Library of Cheese

All of Saxelby’s selections organized from A to Z


Cabot Clothbound Cheddar cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Clothbound

Texture: Firm

Age: 11-14 Months

Size: 35lb Wheel

 

Cabot Clothbound Cheddar

Cabot Creamery / Cellars at Jasper Hill - Greensboro, Vermont

This cheese has been dubbed as addictive as narcotics by certain devoted fans.  A hefty, beautiful, and rustic wheel, the clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. Clothbound cheddar evolved as a partnership between Jasper Hill Farm and Cabot Creamery, two of the best dairy enterprises in the Green Mountain State. The cheeses are made at Cabot Creamery, and are shipped to the Cellars at Jasper Hill when just a few days old. The team at the Cellars then bandages the cheeses, coats them with hot lard to make the cloth stick to surface of the cheese, and places them on wood shelves to age for 12-14 months. The result - a clothbound cheddar that is sweet and savory - think chicken broth meets peanut butter (in the best possible way!)


Camembert Le Pommier cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 8-12 Weeks

Size: 8oz Wheel

 

Camembert Le Pommier

Herve Mons - Normandy, France

Have you always wondered what real Camembert tastes like? Look no further! This Camembert is pasteurized to comply with US regulations, but the producer managed to get as close as he could to the original recipe of the raw milk version. This cheese is ripened to perfection and flavorful, and is aged for between 8 and 12 weeks. The thick, buttery paste is laden with hints of truffles, cauliflower, and barnyard flavors. Pairs well with light red wine or fruity apple cider.   


Cayuga Blue cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Raw

Rennet: Vegetarian

Style: Blue

Texture: Semi-Firm

Age: 2-4 Months

Size: 4lb Wheel

 

Cayuga Blue

Lively Run Goat Dairy - Interlaken, New York

Pronounced ‘Cay-oooga!’ This beautifully aged goats’ milk cheese is flaky and firm, with a paste that fractures like shale when you cut it. More of an aged goats’ milk tomme than a traditional blue, Cayuga Blue varies greatly from wheel to wheel. It can be full of strong musky flavors, fruity and fermenty, or sometimes sweet and malty. Veins of blue-green mold run throughout the cheese, giving it an earthy, mineral, and slightly peppery tone. Aged 2-4 months.  


Cheddar Bites cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh

Texture: Soft

Age: 1-3 Weeks

Size: N/A

 

Cheddar Bites

Maplebrook Farm - Bennington, Vermont

Delectable tiny bites of cheddar curds, freshly milled at Maplebrook Farm. Midwesterners, Upstate New Yorkers, and the Quebecois all agree… curd’s the word. Cheddar curds are a distinctly North American tradition, and have been melted, grated, and fried to all sorts of delicious results. Beer battered and deep fried in Wisconsin, sprinkled atop French fries and smothered in gravy in Canada. Technically, cheddar bites are primordial cheddar cheese. During the cheddar cheese making process, curds are usually packed into molds and pressed together, and aged yielding the dense, sharp blocks of cheddar we know and love. When fresh and un-pressed, they are mild, milky, creamy, and just a touch salty with a delightfully snappy texture. Eat ‘em straight up like popcorn (we do!!) or melt them into your macaroni and cheese for a rich and buttery twist.


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw and Pasteurized

Rennet: Vegetarian and Animal

Style: Alpine and Cheddar

Texture: Shredded

Age: 4-6 Months

Size: N/A

 

Chef Shred

Cellars at Jasper Hill Farm - Greensboro, Vermont

The BEST shredded cheese you’ll ever eat. Period. The cheese mavens up at Jasper Hill have gone ahead and solved yet another problem we didn’t even know we had…a need for delicious, artisan shredded cheese! Chef Shred is made from a blend of 60% Alpha Tolman and 40% Cabot Clothbound Cheddar, making for a blend of big bold flavor and ultimate meltability. Alpha Tolman is a Gruyere-style cheese with a pliant elastic texture and a flavor profile that leans towards caramelized onions and grass. Cabot Clothbound Cheddar is a bold, brothy cheddar that is sweet & savory in the same bite - think chicken broth meets peanut butter. When blended together, it’s a perfect marriage of flavor and texture. Think chili, burgers, grilled cheese, gratin, omelettes, pizza… the world is your oyster, chef!


cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Natural Rind

Texture: Firm

Age: 3-12 Months

Size: 6lb Wheel

 

Chevrotin

Seal Cove Farm - Lamoine, Maine

A dry, crumbly wheel of goats’ milk cheese. The flavor is bright and clean, with a lingering fruity and slightly mineral finish. As the cheeses age, they are washed with salt water brine, giving their rinds a slightly golden tinge of color. The flavor takes on sweeter, maltier notes as the cheeses mature, making Chevrotin a bit of a shapeshifter, intensifying with age. The wheels age anywhere from 3-12 months.


Comté Grand Affinage cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed Rind/Natural Rind

Texture: Firm

Age: 18 Months or More

Size: 80lb Wheel

 

Comté Grand Affinage

Herve Mons - Jura, France

This Comté is a jewel. Each wheel is hand-selected by affineur Herve Mons and brought to his aging ‘tunnel ‘at about 4 months old. The cheeses are aged in a repurposed railway tunnel in a village called Collogne for 18 months or more. During the maturation process, Mons’ Comte Grand Affinage develops a complex range of flavors ranging from toasty and nutty to oniony and grassy. The texture is firm and shows the beginnings of calcified clusters of protein, yet manages to be creamy and melt in your mouth at the same time. The high quality of the milk and the work of the cheesemaker and affineur shines right through. A must have. Pairs well with Jura wines like Arbois, Pupillin, and Cotes du Jura.


Comté Grand Affinage cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed Rind/Natural Rind

Texture: Firm

Age: 18 Months or More

Size: 80lb Wheel

 

Comté La Gelinotte

Seignemartin - Jura, France

This young Comté is versatile in the kitchen - perfect for cooking applications, or on a cheese board. The wheels are aged for 6 to 10 months, during which time they develop a rich and hearty flavor that is bold but balanced. Grassy, nutty, and a touch oniony, this Comté is both a workhorse and a delicacy!


Coomersdale cheese
Cheese Stats

Milk Type: Sheep

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 3-5 Months

Size: 6lb Wheel

 

Coomersdale

Bonnieview Farm - Craftsbury, Vermont

A real tart of a sheeps' milk cheese, taking its inspiration from the grassy pecorinos of Tuscany. Coomersdale is aged between 3 and 5 months, developing a snappy, chewy texture. Bright notes of fruit intertwine with deep, woolly aromas to create a round and richly satisfying mouthful o' cheese. Bonnieview Farm has a unique seasonal cheesemaking cycle because they milk both sheep and cows - their sheep produce milk from May through October each year, and the cows come online in the late summer when the sheep milk supply is beginning to dwindle. They make mixed milk cheeses until the sheep are dried off for the fall and winter and then transition to 100% cows’ milk cheese.


Coupole cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Bloomy Rind

Texture: Soft

Age: 6-8 Weeks

Size: 7oz Wheel

 

Coupole

Vermont Creamery - Websterville, Vermont

A dense, chalky bell of goats’ milk cheese enveloped in a wrinkly rind. The flavor is bright and clean, with a crème fraiche tang that makes it an ideal match for bubbly. It is called ‘Coupole’ because of its dome-shape, which evokes the cupolas on churches and cathedrals in Europe. The dome shape is unique to this cheese…VBC had the molds custom-fabricated in France. The goats’ milk used for Vermont Creamery’s cheese is collected from a network of 20 family farms across the state, and is unrivaled in quality and freshness. The cheeses are hand-molded and aged for 6 to 8 weeks.


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 3-5 Months

Size: 2lb Wheel

 

Crawford

Twig Farm - West Cornwall, Vermont

A squidgy and delicate raw cows’ milk cheese from Twig Farm. Michael Lee, master cheesemaker sources the milk for this cheese from nearby Crawford Family Farm. The paste is semi-firm bordering on creamy the flavor is delightful and complex... milky, yogurty, and earthier and more vegetal as the paste nears the rind. The cheeses have a very unique and rustic look - small flat squares coated in the gray downy rind that is the calling card of the cellar at Twig Farm. Aged 60 days or more.


cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh

Texture: Soft

Age: 1-4 Weeks

Size: 5lb Tu

 

Creamy Goat Cheese

Vermont Creamery - Websterville, Vermont

A classic, creamy chevre from Vermont’s original goat cheese makers! This delicious, spreadable cheese comes packed in 5lb tubs, so it’s the perfect utilitarian cheese for cooking. Savory or sweet (goat cheesecake anyone?) you can’t go wrong!


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: N/A

Style: Fresh

Texture: Soft

Age: 1-4 Weeks

Size: 5lb Tub

 

Creme Fraiche

Vermont Creamery - Websterville, Vermont

A thick, creamy and delicious specimen of creme fraiche from one of Vermont’s finest creameries. Cheesemaker Allison Hooper got her start in the 1980’s making fresh chevre for chefs, and soon realized that they were in need of other fresh dairy products as well! This creme fraiche is tart, tangy and rich... The perfect thing to garnish a sweet tart or add to a savory sauce.


Cremont cheese
Cheese Stats

Milk Type: Goat and Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Bloomy Rind

Texture: Soft

Age: 6-8 Weeks

Size: 6oz Wheel

 

Cremont

Vermont Creamery - Websterville, Vermont

Called ‘The Cream of Vermont’, this double-creme cow/goat mix is heaven on a cheese plate. Fresh goat and cows’ milk is spiked with a touch of rich cows’ cream to give this cheese it’s luscious and supple texture. The flavor is somewhere in between fresh butter and tart, lemony chevre, with a touch of nutty, yeasty flavor notes contributed by the rind. Aged for 4-6 weeks.


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh

Texture: Soft

Age: 1-4 Weeks

Size: 8oz Wheel

 

Crescendo

Narragansett Creamery - Providence, Rhode Island

This young, fresh stracchino-style cheese is a cousin of mozzarella, but totally its own beast. The texture is a dense and fudgy, and the flavor profile has the duality of sweetness that comes from the fresh milk and a lactic, tangy quality from their proprietary blend of culture. Stracchino comes from the Italian word ‘straccho’ which  means ‘tired’. It is rumored that the original stracchino cheeses made in Lombardy, Piedmont, and the Veneto regions from Italy were made from the milk of tired cows coming back down the mountain from their Alpine pastures, which was higher in acidity. The acidity of this curd is certainly elevated, and lends the cheese its signature twang and supreme meltability.


Cheese Illustration Credits: Debra Ziss