Classic Box

Since 2009, the von Trapps have been making organic artisan cheeses at their family's dairy farm in Waitsfield, Vermont. Their goal is to make their small family farm economically sustainable by producing small-batch artisan cheese. Mt Alice has a thin bloomy rind and has a supple paste that becomes gooey with age. Young wheels are bright and milky with flavors of crème fraiche, white button mushroom, bread, and fruit. As the cheese matures, it becomes earthier, showing flavors of cultured butter, steamed broccoli, and shiitake mushroom.

• Farm/Producer/Importer: von Trapp Family Farmstead
• Place: Waitsfield, VT
• Style: Bloomy Rind
• Milk Type: Cow
• Rennet: Traditional
• Age: 5 Weeks
• Pairing: Chenin Blanc, Lager, Dry cider

Located in the Canton of Fribourg, Switzerland cheesemaker Jean-Marie Dunand of Fromagerie Le Cret crafts his Gruyère using only the most exceptional milk. He makes 18-20 wheels a day, 365 days a year, using freshly delivered milk from eight small local farms. The cows graze on mountain pasture, and the unique composition of the grass reflects in the cheese. After wheels age for three months at Le Crêt, Fromage Gruyère SA brings them to their caves 15 km away to continue the maturing. Gruyère 1655 is exceptional with balanced flavors of salt and sweetness. It is earthy, nutty, and fruity, all at once.

• Farm/Producer/Importer:  Fromagerie Le Cret/Jean Marie Dunand/Columbia Cheese
• Place: Fribourg, Switzerland
• Style: Firm
• Milk Type: Raw Cow
• Rennet: Traditional
• Age: 14 Months
• Pairing: Chardonnay, German Bock

Cabriolait is a traditional Belgian abbey-style goat’s milk cheese. The milk for the cheese comes from Saanen Alpine cross goats and is delivered fresh daily to the dairy. Het Hinkelspel is the story of three young men looking to rebel. Having had enough of the factory produced cheeses of Belgium, partners Alexander, Jos, and Bart, set out on a mission to create real, cheese made from unadulterated raw milk. Cabriolait is sweet and mild.The wash on the rind creates a nutty aroma. The paste is ivory white, with notes of toasted bread and butter. A subdued goaty tang on the finish makes the cheese more approachable.
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• Farm/Producer/Importer:  Cooperatieve Kaasmakerij Het Hinkelspel/Columbia Cheese
• Place: East Flanders Belgium
• Style: Semi-firm
• Milk Type: Raw Goat
• Rennet: Traditional
• Age: 3 Months
• Pairing: Pinot Noir, Brown Ale