We love Thanksgiving. It may mean a variety of things to a variety of people but there are many common threads – turkey, family, friends, cranberries, football, a full stomach and, in many cases, an afternoon nap or walk. This year, we checked in with our domestic cheese buyer, Tripp, who has put together a wonderful Thanksgiving cheese board, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right! (more…)
Posts Tagged ‘Cabot Clothbound Cheddar’
Posted in Cheese, Local, Pairings, Thanksgiving, tagged 3-Corner Field Farm, Andy Kehler, Blue Ledge Farm, Brebis Blanche, Cabot Clothbound Cheddar, Cheese, David Major, Emily Sunderman, food, Gregory Bernhardt, Hannah Sessions, Jasper Hill Farm, Karen Weinberg, Mateo Kehler, Michael Lee, Middlebury Blue, Northstone, Paul Borghard, Thanksgiving, Twig Farm, Twig Square, Verano, Vermont Shepherd, Yesenia Major on November 4, 2012 | Leave a Comment »
Every two months or so, Tripp, our domestic cheese buyer in Cambridge, and I, domestic cheese buyer for our South End location, drive up to Greensboro, Vermont and visit with our friends at the Cellars at Jasper Hill. The purpose of these trips is primarily to select new wheels of Cabot Clothbound Cheddar.
Artisan cheeses, like Cabot Clothbound Cheddar, tend to differ slightly from one batch to another – even wheels made one day apart and aged under the same conditions, can be surprisingly different. These variations can be attributed to the season, to changes in the weather and to what the cows might have munched on the day they were milked. I like to think of it as a sort of time capsule, a way of capturing a moment of the farm’s existence in time. (more…)
Posted in Cheese, Fourth of July, Holiday, Local, tagged Blue Ledge Farm, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, Consider Bardwell Farm, domestic cheese, Dorset, food, Goat Tomme, Lake's Edge, Twig Farm on June 21, 2012 | Leave a Comment »
Celebrate Independence Day with a cheese plate that is “Made in the USA!” Tripp, domestic cheese buyer in our Cambridge shop, is recommending four cheeses for this July 4th (“four for the fourth!”). All of the cheeses hail from Vermont and represent varying textures, styles and milk types. Whether you try one or all of these cheeses, we think you’ll be as impressed with what is happening on the American cheese scene as we are! (more…)
Posted in About Us, Cheese, Food Science, Local, Producer Profile, Travelogues, United States, tagged Ascutney Mountain, Bayley Hazen Blue, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, cheesemakers, cheesemaking, Constant Bliss, curds, food, Jasper Hill, Jasper Hill Farm, Landaff, Moses Sleeper, Oma, rennet, whey, Winnimere on September 9, 2011 | 2 Comments »
Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont.
The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor. As a result, I want to share a bit of what got me so excited! (more…)
Posted in Cheese, Jams & Preserves, Pairings, Produce, tagged apples, Cabot Clothbound Cheddar, camembert, cheddar, cheese pairings, clothbound, fall, food, heirloom apples, Keen's Cheddar, Montgomery's cheddar, Stichelton, Stilton on September 14, 2010 | Leave a Comment »
Spring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate. (more…)