Library of Cheese

All of Saxelby’s selections organized from A to Z


Flagsheep cheese
Cheese Stats

Milk Type: Sheep and Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Clothbound

Texture: Firm

Age: 12 Months or More

Size: 20lb Wheel

 

Flagsheep

Beecher’s Handmade Cheese - Seattle, Washington

This earthy and sweet clothbound truckle of sheep and cows’ milk cheddar tastes just like candy! The extra aging (12+ months) on these wheels allows intense, caramelized flavors to develop, and also provides the crystalline crunchy bits known as ‘tyrosine’ that made aged cheeses so beloved. The sheeps’ milk lends its own toasted, nutty, and sweet flavors, and the cows’ milk balances things out with its mellow, buttery qualities. A delicious and uniquely American concoction of curds and whey that took home ‘Best in Show’ honors at the American Cheese Society Conference in 2012.


Fourme d'Ambert cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Blue

Texture: Soft

Age: 4-5 Months

Size: 5lb Wheel

 

Fourme d'Ambert

Herve Mons - Auvergne, France

One of the oldest French cheeses, the production of Fourme d’Ambert dates back to Roman times, and achieved AOC status in 1972. According to French legend, Fourme d'Ambert was first made when a farmer accidentally inoculated his curd with mold growing on an old loaf of rye bread. Our Fourme d’Ambert comes from the caves of affineur Herve Mons. The cheeses are sourced young from a small farmer/producer-owned cooperative called Laqueille, and then are taken to Herve’s caves to finish their ripening. The coop is made up of 63 local dairy farms that are all shareholders in the company. In addition to making top quality cheese, the coop aims to support the community and to keep the village vibrant and economically viable for future generations. The Coop was started in 1949 and currently employs 96 people. This blue is smooth, buttery and mild with a delightful finish of mushrooms and cream. Pairs well with sweet white wines like Sauternes as well as bolder fruitier reds like Cotes du Rhone.


Frere Fumant cheese
Cheese Stats

Milk Type: Sheep

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind / Smoked

Texture: Firm

Age: 4 Months or More

Size: 6lb Wheel

 

Frere Fumant

Three Corner Field Farm - Shushan, New York

A rich smoked cheese made in the Basque tradition, only closer to home! Cheesemaker Karen Weinberg got inspired to make this cheese after learning that a nearby monastery was smoking cheeses for some Vermont farms. The smoke gives the cheese a hearty, rich, almost meaty flavor! A perfect match for bold red wines and dark strong beers.


cheese
Cheese Stats

Milk Type: Goat and Cow

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 3 Months or More

Size: 2lb Wheel

 

Fuzzy Wheel

Twig Farm - West Cornwall, Vermont

A rustic little marvel from the folks up at Twig Farm. Twig Farm was named thus because the ‘bony’ land (New Englander speak for ‘full of large rocks’) was deemed fit only to farm twigs. Lucky for us, goats love nothing more than dining on twigs, sapling trees, and grasses. Fuzzy wheel is creamy, grassy, and uber-minerally, with a distinct and beautiful stone-colored rind. Fuzzy gets its name from the fact that it is covered with a downy brown-gray mold as it ages, affectionately called 'poile du chat' or 'cat fur' by the French.  Don't you worry though, there's nothing fuzzy about this cheese - just musky, vegetal, goaty goodness with a dash of butterfat thrown in for good measure. Aged 3 months or more.


Cheese Illustration Credits: Debra Ziss