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/Waxed Rind

Texture: Firm

Age: 24 Months

Size: 80lb Wheel

Parmigiano Reggiano

Ambrosi - Emiglia-Romagna, Italy

What?! I thought this was an all-American cheese shop! Well, it is. But even this American has to admit that no one does Parmesan like the Italians. We had to make a concession for this one. It’s your classic Parmigiano Reggiano, aged for a minimum of 14 months and made from skimmed cows’ milk from the DOC designated region of production, and it’s aged to sweet and nutty perfection.

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Cheese Stats

Milk Type: Sheep and Cow

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: semi-firm

Age: 7-9 Months

Size: 20lb Wheel

Patmos Peak

Bonnieview Farm - Craftsbury, Vermont

Named after a hill near Bonnieview Farm that also happens to be the name of an Antarctic Mountain. This big wheel of mountain-style cheese is crafted from a blend of sheep and cows’ milk, and has the fruity, nutty twang of its Alpine cousins. The paste is semi-firm and snappy, making it a versatile addition to a cheese board, or melted into a cooked dish like gratin or mac and cheese. The wheels are made in the summer time and meant to age out through the winter in Bonnieview Farm’s newly completed cheese cave. Aged 7-9 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Washed Rind

Texture: Semi-Firm

Age: 5-6 Months

Size: 12lb Wheel

Pawlet

Consider Bardwell Farm - West Pawlet, Vermont

An Alpine tomme-style cheese whose interior is dimpled with tiny holes and rivulets. The golden, buttery paste is simple and balanced with a deep nutty flavor. The finish is something to marvel at, leaving a bright tangy streak of flavor on the palate after the more subdued and gentle primary elements of the cheese give way. Pawlet is aged for 5 to 6 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Washed Rind/Natural Rind

Texture: Semi-Firm

Age: 10-12 Months

Size: 12lb Wheel

Pawlet Reserve

Consider Bardwell Farm - West Pawlet, Vermont

This special reserve is only available at certain times of the year. Consider Bardwell selects exceptional batches of their Pawlet cheese (ones that show promising flavors that will be enhanced through aging) and age them for an additional five months, bringing the age profile up to 10 months. The taste of these wheels is deep, sharp and sublime… think caramelized onions, garlic, and cheesy homemade butter. The texture is fudgy and dense, and the rind smells of dark chocolate. Aged 10 months or more.

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Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 4-8 Weeks

Size: 8oz Wheel

Pave Cardinal

Herve Mons - Centre, France

Originally, this cheese came from a small village in southern France called Richelieu (named for the infamous Cardinal). As the cheese grew more popular, it was no longer made in the village, but pays homage to its history with the name Pave Cardinal. The cheese is square-shaped (pave means paving stone in French) and has a light, lactic tangy flavor that becomes nuttier as it ages. Aged 4-8 weeks in the caves of Hervé Mons, a Meilleur Ouvrier de France for affinage.

Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Washed Rind

Texture: Soft

Age: 2-3 Months

Size: 2lb Wheel

Pave du Nord

Herve Mons - Nord-Pas-de-Calais, France

Named for its shape and size (pave means paving stone in French) this cheese is reminiscent of the numerous cobblestones on the Paris-Roubaix road. Nutty with a caramel-sweet flavor and sharp finish, it was long considered to be the workers equivalent of Mimolette. The deep orange color of the cheese comes from the addition of annatto seed extract - a natural dye pressed from seeds of the achiote tree. Pairs well with Maury and White Port.

Cheese Stats

Milk Type: Goat and Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh/Bloomy Rind

Texture: Soft

Age: 1-2 Weeks

Size: 4oz Wheel

Pearl

Seal Cove Farm - Lamoine Maine

A delightful little droplet of creamy and decadent cheese. These Pearls are young, tangy and absolutely delicious, from their near-iridescent rinds down to their fluffy and spreadable cores. This goat and cow mix proves to be a match made in heaven... the buttery sweetness of the cows' milk is tempered by the slightly piney musk of the goats' milk. The sublime, silky texture owes to the fact that cheesemaker Barbara Brooks painstakingly ladles layer after layer of delicate curd into the molds. Pearls are aged at Seal Cove Farm for a week before being shipped to Saxelby Cheese, and then are aged another 1-2 weeks.

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Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 4-8 Weeks

Size: 10oz Log

Pipe Dreams Buche

Pipe Dreams Fromage - Greencastle, Pennsylvania

A Loire Valley style ashed log of goats’ milk cheese. Bright, tart, lemony, and musky flavors dominate this young log of chevre, which takes its shape and inspiration from St. Maure. The finish of the goats’ milk is smooth and clean, while the ashed rind contributes a slight mineral flavor. Cheese maker Brad Parker honed his skills as a cheese maker and goatherd in the Limousin region of France, and his experience shows through the flavor of his sublime goat cheeses.

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Cheese Stats

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Animal

Style: Rindless

Texture: Semi-Firm

Age: 6 months or more

Size: 5lb block

Pipit

Landmark Creamery - Albany, Wisconsin

They say throughout history that some of the best cheeses have resulted from happy accidents. Pipit is one of those cheesy tales... The two Annas that own Landmark Creamery (Anna Thomas Bates and Anna Landmark) got a call from the affinage / cheese aging space that they were renting out at the time saying that there were no more wooden boards to age young, natural rind cheese. Being resourceful, as all cheesemakers must, they quickly came up with a recipe for a cheese that they could cryovac and age in blocks. They were aiming for a cheese that would melt well and be tasty after just 30 days, but as is the case with so many cheeses, they become MUCH more interesting with age. Pipit is sold at the age of 6 months or more, and is an uncommon and uncommonly delicious cheese. It has a bright acidity that is tempered by bits of sweet, caramelized, crystalline goodness, and the fullness of the sheep’s milk shines through, giving the cheese a big, round flavor. The texture is somewhere between cheddar and feta - dense and toothsome, yet slightly flaky.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed/Natural Rind

Texture: Firm

Age: 6-12 Months

Size: 10lb Wheel/p>

Pleasant Ridge Reserve

Uplands Cheese Company - Dodgeville, Wisconsin

One of the winningest cheeses in the history of the American Cheese Society, Pleasant Ridge Reserve has taken home a few blue ribbons: 2001, 2005, and 2010. Cheesemaker Andy Hatch crafts these Alpine-style wheels just 10 weeks out of the year, when the cows are out on pasture. The flavors locked within each wheel of Pleasant Ridge are the perfect expression of the terroir of the low grassy valleys of southwestern Wisconsin in summertime. Each rich and hearty wheel sports a stately coffee brown rind, and tastes of toasted nuts and caramel. Aged between 6 to 11 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed/Natural Rind

Texture: Firm

Age: 12 Months or More

Size: 10lb Wheel

Pleasant Ridge Reserve Extra Aged

Uplands Cheese Company - Dodgeville, Wisconsin

This extra special, extra aged Pleasant Ridge generally makes its appearance each year in the fall after being aged for a minimum of 12 months. At Uplands, cheese is only made for 9-10 weeks out of the year when the cows are out on pasture. As the cheese ages, the smooth, milky, grassy, nutty flavors present in younger wheels morph into intensely fruity, pineapple-y flavors with a dash of meat stock and barnyard thrown in for good measure. The texture of Pleasant Ridge Extra Aged is also unique - after hitting the 12 month mark of aging, the wheels begin to exhibit little flecks of tyrosine, the crystally, crunchy bits that practically pop on your tongue when you eat it.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: N/A

Style: Fresh

Texture: Soft

Age: 2-3 Weeks

Size: 8oz or 1lb Block

Ploughgate Cultured Butter

Ploughgate Creamery at Bragg Farm - Fayston, Vermont

Ploughgate Creamery butter is made from fresh Vermont cream sourced from the St Albans Coop. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. The flavor from the sweet cream shines through, creating an elegant and balanced butter that is among the best we've ever tasted! Thanks to an incredible program by the Vermont Land Trust in which young farmers compete to win the right to purchase a farm that has been conserved with the purpose of keeping the land in agriculture, butter maker Marisa Mauro was able to purchase the historic Bragg Farm and open her business Ploughgate Creamery on its land.

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Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Animal

Style: Natural Rind

Texture: Firm

Age: 2-3 Months

Size: 8lb Wheel

Providence

Goat Lady Dairy - Climax, North Carolina

A happy accident, Providence was created when the cheesemakers at Goat Lady Dairy were trying to whip up a batch of Taleggio-style cheese. What they goat instead was a firm, nutty goat’s milk cheese more akin to a Spanish Manchego or Parmigiano Reggiano. The cheeses have a distinctive square shape, and are covered by a rustic earthy rind. The flavor is sweet, nutty, and mineral with a goaty undertone. Aged 2-3 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 2 months

Size: 2lb wheel

Provola

Caputo Brothers Creamery - Spring Grove, Pennsylvania

A young provola made from Caputo Brothers Creamery’s famed fermented mozzarella curd. The curds are pulled just as they would be for mozzarella, but are shaped into long bats instead of balls. The cheeses are then salted in brine and hung to dry in Caputo’s aging caves. These cheeses tend to be quite young - just 2 or 3 months, and are smooth and buttery with a sublty piquant swissy bite. When aged longer the cheese becomes drier and sharper.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 2-3 months

Size: 7lb wheel

Provola Piccante

Caputo Brothers Creamery - Spring Grove, Pennsylvania

A young provola made from Caputo Brothers Creamery’s famed fermented mozzarella curd. The curds are pulled just as they would be for mozzarella, but are shaped into long bats instead of balls. The cheeses are infused with certified Calabrian chili flakes to give each wheel a spicy kick. The cheeses are then salted in brine and hung to dry in Caputo’s aging caves. These cheeses tend to be quite young - just 2 or 3 months, and are smooth and buttery with a sublty piquant swissy bite. When aged longer the cheese becomes drier and sharper.

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Cheese Stats

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Animal

Style: Washed/Natural Rind

Texture: Semi-Firm

Age: 3-6 Months

Size: 10lb Wheel

Pyrenees Brebis

Herve Mons - Pyrenees, France

A delicious semi-firm sheeps’ milk cheese produced in the southern Pyrenees region of France. A slightly larger production than its cousin, Ossau Iraty, these beautiful coffee-colored wheels are rich and creamy with a hint of toasty caramel sweetness. Notes of citrus, fresh grass, flowers, and vanilla are also present in the paste of this ancient and celebrated cheese that has been made in the Pyrenees mountains that straddle Basque Spain and France for over 1,000 years. Aged 3-6 months.

Cheese Illustration Credits: Debra Ziss

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