Texas Independence, March Madness & St. Patrick's Day Party Cheese Plate

Cypress Grove Chevre – Arcata, California

Humboldt Fog

Humboldt Fog is an elegant, soft, surface ripened goat’s milk cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!

Saxon Homestead Creamery - Cleveland, Wisconsin

Big Ed’s

Young, mild, but full of flavor, with a buttery body.  A “clean rind” cheese made from raw cow’s milk formed into cooked, pressed curds and ripened 120 days, with a shelf life of six months — clean rind cheeses are meticulously wiped to keep them clean, cultivating a nearly perfect rind.

Great Hill Dairy -  Marion, Massachusetts

Great Hill Blue

Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a true gourmet quality cheese. The cheese has a slightly more dense and yellow curd as no bleach or food colorings are added.

Jasper Hill Farm- Greensboro, Vermont

Cabot Clothbound Cheddar

Is a handsome natural-rinded traditional cheddar. Bandaged with muslin and skillfully aged a minimum of 10 months at the Cellars at Jasper Hill. Cabot Clothbound has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart from other bandaged cheddars. The flavor profile is at once sweet, savory, nutty, and tangy.

 Jasper Hill Farm

Winnimere 

This exciting cheese was developed to harness the rich, high-fat, high-protein winter's milk of the Ayrshire heifers at Jasper Hill Farm. Wrapped in cambium cut from the spruce trees on the farm and washed in a beer, Winnimere shows remarkable variation from batch-to-batch - sometimes smoky, sometimes fruity, sometimes mustardy, sometimes meaty.

Jasper Hill Farm

Harbinson

Harbison is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. We named our newest cheese after Anne Harbison, seen by many to be the grandmother of Greensboro, VT. She's active in the community, runs a bed and breakfast, and volunteers at the public library. The bark, cut from Jasper Hill Farm's woodlands holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate.

 Jasper Hill Farm

Bayley Hazen Blue

Bayley Hazen Blue is a natural-rinded blue cheese named for the iconic Bayley Hazen Military Road that traverses the Northeast Kingdom. Like most blues, Penicilium Roquefort is used, but the usual peppery spice character associated with blue cheese takes a backseat to sweet, nutty, and grassy flavors in the milk. The breakdown of fats and proteins during ripening often show a distinct licorice flavor in the creamy and friable paste.

Nettle Meadow – Thurman, New York

Kunik

Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area at our small family farm. It is a white mold-ripened wheel made from goat's milk and Jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses.

Wensleydale Creamery - North Yorkshire, UK

Real Yorkshire Wensleydale & Cranberries

Real Yorkshire Wensleydale & Cranberries is carefully combined with delicate, fruity succulence of pure, sweet cranberries. An original creation from The Wensleydale Creamery, the cheese displays an innovative complement of flavors, with superb visual appeal.

 Fromagerie Rouzaire, S.A.

Brie Roauzaire- Nangis

Campo de Montalban La Mancha, Spain

Campo de Montalban is a semi-firm to firm Spanish cheese made from a blend of cows, sheep’s and goat’s milk in La Mancha. This cheese resembles manchego in texture and appearance, and until 1985 it was in fact considered a manchego. Campo de Montalban is distinguished by its three-milk blend, while manchego contains only sheep's milk. The flavor is also similar to manchego. However, the characters of all three milks are noticeable in Campo de Montalban

Fiacco Di Capra – Lombardy, Italy

It is produced with thermised goat milk. It has a square shape and its rind is washed with salt and water. Its paste is yellow and soft. Its taste is delicate, and creamy. The aging period last from 60 to 90 days.

Drunken Goat  -- Lumilla, Spain

From the village of Lumilla in the Murcia region of Spain, Drunken Goat is a semi-soft artisan goat cheese with a smooth violet rind, which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor. Not too mild and not too strong - this is the reason Drunken Goat cheese is such a crowd pleaser. It has a slight sweetness and pleasantly sharp finish.

St. Patrick’s Day Cheese

Cahill’s Cheddar with Porter – Limerick, Ireland

It doesn’t get any more Irish than this! The rich, yeasty flavor of porter ale complements this wonderful cheddar. Individually hand-crafted using the pasteurized milk of Holstein Frisian cows, the Cahill family pours Guinness over their tangy cheddar, giving the cheese a mosaic-like pattern. Not as strong as its name might suggest, Cahill Cheddar with Porter is nutty and fruity with a pleasant finish.  Cahill Cheddar with Porter is an attractive cheese on the retail shelf, the cheese board, and in cooking; its marbled appearance even remains after melting for a unique look. If you like Guinness, you'll love this cheese!

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manchego. However, the characters of all three milks are noticeable in Campo de Montalban