OUR MARCH CHEESE SELECTION.
O'BANON
O'Banon is a riff on the classic French goat cheese Banon. Both are fresh chèvre wrapped in chestnut leaves, but cheesemaker, extraordinaire, Judy Schad takes O'Banon and puts a Kentuckiana spin on it by soaking the leaves in Kentucky Bourbon instead of eau-de-vie. The result is a fresh chèvre with lots of character. Its texture is dense, clay-like and smooth. The leaves lend some tannic, herbaceous notes to the flavor that finishes with a hint of vanilla from the Kentucky Bourbon.
Farm/Producer/Importer: Capriole Farm/Judy Schad
Place: Greenville, IN
Style: Fresh/Leaf-wrapped
Milk Type: Goat
Rennet: Traditional
Age: N/A (fresh)
Pairing: Prosecco, wheat beers, dry cider
READING
Farms for City Kids Foundation is a program that brings students from nearby cities up to the farm in southwestern Vermont to spend time helping with farm chores while learning. The farm also produces cheese, which helps support the foundation. Ashbrook is a pungent Morbier-inspired cheese and is distinguished by the line of vegetable ash running through the center of the cheese. Spring Brook uses their own raw Jersey cows to produce a supple, semi-soft cheese that is milky and bright with a slightly funky finish.
Farm/Producer/Importer: Spring Brook Farm/Jeremy Stephenson
Place: Reading, Vermont
Style: Semi-soft
Milk Type: Raw cow
Rennet: Traditional
Age: 10 months
Pairing: Pinot Noir, Berliner Weisse
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. This wheel was selected just for us. 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
BUILD A BOX
Choose 3 cheese from our curated selection to make your own Classic box or add an additional two accompaniments to create your own Signature box
