Details
The spirit of innovation is alive and well across our vast continent. Celebrate the ingenuity of each corner with this new collection, a showcase of American producers honoring technique and style. From Vermont: a clothbound cheddar aged to promote a drier texture and give earthy underpinnings to its buttery mouthfeel. The aptly named Classico from Oregon is a bite of fresh goat’s milk, tangy and sweet, while a young Gouda made in Wisconsin in the Dutch tradition offers your palate toffee and roasted nuts. Slow smoking over hazelnut shells gives this satiating Oregon blue a balanced, savory note. We recommend them all with the traditional Italian panforte, a cake of cherries, apricots, raisins and nuts handmade and spiced in California.
Cabot Clothbound Cheddar
Cellars at Jasper Hill, Greensboro, Vermont, Cow’s Milk
Cheesemaking facility Jasper Hill is operated by Mateo and Andy Kehler. These brothers wanted meaningful work that sustained the land of their family’s history, and to bridge the gap between small cheese producers and a larger cheese market. Within one of their seven aging caves they mature 34 pound wheels of this clothbound cheddar from neighboring Cabot creamery for 10 to 14 months. Aging creates a crumbly, dry cheddar with notes of sweet butter and earth, and the dense paste is dotted with crunchy crystals.
Classico
Tumalo Farms, Bend, Oregon, Goat’s Milk
This award winning aged goat’s milk cheese is the brainchild of Flavio DeCastilhos, a newly minted cheesemaker after a career in Silicon Valley. A trip to Brazil introduced Flavio to a cheesemaking tradition based on Italian heritage, and inspired him to create a cheese of his own. This flagship cheese of Tumalo Farms is aged for three to six months, giving it a firm texture with notes of caramel and hazelnuts with aromas of honeysuckle.
Marieke Gouda
Holland’s Family Cheese, Thorp, Wisconsin, Raw Cow’s Milk
Marieke and Rolf Penterman both grew up on small dairy farms in the Netherlands. Local restrictions about land and animals had them thinking bigger, so they moved to the United States to achieve their dairying dreams. After studying and training stateside and back in Holland they began making cheese in 2006. Within their first year their cheeses began receiving accolades- this gouda is aged four to six months and offers a traditional Dutch gouda flavor profile with that addictive nuttiness and a creamy toffee finish.
Smokey Blue
Rogue Creamery, Central Point, Oregon, Raw Cow’s Milk
Production began for this Southwestern Oregon creamery in 1955 after a long history that began during the Depression. It opened with the goal of keeping small rural farmers afloat and providing year round employment in a community full of seasonal logging jobs. After a tour of the Roquefort houses of France Rogue Creamery became a blue cheese creamery, the style of cheese which makes up a large portion of their production today. Head cheesemaker David Gremmels cold smokes this blue over local hazelnut shells, creating a well rounded cheese with sweeter smoky undertones.
Panforte
Napacakes, Napa, California
This traditional Tuscan cake has a dense and chewy texture and dates back to Roman times, when it was used to fuel crusaders over arduous journeys and long marches This updated version includes ingredients found in California: almonds, hazelnuts, dried raisins, apricots and cherries, mixed with a little flour, sugar, cocoa, honey, butter and spices.
Cabot Clothbound Cheddar
Cellars at Jasper Hill, Greensboro, Vermont, Cow’s Milk
Cheesemaking facility Jasper Hill is operated by Mateo and Andy Kehler. These brothers wanted meaningful work that sustained the land of their family’s history, and to bridge the gap between small cheese producers and a larger cheese market. Within one of their seven aging caves they mature 34 pound wheels of this clothbound cheddar from neighboring Cabot creamery for 10 to 14 months. Aging creates a crumbly, dry cheddar with notes of sweet butter and earth, and the dense paste is dotted with crunchy crystals.
Classico
Tumalo Farms, Bend, Oregon, Goat’s Milk
This award winning aged goat’s milk cheese is the brainchild of Flavio DeCastilhos, a newly minted cheesemaker after a career in Silicon Valley. A trip to Brazil introduced Flavio to a cheesemaking tradition based on Italian heritage, and inspired him to create a cheese of his own. This flagship cheese of Tumalo Farms is aged for three to six months, giving it a firm texture with notes of caramel and hazelnuts with aromas of honeysuckle.
Marieke Gouda
Holland’s Family Cheese, Thorp, Wisconsin, Raw Cow’s Milk
Marieke and Rolf Penterman both grew up on small dairy farms in the Netherlands. Local restrictions about land and animals had them thinking bigger, so they moved to the United States to achieve their dairying dreams. After studying and training stateside and back in Holland they began making cheese in 2006. Within their first year their cheeses began receiving accolades- this gouda is aged four to six months and offers a traditional Dutch gouda flavor profile with that addictive nuttiness and a creamy toffee finish.
Smokey Blue
Rogue Creamery, Central Point, Oregon, Raw Cow’s Milk
Production began for this Southwestern Oregon creamery in 1955 after a long history that began during the Depression. It opened with the goal of keeping small rural farmers afloat and providing year round employment in a community full of seasonal logging jobs. After a tour of the Roquefort houses of France Rogue Creamery became a blue cheese creamery, the style of cheese which makes up a large portion of their production today. Head cheesemaker David Gremmels cold smokes this blue over local hazelnut shells, creating a well rounded cheese with sweeter smoky undertones.
Panforte
Napacakes, Napa, California
This traditional Tuscan cake has a dense and chewy texture and dates back to Roman times, when it was used to fuel crusaders over arduous journeys and long marches This updated version includes ingredients found in California: almonds, hazelnuts, dried raisins, apricots and cherries, mixed with a little flour, sugar, cocoa, honey, butter and spices.