The November shipment of our monthly cheese club features three beloved cheeses made in three very different ways. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
Bayley Hazen Blue from Jasper Hill Farm - Greensboro, VT
This blue cheese is so good it's almost obscene. Named after the Bayley Hazen road, which winds its way through Vermont's picturesque northeast kingdom, it is creamy and chocolaty and salty, oh my. The craftsmanship executed by the cheesemakers up at Jasper Hill Farm is laudable, and lucky for us, edible too. Bayley Hazen Blue is rich, fudgy and dense - it's closest European relative would be Stilton cheese. That makes it perfect for blue cheese recipes too, such as a hearty winter salads or a quiche. Aged for 3-5 months.
Jake's Gouda from Jake's Cheese - Deansboro, NY
Jake’s Gouda is a farmstead raw cow’s milk cheese produced by an Amish couple in central New York. This gouda cheese is made in traditional Dutch fashion - wheels are rubbed with buttercream instead of wax, meaning that the cheeses can breathe as they age. Jake’s Gouda is dense and aged, with a crystalline texture and a nutty, toasted and caramelly flavor profile.
Merry Goat Round Spruce Reserve from Firefly Farms - Accident, MD
A bark-wrapped wheel of over-the-top gooey goat’s milk cheese from Firefly Farms. This special ‘Spruce Reserve’ was specially made for Firefly’s 15th anniversary, and has since gone on to win multiple awards at cheese competitions around the country. The rich, mustard, juniper flavors imparted by the bark pair beautifully with the gooey, mushroomy paste of the goat’s milk cheese, creating a wallop of flavor that you won’t soon forget!
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