94's Blog

- Sea Stack -
Mt. Townsend Creamery
They say it so well, I’ll just let them. “Named after the gorgeous and mysterious rock formations that dot the north pacific coast, this cheese is ripened with an ashen coating and dusted with sea salt. This unique cheese offers a rich buttery pate surrounded by a soft surge of sea salt and an ethereal earthy aroma. Loosely based on the French classic chaource, this soft-ripened cheese is the essence of slow food. It requires gentle pasteurization, minimal handling and lots of waiting, and it rewards you
with a soft creamy texture unlike most cow's milk cheeses.”
(Cow) Port Townsend, Washington

- Constant Bliss -
Jasper Hill Farm
Based on a Chaource (French Triple Crème, seems popular lately to copy) recipe, which was modified to suit Jasper Hill Farm’s production schedule and cheese making facility. It is a slow ripened lactic curd made only with fresh, right out of the cow, uncooled, evening milk, with no cream added. They actually begin the cheese making process before the cows have finished milking. You will find a mottling of diverse molds and yeasts, which are prevalent particularly in the summer months when the cows are out on grass. Named after a revolutionary war scout killed in Greensboro by native Americans in 1781. He was guarding the Bayley Hazen Military Road with his compatriot Moses Sleeper, who died with him. Did you taste the nuttiness? I really like nutty cheeses.
(Raw, Cow, 40% Fat) Greensboro, Vermont

- Green Hill -
Sweet Grass Dairy
Not just another poor quality Brie knockoff from a U.S. cheese maker! Taking it’s name from the dairy, Green Hill showcases the grass fed predominately Jersey cow herd; they are able to produce a wonderfully supple double cream cheese with rich earth and mushroom to balance the sweet cream.
(Cow, 60%+ Fat, 3-6 Week) Thomasville, Georgia

- Vermont Shepard -
Vermont Shepard Farm
Their farm is home to 250 dairy sheep, 2 Border Collies (who herd the sheep) and 5 Maremma, a beautiful white dog who protects the sheep from predators. Work on the farm includes: milking the sheep twice a day (5 a.m. and 5 p.m.), moving the sheep from pasture to pasture, haying, shearing sheep, cleaning to keep everything beautiful, and boxing up their cheeses and sending them out all over the country! Each wheel is cave aged with love by an affineur who turns and brushes each wheel every other day until flavor develops to the fullest. This man made cave is home to over 20,000 lbs of artisanal farmhouse cheese each year. All of their cheeses are aged on wooden boards as is the age-old tradition to achieve natural rinds that are full of flavor and unique character. Inside that flavorful rind you’ll find a rich creamy dense paste with hints of the spring and summer flowers. Sheep, as I keep saying, doesn’t have to be like bad Pecorino Romana. TRY IT!
(Raw, Sheep, 6+ Month) Putney, Vermont

- Boorenkaas -
Cheeseland
REAL Gouda! REAL Farmhouse, RAW Milk Gouda!
It’s Seven and a Half years old and it’s still moist. We have half a wheel and it’s just waiting for you to try it. Lactose crystals are densely populating the burnt sienna paste. It’s like a professional fireworks show in your mouth. Snap, Pop, Pow, Bang, Ooooh, Aaaaah! Never ending and building each layer of flavor on another. This is a truly a cheese “over the hill” in age, but definitely has years to grow.
(Cow, 7.5 Years+) Holland