FREE SHIPPING ON ALL US ORDERS
Choose Your Own Box
Choose Your Own Box
Choose Your Own Box
Choose Your Own Box
Choose Your Own Box
Choose Your Own Box
Choose Your Own Box
Choose Your Own Box
Choose Your Own Box
$75.00

Choose Your Own Box

Choose 3 cheeses from our curated selection for our Classic Box or add an additional two accompaniments for our Signature Box.

Orders received 
by Saturday will ship on Monday or Tuesday of the following week.

Shipping & Delivery

CLASSIC & SIGNATURE BOXES

PAYMENT

Standard Subscription

  • Pay only for your first month and it will automatically renew each month.

  • We send you an email 5 days before the end of each month notifying you of the upcoming renewal charge.

  • Cancel or pause your subscription anytime during these 5 days.

Gift Subscription

  • Gifts can be purchased for 1 month, 3 months, 6 months, or 12 months.

  • Your gift subscription is paid up front in full.

  • You can include a gift message which includes the box delivery date.

Shipping

  • Orders received the 1st-15th of the month ship the 2nd Monday of the following month.

  • Orders received the 16th-31st of the month ship the 3rd Monday of the following month.


CHOOSE YOUR OWN

PAYMENT

  • This is a one time purchase for yourself.

  • Standard Box: choose 3 kinds of cheese for $75.

  • Signature Box: choose 3 kinds of cheese plus 2 accompaniments for $95

SHIPPING

  • Order by Saturday and your box will ship on Monday or Tuesday of the following week.


SEASONAL BOXES

PAYMENT

  • This is a one-time purchase for yourself or a gift.

    SHIPPING

    • Order by the specified date in the product listing.

    Harbison

    Harbison is made from the milk of Jasper Hill's own herd of Ayrshire cows. It is a spruce- bark wrapped bloomy-rind cheese with a spoonable, rich creamy and addictive paste. Its flavors are woodsy, vegetal and mustardy and finish with a hint of sweet cream. To serve, go in from the top by cutting part of the top rind off and spooning out the paste.

    Please note: It is normal for the spruce bark to be mottled with white, blue and green molds. You can leave as is or wipe the bark off with a soft cloth.

    • Farm/Producer/Importer: Jasper Hill Farm
    • Place: Greensboro, VT
    • Style: Bloomy rind
    • Milk Type: Pasteurized cow
    • Rennet: Traditional
    • Age: 6-13 weeks
    • Pairing: Lightly oaked Chardonnay, sour beer or a crisp cider

    Cabot Clothbound Cheddar

    In 2003 esteemed cheddar producer Cabot had a burning desire to produce a more traditional cloth wrapped cheddar, something a bit more artisan, a definite departure from their usual cheddar. The only problem was they did not have the type of aging caves necessary to age a bandaged wrapped cheddar. After a bit of searching, they heard about two brothers, Andy and Mateo Kehler in Greensboro, VT who were making cheese and aging it on their farm. A collaboration ensued and their partnership endures. The wheels are produced at Cabot then sent to the Cellars at Jasper Hill Farm to be aged to their brothy, buttery, earthy glory. The texture is slightly crumbly and crystalline but melts in your mouth. Cabot Clothbound is an award-winning cheese, winning Best in Show at the American Cheese Society Conference in 2006.

    • Farm/Producer/Importer: Cabot Cooperative Creamery/Cellars at Jasper Hill
    • Place: Greensboro, VT
    • Style: Firm
    • Milk Type: Pasteurized cow
    • Rennet: Vegetarian
    • Age: 9-13 months
    • Pairing: Pinot Noir, sparkling cider or a hoppy ale

    Manchego 1605

    Manchego is a tricky cheese. There are so many on the market so how do you decide what is good Manchego? We have tasted dozens and enthusiastically decided on Manchego 1605. This is one of the few Manchegos that is handmade with unpasteurized milk from a single herd of sheep and then aged with an unwaxed rind. Its produced by Maria Jos at Finca Sierra La Solana, a ranch from 1878 that also grows grapes and almonds. For us, it is not about age but flavor. These wheels taste of hay, green olive, and almonds. Manchego 1605 is truly artisan and authentic.

    • Farm/Producer/Importer: Finca Sierra la Solana/Queseria 1605/Essex St. Cheese Company
    • Place: Ciudad Real, Spain
    • Style: Firm
    • Milk Type: Raw sheep
    • Rennet: Traditional
    • Age: 6-8 months
    • Pairing: Albarino, sour beer

    Grayson

    Taking inspiration from Europe, the Feete family created Grayson to suit their mountainous Virginia landscape. The Feetes only make cheese when their small herd of Jersey cows is grazing on pasture making it a seasonal cheese and creating its delicious flavor. We pick up hints of grass, nuts and an undertone of earthiness in the flavor. Grayson is a washed rind cheese, meaning it is washed with a brine solution while aging to propagate the beautiful reddish-orange rind and further develop the meaty texture and sometimes bacony flavor.

    • Farm/Producer/Importer: Meadow Creek Dairy/Helen Feete
    • Place: Galax, VA
    • Style: Washed
    • Milk Type: Raw cow
    • Rennet: Traditional
    • Age: 60 days
    • Pairing; Riesling or Belgian Ale

    Brabander

    Brabander goat's milk gouda is made in the Brabant region of southern Holland from the pasteurized milk of Saanen goats. It is aged by our dear friend Betty Koster who with her husband Martin own two amazing cheese shops in Amsterdam. Betty and Martin work closely with the producers to ensure great practices and high-quality cheese. They select their wheels and age them at slightly warmer than normal temperatures which Betty believes help develop a greater complexity and depth of flavor. Brabander is dense and creamy with flavors of nut, caramel, hay and just a touch of gaminess.

    • Farm/Producer/Importer: Fromagerie L'Amuse/Essex St. Cheese Company
    • Place: Brabant, Holland
    • Style: Firm
    • Milk Type: Goat
    • Rennet: Vegetarian
    • Age: 8-10 months
    • Pairing: Off-dry Riesling, White ale

    Stilton 

    Stilton is one of the most celebrated cheeses in England and ours is handcrafted by Colston Bassett Dairy in Nottinghamshire. Colston Bassett purchases their milk from five neighboring farms. The truckles (cylinder wheels) are hand selected by Neal's Yard Dairy for us and are produced to their specifications-they must use traditional rennet and are less pierced so the sweet, buttery flavors shine through and balance the blue, minerally tones.

    • Farm/Producer/Importer: Colston Bassett Dairy/ Neal's Yard Dairy
    • Place: Nottinghamshire, England
    • Style: Blue
    • Milk Type: Cow
    • Rennet: Traditional
    • Age: 3-4 months

    MT. Tam 

    Named for Mt. Tamalpais in northern California, Mt. Tam is a triple cream that is handcrafted from fresh organic milk from the Straus Family Dairy. Triple cream cheeses have added cream to raise the butterfat to 75% or above. This creamy, decadent cheese has the flavor of cultured butter and a hint of white button mushroom from the edible rind.

    • Farm/Producer/Importer: Cowgirl Creamery
    • Place: Petaluma, CA
    • Style: Bloomy
    • Milk Type: Cow
    • Rennet: Vegetarian
    • Age: 3 weeks
    • Pairing: Sparkling white wines, like Champagne or Prosecco. Imperial Stout

    Cabot Clothbound Cheddar

    In 2003 esteemed cheddar producer Cabot had a burning desire to produce a more traditional cloth wrapped cheddar, something a bit more artisan, a definite departure from their usual cheddar. The only problem was they did not have the type of aging caves necessary to age a bandaged wrapped cheddar. After a bit of searching, they heard about two brothers, Andy and Mateo Kehler in Greensboro, VT who were making cheese and aging it on their farm. A collaboration ensued and their partnership endures. The wheels are produced at Cabot then sent to the Cellars at Jasper Hill Farm to be aged to their brothy, buttery, earthy glory. The texture is slightly crumbly and crystalline but melts in your mouth. Cabot Clothbound is an award-winning cheese, winning Best in Show at the American Cheese Society Conference in 2006.

    • Farm/Producer/Importer: Cabot Cooperative Creamery/Cellars at Jasper Hill
    • Place: Greensboro, VT
    • Style: Firm
    • Milk Type: Pasteurized cow
    • Rennet: Vegetarian
    • Age: 9-13 months
    • Pairing: Pinot Noir, sparkling cider or a hoppy ale

    Comté

    Comté is made from raw cow's milk exclusively in the Jura Mountains of France, It has been produced for over eight centuries and is France's most consumed cheese. Comté has a PDO (Protected Designation of Origin) which means the rules of production are strict. Everything from milk treatment, to breed, to geographic region and more, are defined. The texture of Comté is dense and smooth, and flavors are complex. Our Comté is selected for us by the folks at Essex St. Cheese. They travel to the aging caves at Marcel Petite and taste every wheel to find the perfect Comté just for us. The flavor profile is herbaceous and fruity with hints of hay, fried onions, and hazelnuts.

    • Farm/Producer/Importer: Cooperative village dairies/Marcel Petite/Essex Street Cheese
    • Place: Franche-Comte, France
    • Style: Firm
    • Milk Type: Raw Cow
    • Rennet: Traditional
    • Age: 13-18 months
    • Pairing: Chardonnay, Belgian beers

    Pleasant Ridge Reserve

    Cheesemaker Andy Hatch only makes Pleasant Ridge Reserve from milk produced when his cows have been out on pasture, giving the milk and cheese a rich, golden color and grassy flavor that tastes of summer. Andy only makes cheese on days when the pasture conditions are ideal to ensure the quality of the cheese. The farm incorporates rotational grazing by creating 20 separate pastures on their 244-acre farm in southern Wisconsin. The recipe for Pleasant Ridge Reserve is similar to the French Alpine classic Beaufort and yields cheese with deep savory flavor. We can taste sweet salted caramel, grass, and a mile long fruity finish. Pleasant Ridge is the most-awarded cheese in American history, having won Best of Show in the American Cheese Society's annual competition three times (2001, 2005 and 2010)

    • Farm/Producer/Importer: Uplands Cheese/Andy Hatch
    • Place: Dodgeville, WI USA
    • Style: Firm
    • Milk Type: Raw Cow
    • Rennet: Traditional
    • Age: 9-10 months
    • Pairing: Syrah or Old World Chardonnay. Belgian Witbier

    L'Amuse Gouda

    We work closely with cheese selector and importer Essex St. Cheese to source this incredibly aged gouda. The cheese is produced in northern Holland by the Cono Co-op and then is aged by affineur and cheesemonger Betty Koster. Betty ages these wheels at a slightly warmer temperature than typically aged gouda. The result is a deep flavor, plenty of tyrosine crunch (proteins) and a texture that is not too dry and brittle. It is creamy with distinctive hazelnut flavor and deep caramel notes.

    • Farm/Producer/Importer: Cono Co-op/Fromagerie L'Amuse/Essex St Cheese
    • Place: Beemster region, Holland
    • Style: Hard
    • Milk Type: Cow
    • Rennet: Traditional
    • Age: 24-26 months
    • Pairing: Cabernet Sauvignon, double IPA

    Ossau Iraty

    Ossau Iraty is a delicious sheep's milk cheese produced in the French Pyrenees. The name comes from the production area that includes two neighboring provinces: the Ossau Valley, located in the Bearn and Iraty, a forested area in the French Basque Pyrenees. Milk for production comes from the local breeds of sheep, the Manech, and Basco-Bearnaise. The texture of Ossau Iraty is smooth, and dense and supple. Ossau Iraty is sweet and nutty, with flavors of grass, flowers and savory vegetal notes.

    • Farm/Producer/Importer: Basco Bernais co-op
    • Place: Pyrenees, France
    • Style: Firm
    • Milk Type: Raw sheep
    • Rennet: Traditional
    • Age: 5-6 months
    • Pairing: Red Bordeaux, Lambic Ale, hard cider

    Bayley Hazen Blue

    Bayley Hazen Blue is a buttery, natural-rinded raw cow's milk blue cheese made by Jasper Hill Farm in Vermont. Its texture is firm, dense, and fudgy. Reminiscent of Stilton, Bayley's flavors are approachable since the spiciness of the blue mold is balanced by buttery, sweet, milky notes. We often detect roasted hazelnuts, chocolate, fresh grass and sometimes licorice.

    • Farm/Producer/Importer: Jasper Hill Farm
    • Place: Greensboro, VT
    • Style: Blue
    • Milk Type: Raw Cow
    • Rennet: Traditional
    • Age: 3-4 months
    • Pairing: Riesling, Imperial Stout

    Coupole

    Named for its domed shape, Coupole is dense and creamy and has a mild, wrinkly rind that contributes to yeasty and nutty flavors. Coupole's paste is delicate and citrusy with a fudgy texture that contrasts with the flavor of the rind. Founded in the 1980s by Allison Hooper and Bob Reese, Vermont Creamery started with a delicious fresh chevre and has continued to grow to offer an ever-expanding array of dairy products. Over 30 years later, and with more than 100 national and international awards, Vermont Creamery produces some of the most revered goat cheeses in the United States.

    • Farm/Producer/Importer: Vermont Creamery
    • Place: Websterville, VT
    • Style: Soft-ripened, geotrichum rind
    • Milk Type: Goat
    • Rennet: Vegetarian
    • Age: 3-5 weeks
    • Pairing: Sancerre, Oregon Pinot Noir, Saison

    Pawlet

    Pawlet is a workhorse cheese. It is great on a cheese platter, delicious for a quick snack and excellent for melting into just about any recipe. Made from raw, Jersey cow's milk Pawlet has a yielding semi-soft texture and flavors that are grassy, buttery, nutty and slightly meaty. Fun fact- in 1864 Consider Bardwell Farm was the site of America's first dairy cooperative. They produced cheddar which was loaded onto railcars and sent to New York City. The farm is now owned by Angela Miller and her husband, Russell Glover.

    • Farm/Producer/Importer: Consider Bardwell Farm
    • Place: West Pawlet, VT
    • Style: Semi-soft
    • Milk Type: Raw Cow
    • Rennet: Vegetarian
    • Age: 4-6 months
    • Pairing: Chardonnay, Belgian farmhouse ale

    Castleton Crackers Simply Wheat

    Made in VT by our friend Whitney Lamy, Castleton Crackers are perfect for spreading with your favorite cheese. These hand rolled and hand cracked crackers are simple and buttery and pair well with all cheeses.

    Rustic Bakery Olive Oil & Sel Gris Flatbreads

    Located in Marin County, north of San Francisco, Rustic Bakery produces top-notch crackers and baked goods. We think these Olive Oil & Sel Gris flatbreads are the perfect match to cheese. They are made by hand using organic grains and extra virgin olive oil and finished with a sprinkling of French sea salt. Their flaky, crunchy texture is light yet crispy.

    Jan's Farmhouse Cranberry Pistachio Crisps

    Jan's Farmhouse Cranberry Pistachio crisps are chock full of dried cranberries, pistachios, flax seeds, pumpkin seeds, and finished with a hint of rosemary. They are made without any artificial or processed ingredients and are GMO-free. These crackers are the creation of Jan Gorham of Stowe, Vermont and they are ideal for any cheese board.

    Onesto Artisan Crackers

    Onesto crafts their crackers by hand, with the simplest ingredients, the way food was meant to be made. They never use preservatives or chemicals in their products. Certified gluten free.

    Quince & Apple Pear with Ginger & Honey

    Handmade preserves are a delicious match for cheese and Q & A's Pear with Ginger & Honey is as perfect as it gets. Fresh from the orchard, ripe pears and crisp apples are mixed with honey and grated ginger making the preserves a warm, not too sweet match to soft and sheep's milk cheeses.

    Divinia Fig Spread

    Crafted from Aegean figs, Divina Fig spread is deeply fruity and complex with notes of caramel and honey. It is the ideal cheese pairing.

    Black Lava Cashews

    Black Lava Cashews are salty, sweet crunchy and addictive. They are roasted in small batches in antique copper kettles over open flames, then lightly coated with caramelized sugar and Hawaiian black sea salt. We suggest you try them with the L'amuse Gouda for pairing perfection!

    Wood's Cider Jelly

    The Wood family has been making cider jelly in Vermont since 1882. They grind and press the apples in the original screw press making cider and then evaporate it in a stainless steel wood-fired evaporator to make the jelly. Nothing is added, no preservatives or sweeteners revealing a super concentrated apple flavor. We love it with cheese but it also is great with pork or even peanut butter on toast.

    PAYMENT

    • This is a one time purchase for yourself or a gift.
    • Standard Box: choose 3 cheeses for $75.
    • Signature Box: choose 3 cheeses plus 2 accompaniments for $95

    SHIPPING

    • Order by Saturday and your box will ship on Monday or Tuesday of the following week.

    Cheese Descriptions

    Harbison

    Harbison is made from the milk of Jasper Hill's own herd of Ayrshire cows. It is a spruce- bark wrapped bloomy-rind cheese with a spoonable, rich creamy and addictive paste. Its flavors are woodsy, vegetal and mustardy and finish with a hint of sweet cream. To serve, go in from the top by cutting part of the top rind off and spooning out the paste.

    Please note: It is normal for the spruce bark to be mottled with white, blue and green molds. You can leave as is or wipe the bark off with a soft cloth.

    • Farm/Producer/Importer: Jasper Hill Farm
    • Place: Greensboro, VT
    • Style: Bloomy rind
    • Milk Type: Pasteurized cow
    • Rennet: Traditional
    • Age: 6-13 weeks
    • Pairing: Lightly oaked Chardonnay, sour beer or a crisp cider

    Cabot Clothbound Cheddar

    In 2003 esteemed cheddar producer Cabot had a burning desire to produce a more traditional cloth wrapped cheddar, something a bit more artisan, a definite departure from their usual cheddar. The only problem was they did not have the type of aging caves necessary to age a bandaged wrapped cheddar. After a bit of searching, they heard about two brothers, Andy and Mateo Kehler in Greensboro, VT who were making cheese and aging it on their farm. A collaboration ensued and their partnership endures. The wheels are produced at Cabot then sent to the Cellars at Jasper Hill Farm to be aged to their brothy, buttery, earthy glory. The texture is slightly crumbly and crystalline but melts in your mouth. Cabot Clothbound is an award-winning cheese, winning Best in Show at the American Cheese Society Conference in 2006.

    • Farm/Producer/Importer: Cabot Cooperative Creamery/Cellars at Jasper Hill
    • Place: Greensboro, VT
    • Style: Firm
    • Milk Type: Pasteurized cow
    • Rennet: Vegetarian
    • Age: 9-13 months
    • Pairing: Pinot Noir, sparkling cider or a hoppy ale

    Manchego 1605

    Manchego is a tricky cheese. There are so many on the market so how do you decide what is good Manchego? We have tasted dozens and enthusiastically decided on Manchego 1605. This is one of the few Manchegos that is handmade with unpasteurized milk from a single herd of sheep and then aged with an unwaxed rind. Its produced by Maria Jos at Finca Sierra La Solana, a ranch from 1878 that also grows grapes and almonds. For us, it is not about age but flavor. These wheels taste of hay, green olive, and almonds. Manchego 1605 is truly artisan and authentic.

    • Farm/Producer/Importer: Finca Sierra la Solana/Queseria 1605/Essex St. Cheese Company
    • Place: Ciudad Real, Spain
    • Style: Firm
    • Milk Type: Raw sheep
    • Rennet: Traditional
    • Age: 6-8 months
    • Pairing: Albarino, sour beer

    Grayson

    Taking inspiration from Europe, the Feete family created Grayson to suit their mountainous Virginia landscape. The Feetes only make cheese when their small herd of Jersey cows is grazing on pasture making it a seasonal cheese and creating its delicious flavor. We pick up hints of grass, nuts and an undertone of earthiness in the flavor. Grayson is a washed rind cheese, meaning it is washed with a brine solution while aging to propagate the beautiful reddish-orange rind and further develop the meaty texture and sometimes bacony flavor.

    • Farm/Producer/Importer: Meadow Creek Dairy/Helen Feete
    • Place: Galax, VA
    • Style: Washed
    • Milk Type: Raw cow
    • Rennet: Traditional
    • Age: 60 days
    • Pairing; Riesling or Belgian Ale

    Brabander

    Brabander goat's milk gouda is made in the Brabant region of southern Holland from the pasteurized milk of Saanen goats. It is aged by our dear friend Betty Koster who with her husband Martin own two amazing cheese shops in Amsterdam. Betty and Martin work closely with the producers to ensure great practices and high-quality cheese. They select their wheels and age them at slightly warmer than normal temperatures which Betty believes help develop a greater complexity and depth of flavor. Brabander is dense and creamy with flavors of nut, caramel, hay and just a touch of gaminess.

    • Farm/Producer/Importer: Fromagerie L'Amuse/Essex St. Cheese Company
    • Place: Brabant, Holland
    • Style: Firm
    • Milk Type: Goat
    • Rennet: Vegetarian
    • Age: 8-10 months
    • Pairing: Off-dry Riesling, White ale

    Stilton 

    Stilton is one of the most celebrated cheeses in England and ours is handcrafted by Colston Bassett Dairy in Nottinghamshire. Colston Bassett purchases their milk from five neighboring farms. The truckles (cylinder wheels) are hand selected by Neal's Yard Dairy for us and are produced to their specifications-they must use traditional rennet and are less pierced so the sweet, buttery flavors shine through and balance the blue, minerally tones.

    • Farm/Producer/Importer: Colston Bassett Dairy/ Neal's Yard Dairy
    • Place: Nottinghamshire, England
    • Style: Blue
    • Milk Type: Cow
    • Rennet: Traditional
    • Age: 3-4 months

    MT. Tam 

    Named for Mt. Tamalpais in northern California, Mt. Tam is a triple cream that is handcrafted from fresh organic milk from the Straus Family Dairy. Triple cream cheeses have added cream to raise the butterfat to 75% or above. This creamy, decadent cheese has the flavor of cultured butter and a hint of white button mushroom from the edible rind.

    • Farm/Producer/Importer: Cowgirl Creamery
    • Place: Petaluma, CA
    • Style: Bloomy
    • Milk Type: Cow
    • Rennet: Vegetarian
    • Age: 3 weeks
    • Pairing: Sparkling white wines, like Champagne or Prosecco. Imperial Stout

    Cabot Clothbound Cheddar

    In 2003 esteemed cheddar producer Cabot had a burning desire to produce a more traditional cloth wrapped cheddar, something a bit more artisan, a definite departure from their usual cheddar. The only problem was they did not have the type of aging caves necessary to age a bandaged wrapped cheddar. After a bit of searching, they heard about two brothers, Andy and Mateo Kehler in Greensboro, VT who were making cheese and aging it on their farm. A collaboration ensued and their partnership endures. The wheels are produced at Cabot then sent to the Cellars at Jasper Hill Farm to be aged to their brothy, buttery, earthy glory. The texture is slightly crumbly and crystalline but melts in your mouth. Cabot Clothbound is an award-winning cheese, winning Best in Show at the American Cheese Society Conference in 2006.

    • Farm/Producer/Importer: Cabot Cooperative Creamery/Cellars at Jasper Hill
    • Place: Greensboro, VT
    • Style: Firm
    • Milk Type: Pasteurized cow
    • Rennet: Vegetarian
    • Age: 9-13 months
    • Pairing: Pinot Noir, sparkling cider or a hoppy ale

    Comté

    Comté is made from raw cow's milk exclusively in the Jura Mountains of France, It has been produced for over eight centuries and is France's most consumed cheese. Comté has a PDO (Protected Designation of Origin) which means the rules of production are strict. Everything from milk treatment, to breed, to geographic region and more, are defined. The texture of Comté is dense and smooth, and flavors are complex. Our Comté is selected for us by the folks at Essex St. Cheese. They travel to the aging caves at Marcel Petite and taste every wheel to find the perfect Comté just for us. The flavor profile is herbaceous and fruity with hints of hay, fried onions, and hazelnuts.

    • Farm/Producer/Importer: Cooperative village dairies/Marcel Petite/Essex Street Cheese
    • Place: Franche-Comte, France
    • Style: Firm
    • Milk Type: Raw Cow
    • Rennet: Traditional
    • Age: 13-18 months
    • Pairing: Chardonnay, Belgian beers

    Pleasant Ridge Reserve

    Cheesemaker Andy Hatch only makes Pleasant Ridge Reserve from milk produced when his cows have been out on pasture, giving the milk and cheese a rich, golden color and grassy flavor that tastes of summer. Andy only makes cheese on days when the pasture conditions are ideal to ensure the quality of the cheese. The farm incorporates rotational grazing by creating 20 separate pastures on their 244-acre farm in southern Wisconsin. The recipe for Pleasant Ridge Reserve is similar to the French Alpine classic Beaufort and yields cheese with deep savory flavor. We can taste sweet salted caramel, grass, and a mile long fruity finish. Pleasant Ridge is the most-awarded cheese in American history, having won Best of Show in the American Cheese Society's annual competition three times (2001, 2005 and 2010)

    • Farm/Producer/Importer: Uplands Cheese/Andy Hatch
    • Place: Dodgeville, WI USA
    • Style: Firm
    • Milk Type: Raw Cow
    • Rennet: Traditional
    • Age: 9-10 months
    • Pairing: Syrah or Old World Chardonnay. Belgian Witbier

    L'Amuse Gouda

    We work closely with cheese selector and importer Essex St. Cheese to source this incredibly aged gouda. The cheese is produced in northern Holland by the Cono Co-op and then is aged by affineur and cheesemonger Betty Koster. Betty ages these wheels at a slightly warmer temperature than typically aged gouda. The result is a deep flavor, plenty of tyrosine crunch (proteins) and a texture that is not too dry and brittle. It is creamy with distinctive hazelnut flavor and deep caramel notes.

    • Farm/Producer/Importer: Cono Co-op/Fromagerie L'Amuse/Essex St Cheese
    • Place: Beemster region, Holland
    • Style: Hard
    • Milk Type: Cow
    • Rennet: Traditional
    • Age: 24-26 months
    • Pairing: Cabernet Sauvignon, double IPA

    Ossau Iraty

    Ossau Iraty is a delicious sheep's milk cheese produced in the French Pyrenees. The name comes from the production area that includes two neighboring provinces: the Ossau Valley, located in the Bearn and Iraty, a forested area in the French Basque Pyrenees. Milk for production comes from the local breeds of sheep, the Manech, and Basco-Bearnaise. The texture of Ossau Iraty is smooth, and dense and supple. Ossau Iraty is sweet and nutty, with flavors of grass, flowers and savory vegetal notes.

    • Farm/Producer/Importer: Basco Bernais co-op
    • Place: Pyrenees, France
    • Style: Firm
    • Milk Type: Raw sheep
    • Rennet: Traditional
    • Age: 5-6 months
    • Pairing: Red Bordeaux, Lambic Ale, hard cider

    Bayley Hazen Blue

    Bayley Hazen Blue is a buttery, natural-rinded raw cow's milk blue cheese made by Jasper Hill Farm in Vermont. Its texture is firm, dense, and fudgy. Reminiscent of Stilton, Bayley's flavors are approachable since the spiciness of the blue mold is balanced by buttery, sweet, milky notes. We often detect roasted hazelnuts, chocolate, fresh grass and sometimes licorice.

    • Farm/Producer/Importer: Jasper Hill Farm
    • Place: Greensboro, VT
    • Style: Blue
    • Milk Type: Raw Cow
    • Rennet: Traditional
    • Age: 3-4 months
    • Pairing: Riesling, Imperial Stout

    Coupole

    Named for its domed shape, Coupole is dense and creamy and has a mild, wrinkly rind that contributes to yeasty and nutty flavors. Coupole's paste is delicate and citrusy with a fudgy texture that contrasts with the flavor of the rind. Founded in the 1980s by Allison Hooper and Bob Reese, Vermont Creamery started with a delicious fresh chevre and has continued to grow to offer an ever-expanding array of dairy products. Over 30 years later, and with more than 100 national and international awards, Vermont Creamery produces some of the most revered goat cheeses in the United States.

    • Farm/Producer/Importer: Vermont Creamery
    • Place: Websterville, VT
    • Style: Soft-ripened, geotrichum rind
    • Milk Type: Goat
    • Rennet: Vegetarian
    • Age: 3-5 weeks
    • Pairing: Sancerre, Oregon Pinot Noir, Saison

    Pawlet

    Pawlet is a workhorse cheese. It is great on a cheese platter, delicious for a quick snack and excellent for melting into just about any recipe. Made from raw, Jersey cow's milk Pawlet has a yielding semi-soft texture and flavors that are grassy, buttery, nutty and slightly meaty. Fun fact- in 1864 Consider Bardwell Farm was the site of America's first dairy cooperative. They produced cheddar which was loaded onto railcars and sent to New York City. The farm is now owned by Angela Miller and her husband, Russell Glover.

    • Farm/Producer/Importer: Consider Bardwell Farm
    • Place: West Pawlet, VT
    • Style: Semi-soft
    • Milk Type: Raw Cow
    • Rennet: Vegetarian
    • Age: 4-6 months
    • Pairing: Chardonnay, Belgian farmhouse ale

    Accompaniment Descriptions

    Castleton Crackers Simply Wheat

    Made in VT by our friend Whitney Lamy, Castleton Crackers are perfect for spreading with your favorite cheese. These hand rolled and hand cracked crackers are simple and buttery and pair well with all cheeses.

    Rustic Bakery Olive Oil & Sel Gris Flatbreads

    Located in Marin County, north of San Francisco, Rustic Bakery produces top-notch crackers and baked goods. We think these Olive Oil & Sel Gris flatbreads are the perfect match to cheese. They are made by hand using organic grains and extra virgin olive oil and finished with a sprinkling of French sea salt. Their flaky, crunchy texture is light yet crispy.

    Jan's Farmhouse Cranberry Pistachio Crisps

    Jan's Farmhouse Cranberry Pistachio crisps are chock full of dried cranberries, pistachios, flax seeds, pumpkin seeds, and finished with a hint of rosemary. They are made without any artificial or processed ingredients and are GMO-free. These crackers are the creation of Jan Gorham of Stowe, Vermont and they are ideal for any cheese board.

    Onesto Artisan Crackers

    Onesto crafts their crackers by hand, with the simplest ingredients, the way food was meant to be made. They never use preservatives or chemicals in their products. Certified gluten free.

    Quince & Apple Pear with Ginger & Honey

    Handmade preserves are a delicious match for cheese and Q & A's Pear with Ginger & Honey is as perfect as it gets. Fresh from the orchard, ripe pears and crisp apples are mixed with honey and grated ginger making the preserves a warm, not too sweet match to soft and sheep's milk cheeses.

    Divinia Fig Spread

    Crafted from Aegean figs, Divina Fig spread is deeply fruity and complex with notes of caramel and honey. It is the ideal cheese pairing.

    Black Lava Cashews

    Black Lava Cashews are salty, sweet crunchy and addictive. They are roasted in small batches in antique copper kettles over open flames, then lightly coated with caramelized sugar and Hawaiian black sea salt. We suggest you try them with the L'amuse Gouda for pairing perfection!

    Wood's Cider Jelly

    The Wood family has been making cider jelly in Vermont since 1882. They grind and press the apples in the original screw press making cider and then evaporate it in a stainless steel wood-fired evaporator to make the jelly. Nothing is added, no preservatives or sweeteners revealing a super concentrated apple flavor. We love it with cheese but it also is great with pork or even peanut butter on toast.

    Shipping and Delivery

    PAYMENT

    • This is a one time purchase for yourself or a gift.
    • Standard Box: choose 3 cheeses for $75.
    • Signature Box: choose 3 cheeses plus 2 accompaniments for $95

    SHIPPING

    • Order by Saturday and your box will ship on Monday or Tuesday of the following week.