Library of Cheese
All of Saxelby’s selections organized from A to Z
Milk Type: Cow
Milk Treatment: Raw
Rennet: Vegetarian
Style: Washed Rind
Texture: Semi-Firm
Age: 3 Months or More
Size: 3lb Wheel
Walton Umber
Vulto Creamery - Walton, New York
A rustic, farmy semi-firm wheel that pays homage to the great tommes of the Savoie. The flavor is solidly buttery, and is backed up with undertones of tangy cultured cream, yogurt, hay and pepper. The cheese gets its name from the golden yellow hue - a result of the high quality grass fed cows’ milk used to produce it. Cheesemaker Jos Vulto sources his milk from a small farm in neighboring Delhi, NY. The farm has a small herd of mostly Jersey cows that are pastured in the summer months and fed hay and dry grasses in the winter months. Aged 90 days or more.
Milk Type: Sheep
Milk Treatment: Raw
Rennet: Animal
Style: Natural Rind
Texture: Semi-Firm
Age: 3-4 Months
Size: 6lb Wheel
Weston Wheel
Woodcock Farm - Weston, Vermont
Weston Wheel is one of the best sheeps’ milk cheeses in the country. It is nutty and buttery, and has the smooth semi-firm texture of a Gruyere. Floral and fruity flavors come up throughout the paste of the cheese, ranging from Concord grapes to juicy fermented fruit. The American Cheese Society awarded it first prize for sheeps’ milk cheese in 2003. The wheels are generally sold at about 3-4 months of age, but can be aged for up to 12 months.
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Animal
Style: Bloomy Rind
Texture: Soft
Age: 6-8 Weeks
Size: 4oz Wheel
Weybridge
Scholten Family Farm - Weybridge, Vermont
Weybridge hails from the Scholten family farm in the Champlain Valley, and aged in the Cellars at Jasper Hill Farm. These diminutive wheels of cheese are made from the milk of Dutch Belted cows, a traditional breed of dairy cow seldom seen in Vermont. Weybridge is light and buttery, evoking the tang of rich crème fraiche. The finish is delicately barnyardy (a paradox if ever there was one) nutty, and slightly tart. The texture is soft, yet toothsome, with a chalky center surrounded by a layer of more broken down, fudgy exterior. Aged 6-8 weeks.
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Bloomy Rind
Texture: Soft
Age: 6-8 weeks
Size: 12oz wheel
White Diamond
Boston Post Dairy - Enosburg Falls, Vermont
A mild, lactic, bloomy rind goat’s milk cheese from Boston Post Dairy. The cheese is chalky and dense at its core, and sports a thin creamline just below the mushroomy rind. A gateway cheese for those who aren’t sure they like goat cheese… White Diamond is mild, clean, and bright. Aged 6-8 weeks
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Animal
Style: Washed Rind
Texture: Soft
Age: 6-8 Weeks
Size: 8oz Wheel
Willoughby
Jasper Hill Farm - Greensboro, Vermont
Named after Lake Willoughby, this latest cheese from Jasper Hill Farm stays true to their slogan ‘A Taste of Place.’ In fact, all cheeses from Jasper Hill bear the names of nearby monuments, landmarks, and people, celebrating the rich history (and current artisan food revival!) of Vermont’s northeast kingdom. The small discs of cheese are creamy and unctuous. Each one is gently washed with saltwater brine, yielding a flavor that hints at pungency while staying true to the flavors of fresh, sweet cows’ milk. Willoughby also boasts a nutty flavor with a hint of bitterness, almost like the aftertaste of eating peanuts with the skin on. Aged for 6-8 weeks.
Milk Type: Cow
Milk Treatment: Raw
Rennet: Animal
Style: Washed Rind
Texture: Soft
Age: 2-3 Months
Size: 10oz Wheel
Winnimere
Jasper Hill Farm - Greensboro, Vermont
Winnimere is made from the winter milk of Mateo and Andy Kehler's herd of Ayrshire cows up at Jasper Hill Farm. During the winter months, the butterfat in the milk skyrockets, due to the fact that the cows are mostly in the barn, being protected from the harsh elements of the northeast kingdom of Vermont. These conditions are perfect for making Winnimere, a washed-rind cheese that is reminiscent of the famous French Vacherin Mont D'Or. It sports a balsa bark girdle to hold all that creaminess in, as well as to augment the cheese's natural woodsy, pungent and smoky aromatics. Tastes of mustard, smoked meat, juniper, and wine. Aged 60 days or more.
Milk Type: Sheep
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Waxed Rind
Texture: Firm
Age: 7-12 Months
Size: 20lb Wheel
Wischego
Hidden Springs Creamery - Westby, Wisconsin
Finally! A Manchego-style cheese from America’s Heartland! A firm, nutty, and fruity sheeps’ milk cheese that would make any Spaniard proud. The wheels are coated in wax in the traditional way and aged for 6-7 months. During their maturation, Hidden Springs Wischego develops a rich, meaty flavor that is brightened by notes of fermented fruit and salt.
Cheese Illustration Credits: Debra Ziss
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