For September's Cheese of the Month Club, we've rounded up a trio that celebrates the best of the barnyard - cow, sheep, and goat! Read on to learn about this month's selections and cheesemaker profiles, or sign up to receive this month's club!
Cellars at Jasper Hill Farm - Greensboro, Vermont
Cabot Creamery is one of the oldest family farm owned cooperatives in New England. The Cellars at Jasper Hill Farm is dedicated to supporting the working landscape of Vermont’s dairy farms. The Cellars is comprised of 7 cheese aging vaults - each suited to a different style of cheese and ripening process. Jasper Hill’s cheese team works with Cabot graders to hand select vats of young cheese that show promise for aging, and the blocks of cheese are shipped to the Cellars to age in Vault 5. Upon receipt the blocks are brushed and coated with lard in order to seal the cheese and cultivate a living natural rind. The cheeses are released for sale when they achieve a balance of flavor that is rich, brothy, caramelly and complex.
Pairing Notes: Malty brown ales and lagers, IPA’s, oaky chardonnay, juicy reds like Cabernet Sauvignon and Syrah
Old Chatham Sheepherding Co. - Chatham, New York
A silky, buttery, bloomy rind sheeps’ milk cheese that can put your favorite triple creme to shame... Sheeps’ milk is naturally the highest in butterfat, coming in at around 7% (cows and goats are more around the 4-5% range) That means that the paste of the cheese is chock full of fatty goodness, melting on the tongue and leaving you craving another bite! The rind lends a slight mushroomy quality to the cheese, rounding out the sweet cream flavor with a touch of earthy-ness. Aged for 6 weeks or more, Nancy’s Camembert is a Saxelby favorite!
Pairing Notes: Champagne (or any sparkling wine!), saison style beers, lighter varietal reds such as pinot noir or tempranillo
Boston Post Dairy - Enosburg Falls, Vermont
A delicious, semi-firm goat’s milk gouda style cheese from Boston Post Dairy. This farm is run by the 14 children of the Gervais family, 11 of whom are boys! Two of the sisters run the creamery and cheese business, and the third sister owns and operates the goat dairy that makes the milk! This family affair is producing some delicious cheese… Eleven Brothers is malty, fruity, and musky with just a hint of sweetness. A wonderful table cheese, or is also delicious grated over salads.
Pairing Notes: White wines like Viognier, and Gewurztraminer, Hefeweizen and Saison-style beers, Rose, light fruity red wines like Nebbiolo and Pinot Noir.
View past Cheese of the Month Club Selections: