Library of Cheese

All of Saxelby’s selections organized from A to Z


O’ My Heart cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 4-6 Weeks

Size: 8oz Ball

 

O’ My Heart

Lazy Lady Farm - Westfield, Vermont

Could it be that this cheese is a cautionary tale against overconsumption?  Surely, if you ate too many of these little buggers, you would be a likely candidate for a coronary.  Or is it just an ode to the fatty buttery goodness of organic cows’ milk from the Northern climes of Vermont? We at Saxelby think it’s the latter… Either way, this mold-ripened disc of double cream cows’ milk is a winner.  At just four ounces, it is the perfect cheese to tote along with you to a dinner party.


Ocooch Mountain cheese
Cheese Stats

Milk Type: Sheep

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Firm

Age: 3-4 Months

Size: 10lb Wheel

 

Ocooch Mountain

Hidden Springs Creamery - Westby, Wisconsin

An Alpine-style sheeps’ milk cheese that takes its inspiration from the great Gruyere! The wheels are washed with salt brine when young, and as they age, the rind begins to dry and become a bit earthier. The texture of Ocooch Mountain is smooth and firm with the signature creaminess of Alpine-style cheeses. Ocooch takes its name from the mountains surrounding Hidden Springs Creamery, which is located in the Driftless region of Wisconsin - one of the few parts of the state that was not leveled out by glacial activity. The flavor is light and creamy with hints of grass, butter, and toasted nuts. Aged 3-4 months minimum.


cheese
Cheese Stats

Milk Type: Goat and Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Natural Rind

Texture: Firm

Age: 3 Months or More

Size: 6lb Wheel

 

Olga

Seal Cove Farm - Lamoine, Maine

Made from a mix of goats’ milk from Barbara Brooks’ own herd and organic cows’ milk from a neighboring farm, this Olga hits you with a one two punch of flavor, starting with a bright and buttery blast from the cows’ milk followed by the mellow musky flavor of late fall goats’ milk.  The aging of this washed-rind cheese gives it a firm and dignified paste, with a lingering caramel-toned sweetness on the finish.


Oma cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed Rind

Texture: Soft

Age: 2-3 Months

Size: 2lb Wheel

 

Oma

VonTrapp Farmstead - Waitsfield, Vermont

A pudgy, unctuous, washed-rind cheese that is one part cauliflower and one part peanut butter.  The VonTrapp family (of The Sound of Music fame) settled in Vermont's Mad River Valley and dabbled in many industries before settling on cheese. Named for Sebastian VonTrapp's grandmother (Oma is Austrian for grandmother), the cheeses are bathed in a salt water brine twice weekly up at the Cellars at Jasper Hill Farm. Oma is the perfect mouthful of pungent, salty, barnyard goodness. Aged for 2 to 3 months.


cheese
Cheese Stats

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Animal

Style: Natural Rind/p>

Texture: Firm

Age: 10 Months or More

Size: 10lb Wheel

 

 

Ossau Iraty

Herve Mons - Pyrenees and Basque Country, France

More than any other, Ossau Iraty is truly an ancient cheese. Made from the milk of Basco Bearnaise and Manech sheep by Basque shepherds who have practiced the art of transhumance (or moving the animals up and down the mountains) for centuries. Herve Mons' selection has a complex aroma with a depth of flavor rarely found. Each wheel is milky, caramelized, and sweet with deep woolly barnyard undertones. Rich, creamy and full flavored, this cheese is perfect with nut brown ales, rustic red wines, fresh fruit, and hearty whole grain bread.  


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Washed Rind

Texture: Soft

Age: 2-3 Months

Size: 2lb Wheel

 

Ouleout

Vulto Creamery - Walton, New York

Pronounced (Ou-lee-out), this wonderfully fragrant and meaty washed rind cheese comes from the capable hands of Jos Vulto’s creamery in Delaware County. The wheels are washed with a saltwater brine; over the course of their maturation they develop distinctly fruity, funky, fermenty flavors accented by a slightly acidic twang. The milk for Ouleout is sourced from a neighboring dairy in Delhi, NY, where the mostly Jersey-based herd is fed a diet of pasture in the summer months and dry hay and grasses in the wintertime. The cheese is named after nearby Ouleout Creek. Aged 60-90 days.


Ovalie Cendree cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 8-12 Weeks

Size: 8oz Wheel

 

Ovalie Cendree

Herve Mons - Poitou-Charentes, France

A dense and chalky oval of chevre dusted with vegetable ash. Made by a cooperative in the Poitou-Charentes region of France, Ovalie Cendree is typical of the famed chevres that hail from the region. The coating of young, fresh chevres in vegetable ash and salt is an age-old tradition in France, originally used as a measure to keep flies off of cheeses back when fromageries weren’t quite so modern. Aged in Herve Mons’ cheese caves located just outside of Lyon, this cheese is transformed from a fresh, young, rindless disc to one that is ripe, musky and bursting with flavor. The center will remain dense, chalky and peanut-buttery as it ages, while the layer just under the rind will get creamier. The flavor profile is tangy and lactic, with underlying notes of musk, cream, hay, and toasted nuts. Aged between 8 and 12 weeks.