cheese, back in season from cheesemaker Rebecca Velazquez and Barn First Creamery in Vermont's Northeast Kingdom! Quinby is mild and delicate with flavors of fresh cream and goat musk with just a hint of mushroom-y earthiness. Quinby and all of Barn First’s cheeses take their names from maiden names from owners Rebecca and Merlin’s family trees.
Jake's 3 Year Cheddar from Jake's Cheese - Deansboro, NY
A classic farmstead raw milk white cheddar from the maker of our popular Jake's Gouda! Despite three full years of aging, the paste of this cheddar cheese is creamy, smooth, and densely fudge-y, while still punctuated by crunchy crystals. Robust and sharp, with a long, smooth finish, this cheddar is a delight to come back to again and again.
Ricotta Salata Vecchio from Caputo Brothers Creamery - Spring Grove, PA
A domestic ricotta salata that holds its own against Italy’s finest! Most American ricotta is whole milk ricotta, or as cheesemaker Rynn Caputo calls it, just ‘cotta.’ In Italian, ‘ricotta’ literally translates to ‘re-cooked,’ which is what they do with the whey after making Pecorino Romano to make Italian ricotta. The texture of true Italian ricotta is a world away from its domestic counterpart - it is custardy, smooth and eggy. Caputo Brothers Creamery makes their ricotta from they whey left over from making their mozzarella curd. The ricotta is drained and aged in their cave, during which time it develops a funky, gray-ish purple mold on the rind. The rinds are rubbed down before shipping, but the signature ‘funk’ of the cave is evident upon first bite. The cheese is salty, lactic, and crumbly and has a pleasant hint of earthy, barnyard funk.
Ready to taste these cheeses? Sign up for our cheese of the month club today!
