Vermonter Cheeses
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BONNE BOUCHE
Pasteurised Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Champagne (when young), Sancerre, Falanghina VC's flagship cheese is one of its best. The small format and light ash dusting have helped win it numerous awards and much praise and prestige. As with the French cheeses it imitates, the mild, almost milky flavour develops over time to a rather piquant and robust cheese with a firmer paste over time. Pick your Bouche at whichever ripeness suites you best. |
CABOT CLOTHBOUND CHEDDAR
Pasteurised Cows' Milk Animal Rennet from Greensboro, Vermont Cellars at Jasper Hill pair with... Very hoppy beers, sherry, bold reds and rich whites Modelled beautifully after classic English cheddars, this Vermonter gem displays a characteristic caramel-sweetness and a refined mouthfeel against the traditional earthy and grassy flavours and crumbly, supple texture. |
COUPOLE
Pasteurised Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Champagne, Vouvray, Sours or a dirty Martini The signature "brainy" exterior mould reveals the Loire-inspired origins of this American creation. As visually stunning as it is delicious with sweet cream flavours delicately flowing between fresh notes of grass and tangy goat's milk. |
CREMONT
Pasteurised Cows' and Goat's Milk Microbial Rennet from Websterville, Vermont Vermont Creamery pair with... Sauvignon Blanc, Sancerres, Chinon, Frascati, Hefeweizen A dash of cream in the mix mellows this Loire-style little cake a little closer to the Italian side of bloomies; lemony but sweet, earthy but luscious. |
HARBISON
Pasteurised Cows' Milk Animal Rennet from Greensboro, Vermont Cellars at Jasper Hill pair with... Light Gamays, Areneis and Lambics This cheese beautifully meets many of the requirements we look for in a good Vacherin all year round; creamy but earthy, woodsy (from the Spruce bark) but sweet, meaty but subtle. Always a good choice. |
MASCARPONE
Pasteurised Cows' Milk Naturally Acidified from Websterville, Vermont Vermont Creamery Often referred to as "Italian Cream Cheese", many a dessert and pasta dish would find itself woefully inadequate without this sweet, velvety cream. Find yourself with leftovers? Dip in some fresh berries for a luxurious breakfast. |
READING RACLETTE
Raw Cows' Milk Animal Rennet from Reading, Vermont Spring Brook Farms pair with... Rieslings, Sancerres, Pinot Gris or Rosé One of our favourie Raclette cheese is classically supple and nutty. Ideal for almost any use; snacking, cooking or “machining." You can feel extra-good about buying Reading ("redding") as proceeds from its sale go to the Farms for City Kids Programme for educating and employing local youth. MORE ON RACLETTE |
RUPERT
Raw Cows' Milk Microbial Rennet from West Pawlet, Vermont Consider Bardwell Farm pair with... Lagers, Oaky (New World) Chardonnay, Barolo or Merlot. This elegant cheese resembles the flavour of European Alpine cheeses with a somewhat drier, subtler texture; notes of butterscotch, but leavened with lovely tropical fruit flavours. |
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