Cheese Of The Day: Anabasque
Our cheese of the day for you turophiles is Anabasque. Cave-aged for at least three months, Anabasque holds a firm and hearty texture.
Cheese Of The Day: Sappy Ewe
Our cheese of the day for you turophiles is Sappy Ewe. Smelling of slate and damp moss, Sappy Ewe’s crumbly interior hints at grass, mushrooms, and light maple.
Cheese Of The Day: Chandoka
Our cheese of the day for you turophiles is Chandoka. A blend of cow and goat’s milk gives this cheese a sweet and accessible nature that’s tempered with a tang.
Cheese Of The Day: Assa
Our cheese of the day for you turophiles is Assa. Goaty on the nose, this tawny wheel hits the palate with bright notes evoking berries and cream.
Cheese Of The Day: Willoughby
Our cheese of the day for you turophiles is Willoughby. A native of Vermont’s Northeast Kingdom, Willoughby was created nearly a decade ago by a young cheesemaker Marisa Mauro at Ploughgate Creamery.
How Many Accompaniments On A Plate?
Tart fruits, unsalted nuts, hot and sweet spread—cheese plate accompaniments depend on the course it is served as. But the mantra is to keep it simple!
What’s The Best Way To Store Cheese At Home?
No matter the cheese type, stash the tub in the refrigerator. Cheese storage at home should be temporary—just long enough for you to enjoy it at its peak.
Does Dry Hay Mean Safer Raw-Milk Cheese?
Drying hay helps Jasper Hill Farm shape the microbiology of its cheese. Dry hay has helped it eliminate listeria completely from the milk supply.
Cheese Styles: Thistle Rennet Cheeses
Thistle rennet gives a unique flavor to both traditional and contemporary cheeses.
