Cheese Overview

APRIL SELECTION

READING

Farms for City Kids Foundation is a program that brings students from nearby cities, most of whom have never had the chance to travel, 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. Cheesemaker Jeremy Stephenson crafts Reading in a raclette style, so it also is an excellent melting cheese. The flavors cheese are buttery and nutty, and the texture is smooth. The cheese is washed with brine which contributes to some funkiness. Reading is a cheese we can't get enough of, and we love the idea that when we buy it, we are supporting a farm that contributes to the lives of kids.


  • Farm/Producer/Importer: Spring Brook Farm/Jeremy Stephenson
  • Place: Reading, Vermont
  • Style: Semi-Soft
  • Milk Type: Raw Goat
  • Rennet: Traditional
  • Age: 3-5 months
  • Pairing:  Pinot Gris, Belgian blond ale

SHELBURNE TWO YEAR CHEDDAR

Located on Lake Champlain's shores in Shelburne, Vermont, Shelburne Farms is a 1,400-acre working farm, a nonprofit education center for sustainability, and National Historic Landmark. Shelburne Farms is home to a herd of Brown Swiss cows whose high-quality, raw milk is turned into their signature block cheddar. Shelburne Farms Cheddar is available in several ages, the two year being our favorite. It has a crumbly, dense texture that melts in your mouth and grassy, fruity flavors with a big, savory finish. Shelburne Two Year Cheddar is at home on a cheeseboard and in the kitchen. Try it in mac and cheese, on burgers, and omelets.

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  • Farm/Producer/Importer: Shelburne Farms
  • Place: Shelburne, VT
  • Style: Firm
  • Milk Type: Raw Cow
  • Rennet: Traditional
  • Age: 2 Years
  • Pairing: Cabernet Sauvignon, Double IPA

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