OUR MAY CHEESE SELECTION.

Melinda Mae is hand-crafted by cheesemaker Brian Civitello at Mystic Cheese, a small creamery in Groton, Connecticut. Mystic Cheese sources their high-quality milk from a local farm and produces a small line of delicious cheeses. Melinda Mae is a soft-ripened cheese with a beautiful edible snowy white rind. It is soft and pillowy with a smooth, gooey paste. Melinda Mae tastes like white button mushrooms, sour cream, and cultured butter, and it finishes with a bright, refreshing tang. Brian's inspiration is the robiolas of Northern Italy.
Farm/Producer/Importer: Mystic Cheese/Brian Civitello
Place: Groton, CT
Style: Bloomy
Milk Type: Cow
Rennet: Traditional
Age: One Month
Pairing: Champagne, Wheat beer

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.
Farm/Producer/Importer: Wood Lawn Creamery
Place: West Pawlet, VT
Style: Semi-soft
Milk Type: Raw cow
Rennet: Vegetarian
Age: 4-6 months
Pairing: Chardonnay, Belgian farmhouse ale

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