DORSET
A washed-rind, raw Jersey cow cheese. A soft ripening cheese with a rich, buttery texture and seasonally influenced pungency. An elegant appetizer or dessert, often served here in the historic village of Dorset, VT.
Seasonal availability only in 2.5 pound wheels.
Winner American Cheese Society (2008)
Winner World Jersey Cheese Awards (2008)
World Cheese Championship Winner (2010)
Danby
Product ID: 00049-16
MSRP: $12.00
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DANBY
A hard, extra-aged, raw goat milk cheese, inspired by Italian sardos like Piave and Asiago. These large wheels are aged a minimum of six months. It’s pure, dense white paste reminds us of our local Danby, VT marble, made famous for its use building our nation’s capital and monuments. Ideal for grating over pasta or a nice sharp snack. Available October through May in 20-pound wheels.
Pawlet
Product ID: 00049-19
MSRP: $10.00
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PAWLET
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.
Seasonal availability only in 2.5 pound wheels.
American Cheese Society Winner (2008)
World Jersey Cheese Awards Winner (2008)
American Cheese Society Winner (2009)
World Cheese Championship Winner (2010)
Rupert
Product ID: 00049-22
MSRP: $11.00
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RUPERT
An aged, raw Jersey cow milk cheese inspired by great European Alpine cheeses like Gruyère and Comté. These 25-pound mega-wheels age a minimum of six months, with a sharpness and complexity that gains with time. A long aging cheese like the town of Rupert, VT, one of our states oldest towns, settled in 1761.
Seasonal availability only in 2.5 pound wheels.
American Cheese Society Winner (2010)
U.S. Cheese Championship Winner (2011)
American Cheese Society Winner (2011)