June's Cheeses of the Month
Vermont is at the forefront of American artisan cheese production, consistently producing world-class champion cheeses! We love to celebrate the array of styles and the producers who make them, so we have dedicated this month to the artistry of Vermont cheesemaking.
Shelburne Farms Extra Sharp 2-year Cheddar
Extra Sharp Cheddar is Shelburne Farms’ most well-known Cheddar. This raw-milk farmstead cheese is aged for at least two years and possesses the classic Vermont Cheddar cheese profile: acid-forward sharpness, some minerality and sweetness on the back end.
$20.99/lb., save $4/lb.
Jasper Hill Farm Whitney
Whitney is made in the style of mid-elevation mountain cheeses from the Alps. The curds are rinsed with water during the cheesemaking process to slow the acidification and create an even, elastic texture. During maturation, the wheels are washed with a mixture of morge (a cultured brine) and spent yeast from the tanks of La Garagista, a terroir-driven natural winemaker in Vermont. The flavor marries equal parts mellow, milky goodness and fruity, earthy funk.
$28.99/lb., save $4/lb.
Vermont Creamery Bijou
Bijou is a hand-shaped button of goat’s milk cheese with a dense center and wrinkled Geotrichum rind. Bijou evolves with time, getting oozy and more complex as it ages. This cheese pairs wonderfully with Chenin Blanc or cider.
$10.99/pkg., save $2/pkg.