Library of Cheese

All of Saxelby’s selections organized from A to Z


Thin Red Line cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 4-6 Weeks

Size: 4oz Wheel

 

Thin Red Line

Lazy Lady Farm - Westfield, Vermont

This year Laini Fondiller, after a winter of making cheese with a neighbor’s cow milk, returned to using her own herd of goats to craft these delicate little buttons of bloomy goodness. The eponymous ‘thin red line’ is a dusting of paprika, which provides an eye-catching contrast to go along with its tongue-tingling sweet spice. The result is a flavor that is a hybrid of fresh chevre and chorizo. Delicious and unique!


Timber Coulee cheese
Cheese Stats

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Animal

Style: Washed/Natural Rind

Texture: Firm

Age: 10-12 Months

Size: 20lb Wheel

 

Timber Coulee

Hidden Springs Creamery - Westby, Wisconsin

A firm aged sheeps’ milk cheese with a bright, fruity and zingy flavor. Think tart cherries, toasted hazelnuts and flaky sea salt in cheese form. The rind is washed during the maturation process, but the cheese is quite aged, so the resulting flavor is more nutty than pungent. Aged 10-12 months.


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Washed Rind

Texture: Semi-Firm

Age: 2-3 Months

Size: 12lb Wheel

 

Timberdoodle

Woodcock Farm - Weston, Vermont

Long before there were Labradoodles, there were Timberdoodles! Timberdoodle is a colloquial name for the bird known as a woodcock, the namesake of this small Vermont Creamery. This cheese is luscious, fudgy, and creamy with a nutty and buttery flavor that will drive you bananas. Timberdoodle is washed with brine as it ages, giving it a hint of pungency. Aged 2-3 months.


Tomme de La Chataigneraie cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 3-5 Months

Size: 6lb Wheel

 

Tomme de la Chataigneraie

Herve Mons - Auvergne, France

This goats’ milk tomme is matured for several months on chestnut planks. The terroir is indeed rich in chestnut trees, which imparts a rustic taste, but keeps its paste sweet and unctuous. Pairs well with light fruity red wines and woody white wines.     


Tomme du Berger cheese
Cheese Stats

Milk Type: Goat and Sheep

Milk Treatment: Pasteurized

Rennet: Animal

Style: Washed Rind

Texture: Soft

Age: 2-4 Months

Size: 1lb Wheel

 

Tomme du Berger

Hervé Mons - Provence, France

Tomme du Berger (translates to shepherds’ tomme) hails from Provence and is made from a blend of sheep and goats’ milk. The cheesemaker has a small creamery, and buys all of his milk from two neighboring farms. The ratio of the mixture of the two milks changes from season to season depending on what is available from the farms. In the summer time, Tomme du Berger is creamy, runny, and unctuous, while in the wintertime the paste is a bit firmer. The flavor is rich and complex with notes of fruit, barnyard, and toasted nuts. Aged 2-4 months.


Toussaint cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Natural Rind

Texture: Firm

Age: 4 Months

Size: 10lb Wheel

 

Toussaint

Sprout Creek Farm - Poughkeepsie, New York

A dry, acidic and crumbly cows’ milk cheese from Sprout Creek. Think aged pecorino meets cheddar when you bite into this bold, dense, minerally cheese. The flavors range from cultured butter to onions. The rind is earthy and delicious, tasting of earth, grass, and wet stones. Aged for 4 months or more, Toussaint becomes more spicy and peppery with age.


cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Waxed Rind

Texture: Firm

Age: 2-5 Months

Size: 6lb Wheel

 

Tres Bonne

Boston Post Dairy - Enosburg Falls, Vermont

Boston Post Dairy is named after the Old Post Stagecoach road which runs straight through the farm property. The farm boasts a whopping 200 goats producing milk for the farm’s cheese, soaps, and baked goods. If anything, Tres Bonne is modestly named.  It is truly more than a “very good” aged goat’s milk cheese.  With a golden wax rind, and a fresh, minerally, and slightly sweet flavor, Tres Bonne is reminiscent of a fine goat gouda. Aged 2-5 months.


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: N/A

Style: Fresh

Texture: Soft

Age: 4-6 Weeks

Size: 1lb Block

 

Trickling Springs Creamery Butter - salted or unsalted

Trickling Springs Creamery - Chambersburg, Pennsylvania

Trickling Springs Creamery makes some of the best butter these mongers have ever tried… Each batch is crafted from organic cream sourced from local farms in northeastern Pennsylvania. During the spring and summer months, Trickling Springs requires that their partner farms graze their cows on pasture, which results in butter with a bright golden hue. This butter boasts a fat content of 91%, which in our pro-fat opinion, makes it truly fantastic. Perfect for cooking, pastry applications, or simply spreading on bread!


Trifecta cheese
Cheese Stats

Milk Type: Sheep and Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Bloomy

Texture: Soft

Age: 4-6 Weeks

Size: 4oz Wheel

 

Trifecta

Old Chatham Sheepherding Co. / Crown Finish Caves - Old Chatham New York and Brooklyn, New York

The traditional definition of trifecta is when a person accurately bets on the top three finishers in a horse race. In the case of this cheese, the top three finishers are cows, sheep, and beer! These little squares of buttery goodness are crafted by Old Chatham Sheepherding Company, and then sent down to Crown Finish Caves in Brooklyn for finishing. The young cheeses are washed with beer from Threes Brewing (yet another Trifecta reference for ya..) giving them a slight fruity funk. The texture and flavor of Trifecta is sublime - think silky, creamy sheep butter with a hint of pepper and barnyard. Aged 4 weeks.


cheese
Cheese Stats

Milk Type: Goat and Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 4-6 Weeks

Size: 8oz Wheel

 

Trillium

Lazy Lady Farm - Westfield, Vermont

Trillium is a veritable wonder of cheese engineering - a small drum comprised of three layers of mixed milk curd striated with vegetable ash. Trillium is light and spunky with nice acidity, though the pucker is mellowed slightly by the addition of buttery cow’s milk. Trillium is named for the flower, native to North America and parts of Asia that has a solitary tri-petaled flower on a stem with three leaves. Aged 4 weeks.


Trivium cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Natural Rind

Texture:v Firm

Age: 8-10 Months

Size: 10lb Wheel

 

Trivium

Creamery 333 / Crown Finish Caves - Belmont, Wisconsin and Brooklyn, New York

Trivium is a Latin road meaning ‘the place where three roads meet’. In the case of this cheese the three paths are those of Herve Mons, famed French affineur, Arnaud Solant, owner of Montchevre Cheese, and Francois Ketrauet, cheese mastermind at Peterson cheese. The three friends wanted to create a company devoted to crafting unique, original cheeses, and Trivium is their first offering. Trivium is a cave aged goat cheddar, made at Montchevre in Belmont, Wisconsin. When the cheeses are very young, they’re shipped to Crown Finish Caves in Brooklyn. The wheels are flipped, brushed, and generally coddled for a minimum of four months, during which time a slate gray natural rind undergoes its transformation. The flavor profile is milky, musky, and zesty with a slightly sweet, malted finish, and the texture is firm and dense. A great aged goats’ milk addition to our cannon of American cheeses, made with some French savoir faire and American affinage!


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 4-5 Months

Size: 20lb Wheel

 

True Blue

Woodcock Farm - Weston, Vermont

True blue is just as dreamy as it sounds… made in the style of a traditional gorgonzola, but with a rich and rustic quality that makes it an entity unto itself. The veining is sparse but intense, rendering a cheese that is milky, creamy, and almost sweet with brash bursts of peppery fruity blue. Made sporadically throughout the year at Woodcock Farm. Aged 4-5 months.


cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Natural Rind

Texture: Semi-Firm

Age: 4-6 Months

Size: 5lb Block

 

Truffle Cheddar

Hook’s Cheese - Mineral Point, Wisconsin

A truffled cheddar from one of Wisconsin’s first artisan cheese producers. These large blocks of cheddar are infused with truffle powder and truffle oil, giving the cheese an earthy mushroomy funk that is distinctly truffle.


Tubby cheese
Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed/Natural Rind

Texture: Firm

Age: 7-12 Months

Size: 20lb Wheel

 

Tubby

Spring Brook Farm/Crown Finish Caves - Reading, Vermont and Brooklyn, New York

A big old Tubby wheel of Alpine-style cheese made by Spring Brook Farm and aged at Crown Finish Caves in Brooklyn. The cheese is named for William Bunker Tubby, one of Brooklyn’s most famous architects, and designer of the Pratt Library, the home of Charles Millard Pratt, and the current home of the Brooklyn Ethical Culture building on Prospect Park West. Tubby is washed with salt brine as they age, giving the rind a tawny hue and imparting a bit of robust beefy funk to the flavor. After aging for one year in the tunnel at Crown Finish Tubbys are ripe and ready to go! The flavor riffs on Comte - it is firm yet decadently melty on the palate, and has grassy and nutty flavors laced with a touch of white chocolate. The art on each wheel was designed by Brooklyn-based artist Mike Perry whose studio is just above Crown Finish Caves.


Twig Wheel cheese
Cheese Stats

Milk Type: Goat and Cow

Milk Treatment: Raw

Rennet: Animal/p>

Style: Washed Rind

Texture: Soft

Age: 2-3 Months

Size: 2lb Wheel

 

 

Twig Wheel

Twig Farm - West Cornwall, Vermont

This washed rind, mixed milk cheese really shines! Aged for about three months, Twig wheel is supple and creamy, with a vibrant fruity, and pungent flavor. The semi-firm paste is delicious, well-rounded, and packed with the diverse vegetal flavors present as a result of the animals’ diet of brambles, shrubs, and pasture. Twig Wheel is washed with the lees of a hard cider also made by master fermenter (aka cheesemaker) Michael Lee, creating an extra depth of flavor and meaty funk. To make his dry funky cider inspired by the ciders of Normandy, Michael seeks out overlooked apple trees in the environs surrounding the farm - in the odd backyard, by the side of the road, and makes the cider from these found apples. Michael’s goal is to grow an orchard from the genetics of these ‘lost’ apple varieties - his ‘retirement project’ as he likes to joke. Aged 2-3 months.


cheese
Cheese Stats

Milk Type: Goat

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 2-3 Months

Size: 1lb Wheel

 

Twig Round

Twig Farm- West Cornwall, Vermont

A mini-round of raw goat’s milk cheese with not-so-mini flavors. Cheesemaker Michael Lee has stayed true to Twig Farm’s tradition of letting the natural flavors of goat milk shine with simple aging practices that mask none of the natural complexities of his herd’s milk. This smaller wheel is no exception, offering an array of flavors including deep peaty whiskey, tart strawberries, and sweet cream. A natural addition to Twig Farm’s stellar line-up of award winning cheeses. Aged 2-3 months.


Cheese Illustration Credits: Debra Ziss