Chevre d'Arental

Moses Sleeper is a Brie-style cheese exclusively produced by Jasper Hill Farm, a creamery who not only makes cheeses but also offers cheese maturing caves for other Vermont based producers. It is named after Moses Sleeper, a Revolutionary War scout who was killed while defending Northeast Kingdom's Bayley Hazen Military Road. It has a classic bloomy rind with pink patches beneath which lies a gooey, milky core dotted with occasional eyes or holes. Flavours range from cauliflower, crème fraîche, and toasted nuts to hay and butter. A hint of white mushroom aroma and bright, clean finish brings together the flavour profile of the cheese. Moses Sleeper's mild, savoury flavours taste delicious with pickled carrots and a crusty baguette.

Moses Sleeper

Jasper Hill Farm

Made by von Trapp Farmstead and matured by Cellars at Jasper Hill, Oma is a washed-rind, tomme-style cheese made from pasteurized, organic Jersey milk (formerly unpasteurized). Oma has soft but never runny paste with a balance of pungent and sweet flavours. It smells of roasted nuts, cured meat and chocolate with undertones of rich cream. The thin, orange rind provides an earthy contrast to the richness of the creamy interior.Oma balanced flavour profile make it a perfect choice on a cheeseboard. Belgian-style dubbel ale, Grüner Veltliner and buttery crackers and fig jam or dried fruit make great accompaniments to the cheese.

Rogue River Blue is an organic cheese made annually with the best cow's milk available, sourced from Rogue Creamery's organic dairy here in Southern Oregon's Rogue Valley. Each wheel has been cave-aged for 9 to 11 months and hand-wrapped in organic Syrah grape leaves that have soaked in pear liqueur.

Named the "Best Cheese in the World" during the 2019 World Cheese Awards in Bergamo, Italy.

Rogue River Blue

Rogue Creamery

Idiazabal (also known as Idiazabel / Queso Idiazabal La Vasco Navarra) is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received Spanish D.O. (Denominacion de Origen) in 1987. In summer, the sheep migrate to higher pastures to graze on the blossoming, new grass. During this time, the artisanal cheese makers milk the sheep, make the cheese and leave it in the rafters to mature for a minimum ripening of 2 months. At the end of summer when the cheese makers return back to the lowlands with their sheep, the cheese has ripened and is ready for sale.Idiazabal is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in colour. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it was drained. The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon. It pairs well with red wine and cider.PDO Idiazabal smoked cheese has won a Super Gold medal at the 2014 World Cheese Awards. It is declared as one of the world's 62 best cheeses. It is also available in natural flavour.

Alex Yaroslavsky

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