Scream Cheese is a spooky, seasonal cheese from the Cellars at Jasper Hill Farm! These small rounds of cow’s milk cheese are dyed with annatto seed extract to imbue them with a bright orange color and then dusted with vegetable ash for a spooky and delicious addition to your cheese plate! Scream Cheese is made by Scholten Farm, a family owned creamery in Weybridge, Vermont and aged for 6-8 weeks in the Cellars at Jasper Hill Farm. The flavor of Scream Cheese is buttery, tangy, and just a hint barnyardy in the best possible way, showcasing notes of hay, earth, and cow. Only available in late September through October!

Scream

Jasper Hill Cellars

Prairie Breeze is a well-aged white Cheddar style cheese and aged for a minimum of 9 months. It is made with vegetarian rennet with no added colour. The texture is crumbly yet creamy with a slight crunch from the calcium crystals developed during the prolonged aging. Flavours are medium sharp with some subtle grassy tones.

Prairie Breeze Cheddar

Milton Creamery LLC

Bath Soft cheese is a modern, farmhouse, vegetarian, soft-white cheese made from cow's milk. Produced by cheese-making veteran Graham Padfield, this brie style cheese is soft and runny with a white bloomy rind. The flavours are earthy, mushroomy and aromatic underpinned by citrusy and grassy notes. Though very like brie, it is less chalky and fresher to taste. The recipe for Bath Soft dates to 1801 at the time of Admiral Lord Nelson when he received it as a gift from his father.
The 4” square cheese made with pasteurised milk comes attractively wrapped in parchment paper with a red wax seal. Bath Soft cheese pairs excellently with Champagne and Sparkling Vouvray.

Bath Cheese

Bath Soft Cheese Ltd

This cheese is honors the memory of a treasured member of our community who modeled humanity and inspired our commitment to Community and to Place. Sherry loved Greensboro. He settled into an ascetic life in a sod hut on  Barr Hill in the 1970’s trading the fortunes of urban life for the satisfactions of a life Here. Sherry was a humble man who served us all, modeled citizenship, boosted community, and inspired generations as a  substitute teacher and mentor to many.

Sherry Gray

Ermitage is a small cooperative located in Eastern France, near the Jura Mountains. Green and lush rolling valleys provide beauty but also ample pastures for dairy cows. From the rich milk comes a truly fantastic Brie, Brie Mons Sire. This brie is creamy, supple and flavorful, with the traditional moldy rind.

Brie Mon Sire

Ile de France Petit Brie

Dolcina Gorgonzola is the world's oldest blue-veined, cow's cheese aged for at least 4 months. A Sartori-family original, this extra creamy, silky cheese has won many awards including Best Blue Cheese 2007, American Cheesemaker Awards. This cheese has creamy and soft firm texture with spicy aroma. This artisan cheese tastes delicious with a burger or steak or mix in with mashed potatoes. It is served with wines like Merlot, a Red Zinfandel, a Pinot Noir or a Riesling.

Sartori Reserve Dolcina Gorgonzola

Sartori

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.

Burrata

Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French simmental (or cross breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. A few times, Comté gets its name from the cellar where it has ripened such as Comté Fort Saint-Antoine.

Comté was one of the first few cheeses to receive an AOC (Appellation d'origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tones of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.
There are practically 83 flavours, which can be savored while tasting Comté. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Its ability to melt easily means Comté goes well with many recipes right from fondues to Croque Monsieur. The cheese pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain.

Fromageries Arnaud, the winner of Super Gold medal at the 2014 World Cheese Awards, is one of the top-notch groups in the world to make French certified-origin cheeses. Today, the Fromagerie counts for roughly 12% of the total Comté production. The cheese is distributed worldwide by British supplier Anthony Rowcliffe & Son. This celebrated cheese has been judged as one of the world's 62 best cheeses.In addition, Comte produced by Entremont also won a silver medal for its great taste and impeccable texture. Entremont makes Comte in three varieties – 1 year matured Prestige, fruity flavoured Fruité and Vieille Reserve made using traditional methods in 50 small village cheese dairies.

Comté

La filière Comté

The characteristics of this small, fermier or artisanal goat's milk cheese from Lyon are the blue mould and reddish rind that appear after a aging for two to four week. The cheese has a strong taste of salt.

Mont D'or Lyonnais

Fromagerie Les Longevilles Arnaud

Opus 42 is semi-firm cheese made using aromatic cultures such as flora danica and penicilium candidum. It is aged for 3-6 months during which it develops a mottled natural rind with a pale yellow paste that is slightly sharp and nutty. The aroma is yeasty complemented by distinct notes of cellar, earth and lemon.

Opus 42

Lakin's Gorges Cheese LLC

Brie de Melun is said to be the ancestor of all Brie's which originated in the region of northern France known as Seine-et-Marne. It was granted an AOC protection in 1980 that requires that the cheese be manufactured under strict guidelines for supreme quality.

Brie de Melun is produced from either whole or skimmed, raw milk of cows grazing in the valleys of Seine et Marne and some departments of Aube and Yonne. It is semi-soft cheese inoculated with a Penicillium mold and aged in a cellar for at least 4-5 weeks. If the cheese is left to ripen for a longer period, say several months then it matures to a Brie Noir. Since, Brie de Melun is coagulated with lactic acid as opposed to animal rennet it is a vegetarian cheese.

It is an aromatic cheese with slightly musty and straw-like smells floating the air. Over-ripening the Brie can result in an unpleasant odor from bacteria that are used to ripen the mould. The texture is semi-soft and the rind slightly dry. As the cheese matures to a Brie Noir, the rind turns darker and crumbly. In addition, the pate is drier and darker and the flavour stronger to taste. The usual flavours are strongly lactic and slightly salty finished by soft, barnyard, sour notes. Brie de Melun is used to prepare regional dishes like croûte au brie. It pairs well with Gaillac and wines from Burgundy or the Rhone Valley.

Zeno Rocha

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