Library of Cheese

All of Saxelby’s selections organized from A to Z

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 2-3 Months

Size: 3lb Wheel

Hamden

Vulto Creamery - Walton, New York

A rustic, tomme-style cheese with a subtly complex flavor profile. The wheels are coated with a hearty helping of mucor, the fuzzy mold that the French affectionately refer to as ‘poile du chat’ or ‘cat fur’. The paste is dual-textured, breaking down to a clay-like, semi-firm texture around the rind and retaining a chalky center. Hamden tastes of cultured cream mixed with soil, grass, and a hard-to-pin-down root vegetable flavor that comes closest to turnips… Aged 2-3 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 6-8 Weeks

Size: 8oz Wheel

Harbison

Jasper Hill Farm - Greensboro, Vermont

This creamy, bark-wrapped cows’ milk cheese takes its name from Greensboro’s local librarian. The wheels are characterized by a sweet milky flavor, and finish with meaty, smoky, juniper notes that are imparted via the bark, which is harvested from balsa trees in the surrounding woodlands. Aged for 45-60 days.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Natural Rind

Texture: Semi-Firm

Age: 2 Months or More

Size: 6lb Wheel

Harpersfield Muddy River Black IPA

Brovetto Dairy - Harpersfield, New York

The Muddy River Farm Brewery, located in Unadilla, New York, is just a stone’s throw (or a short drive) from the Brovetto dairy. Soaked in beer, this cheese is definitely staying true to its German roots... Harpersfield was originally modeled after Tilsit, a famous cheese from Deutschland. This American original is the only cheese we know of that's made in this fashion - young wheels of cheese are soaked in Muddy River’s Black IPA for one week, allowing the beer to penetrate the semi-firm chalky paste and dye the rind of the cheese a burnt sienna brown. Deliciously yeasty with tangy and lactic notes, this cheese is the perfect marriage of two nearly perfect fermented foods.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Waxed Rind

Texture: Semi-Firm

Age: 2 months or more

Size: 10lb wheel

Highlander

Calkins Creamery - Honesdale, Pennsylvania

A creamy all-around cow’s milk cheese that is at home on a cheese plate or in your favorite sandwich. Buttery, rich and generally lovable, Highlander is a versatile (and affordable!) raw milk farmstead cheese. The wheels are coated with bright red wax to maintain the creamy consistency of the cheese. In fact, it’s not unlike a young gouda. The paste is semi-firm, yet toothsome, and the flavor is buttery and milky with just a hint of tannic sharpness on the finish.

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Cheese Stats

Milk Type: Sheep and Cow

Milk Treatment: Raw

Rennet: Animal

Style: Blue

Texture: Semi-Firm

Age: 3-5 months

Size: 7lb wheel

Hinman Settler

Jasper Hill Farm - Greensboro, Vermont

A new blue from our friends at Jasper Hill Farm that is a riff on Bayley Hazen Blue, but made from a blend of sheep and cow’s milk. This batch was made with a ratio of 30% sheep’s milk (which due to it’s high fat and protein content, yields about 46% curd) The sheep milk was sourced from Bonnieview Farm, a neighboring sheep dairy with a flock of about 150 milkers. The wheels are fudgy and dense, and the flavor is rich, fruity, and chocolate-y, with hints of wool, mushrooms, and roasted nuts imparted by the sheep’s milk.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Blue

Texture: Soft

Age: 12 Months

Size: 6lb Wheel

Hook’s Blue

Hook’s Cheese Company - Mineral Point, Wisconsin

This is as classic as blue cheese gets. Made by Julie and Tony Hook just outside of Madison Wisconsin, this creamy, spicy blue cheese’ll knock your socks off. When you think blue cheese dressing, blue cheese burger, blue cheese anything, this blue will do you right. The milk for the cheese is sourced from small neighboring dairies that farm with respect for the land and their animals. Hook’s Blue is rindless, and has a dense and creamy Roquefort-esque texture that melts on your tongue. It is aged for 12 months, during which time rich, fruity, and peppery notes develop within the paste.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed Rind

Texture: Soft

Age: 2-3 Months

Size: 2lb Wheel

Hooligan

Cato Corner Farm - Colchester, Connecticut

Hooligan was named thus because it was a tricky cheese to get the hang of making. Kind of like caring for young children, if these wheels of raw cows’ milk cheese are not attended to constantly and washed with a b-linens laced brine a few times weekly, they simply won’t turn out. Cheesemaker Mark Gillman certainly has his recipe down pat now, turning out an odoriferous cheese that is supple, creamy, and redolent of wine and fermented fruit. Aged 2-3 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Washed Rind

Texture: Soft

Age: 4-6 Weeks

Size: 1lb Wheel

Humble Pie

Woodcock Farm - Weston, Vermont

Humble Pie, a common American idiom (and now delicious cheese!) actually evolved from a thing called Umble Pie, which was a pastry filled with different kinds of offal. Yum. We've come a long way from Umble with this tangy, tasty, and yes, a tad bit beefy cheese. The rind is washed ever so slightly with a b-linens-laced brine and takes on a tawny, orangey glow after just a few weeks in the cellar. The paste is smooth, creamy, and even, like a well-aged Robiola, and the flavor parries between butter, tart sour cream, and toasted hazelnuts. Aged 4-6 weeks.

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Cheese Illustration Credits: Debra Ziss

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