Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheese makers. As a result the cheeses are often more complex in taste and variety.
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Alphabetical list of cheeses
available at the bakery counter of our Hollis farm stand Ale House Cheddar Starting with their own Vermont artisan cheddar, Vermont Farmstead Cheese Co. has made this Vermont staple tipsy by adding two kinds of brew from local brewer Harpoon®. They use both the Munich Dark and the IPA to soak the curds during the cheesemaking process for full ale flavor. Their imported peg mill tears the curds giving them more surface area to really soak up the flavor of the beer. AleHouse Cheddar leads with a fragrant ale nose, has a flavorful balance of cheddar and nuts and ends with a strong hop finish. Makes a great pairing partner to any brew. Baby SwissBeemster ~ Netherlands Beemster Vlaskaas is similar to Gouda but richer, creamier and deeper yellow in color. When translated “Vlaskaas” means Flax Cheese and historically was produced to celebrate the harvest. The recipe dates back to the Middle Ages. Vlaskaas is made from pasteurized cow’s milk. Bardwell Pawlett Raw Jersey cow milk is the basis of this Italian-style toma, which is aged four to six months. A creamy texture and bright bite makes this a great sandwich cheese or an appetizer with broad palate appeal. A versatile cheese, like the town of Pawlet, VT which brings us slate, syrup, and timber. Available year-round in 10 pound wheels. Winner American Cheese Society (2008) Winner American Cheese Society (2009) Berkshire Blue/MA This raw cheese is made in small batches in Great Barrington by Michael Miller. His recipe is based on the famous blue made by the Willett Farm Dairy of Somerset, England. Berkshire Blue is made completely by hand, and by only one person. The jersey cow milk is hand-stirred, hand-ladled and manually turned, ensuing an exceptionally creamy, smooth blue, that is mild yet full-flavored. Available Year-Round. Aged 60 days. Boschetto - Truffle Boschetto al Tartufo is a fresh, semi-soft cheese made from a combination of a cow's and sheep's milk. It is infused with shavings of highly-prized rare white truffles that lend an earthy, luxurious and robust aroma and flavor to the cheese. The cheese is a perfect marriage of the pungent taste of the kingly fungus and delicate, sweet taste of the paste. Brie w/ herbs This unique French cheese adds a savory smattering of herbs to the mild and buttery flavor of traditional brie. Its agreeable taste goes hand in hand with sandwiches and salads, adding just the right touch of earthiness. Brookford Farm Blue Raw cheese made from grass fed cows milk. aged for 2 months, this rich and creamy cheese is handcrafted in Canterbury NH. Cheddar - Cabot Clothbound (Pasteurized Cow's Milk) Cabot Clothbound 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 on the counter. Cabot Creamery, located in the hills of Vermont, began in 1919 and is currently a 1350 farm family dairy cooperative with members in New England and upstate New York. Cotswold Double Gloucester (w/onion & chive) Cotswold is a variation of double glouster to which chopped onions and chives have been added. It is golden yellow to orange in color. This is a full-flavored, creamy, mild cheese, similar to cheddar. The onions and chives provide a distinctive, flavorful enhancement. Crotonese Crotonese is a semi-firm, aged sheep milk cheese from Italy. The word "Crotonese" means "from Crotone", a small coastal city in southern Italy. The cheese is sometimes called Pecorino Crotonese. Crotonese is softer, less flaky, and less salty than its more famous cousins. The rind is indented with wicker basket impressions. Like other Pecorinos, Crotonese has a sheepy taste, but is sweeter than many other varieties. Some have described it as citrusy, or reminiscent of sun-dried tomatoes. It has a slightly oily rind, from the natural oils found in sheeps milk. Double Gloucester/Blue Stolton Traditionally made in the County of Gloucestershire, Double Gloucester was made using the cream from the overnight milking which was then added to the following morning's milk. It's sister cheese, Single Gloucester used only the one day's milk. Drunken Cheese {Ubriacone} Ubriacone is an affectionate term in Italian for the "great big drunk". A delicious raw cow's milk cheese bathed in a mixture of local Clinton and Raboso wine, it is then pierced like a gorgonzola to let the aroma and flavor of the wine permeate the cheese to a new degree. The cheese is covered with grape leaves to cover the holes of the piercing so that mold will not grow in the holes. Keep the leaf in place when merchandising and cutting the cheese. Fiddlehead Tomme This is a natural rind cheese, cave-aged for over six months, to create a rich semi-hard cheese. The cheese is similar to a Tomme de Savoie from the Haute-Savoie region on the Swiss border. Fiore Sardo lightly smoked italian cheese Fontina Fontina is considered one of the most versatile cheeses in the world because it is excellent as both a table cheese and a cooking cheese. Fontina has been copied often, with the most notable styles being Italian, Swedish and Danish. Today, Wisconsin cheesemakers produce all three. The Italian style has a smooth, supple texture with tiny holes, a brown coating and a flavor that is mild, earthy and buttery. The Swedish variety is slightly tart and nutty yet has a mild earthy flavor that runs mellow to sharp depending on age. Danish Fontina is also slightly tart and nutty with a mild earthy flavor that ranges from mellow to sharp depending on age. Gloucester a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinct Gloucester cattle Goat Goat cheese, with its pristine white color and distinct flavor is one of the most amazing foods in the world — a humble basic for some, a gourmet delight for others. It's an essential part of any cheese plate, a course in itself or the secret behind the subtle tang in favorite recipes. Gorganzola - BlueHuntsman/England Huntsman, a traditional layered cheese, each one is carefully made by hand as Blue Stilton is sandwiched between mild Double Gloucester cheese. A perfect combination! Most people like it for wine and cheese, but it is great on cheeseburgers. Gorgonzola Dolce – Casa Leonardi Brand Gorgonzola Dolce is a blue cow's milk cheese from the Lombardy region of Italy. This cheese is a curious example of a blue cheese as save for a few spots of blue on the outside; there are few traces of blue veining within the paste. Due . It's a very versatile cheese that works well with appetizers, in salads, or stuffed into meats and pasta dishes. If you would like to save your Gorgonzola Dolce for dessert, and we can't blame you, serve it with fresh fruit and nuts. I f you're looking for a wine pairing, try a semi-sweet white wine, a leaner red wine or a dry sparkling choice. Kinsman Ridge Kinsman Ridge is a semi-soft, tomme-style cheese with aromas of fresh butter, forest and cured meat. Young wheels are washed with brine before a natural, mottled rind is cultivated. As it matures, Kinsman's interior transitions from smooth and firm to a giving and creamy consistency. Flavors are rich, savory, and softly floral, with hints of roasted artichoke and asparagus. Landaff Made from their own high quality raw cow's milk, Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors, tangy with a clean finish. The open and buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and makes a wonderful addition to any cheese plate. Jasper Hill takes possession of Landaff and ages it for four to five months in their caves in Vermont which gives the cheese a rustic natural rind and a semi-firm paste showing subtle aromas of cave and grass. Manchego Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk. Moses Sleeper Constant Bliss' brother in arms, and also the latest from Jasper Hill Farm arsenal of great artisan cheeses! The current batch of Moses is creamy, milky farmstead brie-like cheese, broken down slightly under the rind, but thick enough to have a solid center and longer shelf life. Also a revolutionary war scout, Moses Sleeper was guarding the Bayley Hazen Military Road with his compatriot Constant Bliss, who died with him at the hands of Native Americans in 1781.. Mozzarella - Hand Rolled direct from Mozzarella House/Boston The Mozzarella House makes its cheese with cow’s milk, or fior di latte, as opposed to the way it’s done in many parts of Italy using milk from water buffalo. The company sources raw, unpasteurized milk from a handful of farmers around the state who are licensed to sell it. Olga Made from a mix of goats' milk from her own herd and organic cows' milk from a neighboring farm, this cheese has a bright and buttery zing from the cows' milk and followed by the mellow musky flavor of late fall goats' milk. The aging of the cheese gives it a firm and dignified paste, with a lingering caramel-toned sweet finish. Oma Our distinctive washed rind cheese made with our certified organic unpasteurized cows' milk is made by the von Trapp Family and aged at the Cellars at Jasper Hill for 60 -90 days. Oma balances slightly pungent meaty, savory and sweet flavors. The semi-soft buttery paste is surrounded by a subtle, earthy rind which is thin and mild for the style. Paglierino A sheep's milk cheese aged six months with a white to pale yellow interior. Its mild in flavor, but with a great depth and magnificently long finish. Parmigiano Reggiano Though often used interchangeably in recipes and conversation, parmigiano reggiano is not the same as parmesan cheese. Parmigiano reggiano is made following a particular cheese-making process in a particular region of Northern Italy. By law, cheese can only be called parmigiano reggiano if it’s produced by set standards in this area. The rind of the cheese is actually labeled with parmegiano reggiano. Pecorino Toscana Pecorino Toscano is a sheep's milk cheese produced in Tuscany, Italy. Pecorino Toscano is different than the more famous Pecorino Romano in that it is smaller, softer, milder, and less salty. The cheese is only made from September to June. Pecorino Toscano is very similar to Pecorino Sardo. This is due in part because many Sardinian sheep herders migrated from Sardinia to Tuscany in the 60's and 70's. Podda A wonderful pasteurized cow and sheep milk cheese from the glorious island of Sardinia. Aged for almost one year this cheese has a wonderful sweet, nutty flavor, a crumbly slightly crunchy texture, and a lingering tangy finish. Provolone Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality. Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white color and sweet taste. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavors of Provolone largely vary depending where it’s made. Mostly, it’s semi-hard in texture and made from cow’s milk. Raclette Raclette is a mild cow's milk cheese from the Valais canton of Switzerland. The name comes from the French verb racler which means "to scrape". Raclette is also made in France, in Michigan in the United States, and other countries. Raclette is semi-firm in texture, with a dark beige rind and pale yellow interior. it has a mild, creamy, slightly nutty taste, and is aged usually about 3 - 6 months. It is made in 6 kg wheels. Raclette is great for melting Romano One of the most popular Italian cheeses, Romano cheese is made from pasteurized or unpasteurized milk using animal, plant, or microbial rennet. It has a grainy texture, a hard and brittle rind and grates easily. The curing of Romano takes not less than 5 months and longer if it is planned for grating. Every Romano cheese has its own peculiarities and shows different shades in texture, flavor and cooking uses. While Pecorino Romano, made from sheep’s milk, is sharp and quite tangy the second type of Romano cheese, Caprino Romano made from goat’s milk has an extremely sharp taste. The third variety made from cow’s milk, Vacchino Romano, is very mild in flavor. Romano cheese works excellent as a table cheese. It can be grated over pasta, soups and salad or shaved onto cooked dishes and cream sauces. Hard cheeses like Romano best pair with fruity wines like Riesling and Prosecco. Raclette Imported from fresh Switzerland Rustico The cheese is extremely flavorful and is enhanced by the pepper rather than overwhelmed by it. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars for thirty days. The end result is a creamy textured cheese with a mild, balanced flavor finishing with the quiet sting of peperoncino.. Sleeper Constant Bliss' brother in arms, and also the latest from Jasper Hill Farm arsenal of great artisan cheeses! The current batch of Moses is creamy, milky farmstead brie-like cheese, broken down slightly under the rind, but thick enough to have a solid center and longer shelf life. Also a revolutionary war scout, Moses Sleeper was guarding the Bayley Hazen Military Road with his compatriot Constant Bliss, who died with him at the hands of Native Americans in 1781. Smoked Goat These plump, 4-ounce chevre logs are cold smoked for about 14 hours. This resulting sharp, Hickory flavor and smooth, creamy texture makes it a truly unique goat cheese. It is absolutely wonderful by itself, or when baked into a casserole or melted into a cream sauce. This cheese was awarded First Place in its category at the past four American Cheese Society's Annual Competition. Spanish Manchego Manchego cheese is the most important and well-known sheep’s milk cheese in Spain. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese. As the focal point of Antipasto, Manchego can be served with olives, sun-dried tomatos, crusty bread and a robust red wine (Rioja) or a dry sherry (Fino) Tarentaise Vermont-made, raw-milk Tarentaise cheese was inspired by the traditional cheeses of the French Alps, yet its complex, rich flavor tastes like no other European or American cheese. Tarentaise cheese is a raw milk, washed rind, semi-hard, cooked curd cheese. The aging process takes from 5 months to a year, depending on the selection of a cheese for sale. Tosacano The cheese is prepared with full cream, pasteurized ewe's milk, often by farm-based cheese producers. There is a wide range of uses for the cheese, which varies according to local traditions and the season. The delicate flavour of a young pecorino Toscano can provide an excellent complement to salad-based starters. As the cheese matures and the flavour strengthens, it can be eaten with honey or jam, as well as with fresh vegetables or fruits (especially pears and figs). Well matured pecorino Toscano is widely used across Italy as an alternative to parmesan for grating over a wide range of dishes, especially pastas or soups. Wensleydale True Wensleydale is firm but not dry and hard. When sliced the surface is slightly uneven and open. It is mild and yet has a full creamy flavor which is quite unique. The cheese goes well with a crisp apple and is traditionally eaten with fruit cake or apple pie. Wensleydale w/ Honey & Figs A hard pressed cheese from organic pasteurized whole milk. It is combined with moist organic fig pieces and organic clear honey. An absolutely delightful taste. A true farmstead cheese from England. Willoughby This beautiful example of a washed rind cheese has reappeared through the Jasper Hill Creamery in Greensboro Vermont. This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior. |
Artisanal Cheese Makers click on their name to learn more about them! Boggy meadow/ Walpole NH Boggy Meadow is on the banks of the Connecticut River in New Hampshire. It has been a farm for centuries, and a dairy farm for as long as anyone can remember… Brookford Farm/Cantebury NH An important part of the mission of Brookford Farm in Canterbury is to reclaim and return the land and soils to optimum fertility. Through the use of organic methods, including a mixture of animal and green manures, crop rotation, and good ole’ observation, we hope to find the best uses of the land. Ford Farm - England Situated between the beautiful Dorset Downs and world heritage Jurassic coast, is Ford Farm (Ashley Chase Estate)…the creator of True Wensleydale Cheeses. Grafton Village Cheese Co. - Grafton VT Cow's milk cheeses available include clothbound cheddar. Jasper Hill Farms VT/NH Jasper Hill Farm is a small family farm located in Greensboro, the heart of Vermont's beautiful Northwest Kingdom. Brothers Mateo and Andy Kehler took on Jasper Hill Farm, which had fallen into derelication like so many throughout Vermont, in the summer of 1998. Seal Cove Farm - ME Olga is the product of an experiment pioneered by Seal Cove Farm Cheesemaker Barbara Brooks and her Ukrainian intern, Olga. Spring Brook Farm - VT with the expertise of a French cheese making consultant, Spring Brook Farm produces artisanal cheeses utilizing copper vats VT Farmstead Cheese Company - VT The Vermont Farmstead Cheese Company began as a community effort to save a local farm and it’s surrounding rural landscape in South Woodstock, Vermont. In very short order, the dairy farm has been transformed into an award-winning cheese company that is creating an entirely new generation of farmstead and artisanal cheeses. |