When it comes to cheese, Vermont's the place! There's just something in the milk up there... (or maybe it's the water? the grass? the air? Or maybe it's the sum of all those parts!!) The Vermonter includes three delicious cheeses, plus cultured butter, preserves and salami - all from the Green Mountain State! Collection includes:
Goat Tomme - an earthy, semi-firm raw goats' milk cheese from Twig Farm that tastes of sweet cream, goat musk, pine resin and earth. One of our perennial favorites - available from July through mid-winter each year.
Alpha Tolman - a robust and hearty raw cows' milk Alpine-style cheese from Jasper Hill Farm. Alpha Tolman was named after a Greensboro dairyman who donated the town library in the early 20th century. The flavor is oniony, brothy, and slightly caramelized. The perfect bite for a blustery winter day.
Verano - a fruity and caramelly raw sheep's milk cheese made in the style of the millennia old cheeses from the Pyrenees. Named for the spanish word for 'summer' when the sheep are producing milk (and by association, cheese!)
Ploughgate Creamery Salted Cultured Butter - a decadent sidekick for your favorite loaf of bread! Butter maker Marisa Mauro cultures the cream for 24 hours before churning it and kneading the blocks of butter by hand. The result - a moist, tangy butter that is complex as a wedge of cheese.
Blake Hill Raspberry Mostarda - one of our favorite jams - strikes the perfect balance between sweet and tangy!
Jasper Hill Garlic Salami - whey-fed pork makes for the tastiest salami! These salamis are packed with savory garlic and hand-tied by Jasper Hill's expert salumists!
Includes three half pound wedges of cheese, one 8oz block of butter, one 9.4oz jar of jam, and one 4.5oz salami. Serves up to 10 for a party, or stock up and savor over the course of a few weeks!
Please note that if any product(s) are out of stock we will substitute with something similar and equally delicious!
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