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Thanksgiving Cheese 2014

Our top Thanksgiving cheese picks for 2014: Shelburne 2 Year Cheddar, Verano, Bayley Hazen Blue, and Sage Farm’s fresh goat cheese

One of our favorite ways to celebrate Thanksgiving is with a round up of some of New England’s best cheeses. While we love the fruits of Europe’s great cheese-making traditions, Thanksgiving is the perfect time of year to reflect on and celebrate American cheese makers, and our country’s own tradition of beautiful cheeses of all milk types and textures. This year, our Cambridge store’s domestic cheese buyer Tripp, along with the rest of the cheese team, have brought together four of our favorite Vermont cheeses for a perfect addition to the holiday table!

Shelburne Farms 2 Year Cheddar

Founded in 1886 as a model agricultural estate, Shelburne Farms sits on the edge of Lake Champlain in Shelburne Vermont, just fifteen minutes south of Burlington. In addition to their successful dairy, vegetable, and sustainable forestry programs, Shelburne Farms also runs an nonprofit dedicated to conservation education, and in 2001 it was named a National Historic Landmark. Their Vermont farmhouse cheddar is made solely with raw milk from their herd of grass-fed Brown Swiss cows, and comes in a variety of ages. Our favorite is this two-year old cheddar, which has a delightful crumbly texture and turns creamy on the palate.

Verano

One of the the original New England artisan cheesemakers, David Major raises sheep with his wife and family in Westminster Vermont. They model their sheep’s milk cheeses after aged mountain cheeses of the Pyrénées, and Verano in particular has caught the attention of cheese lovers on both sides of the Atlantic. Verano, which means “summer” in Spanish, is made with their herd’s summer milk. The sheep’s summer diet of wild herbs and grasses gives their milk, and resulting cheese, extra herbaceous notes in it’s earthy sweetness. This cheese is wonderful with classic pairings, like the cherry jam from staff-favorite Boutique Arraya. It also pairs wonderfully with more seasonal tart treats like Wood’s Cider Jelly!

Bayley Hazen Blue

Recently crowned the “best unpasteurized cheese in the world” at the 2014 World Cheese Awards in England, Bayley Hazen Blue regularly features as another Formaggio Kitchen staff favorite. The creamy, crumbly texture of Bayley Hazen Blue is an immediate stand-out among blue-veined cheeses, with flavors of sweet grass and peppery spice. The Ayrshire cow’s milk provides a nutty, pleasantly farmy foundation for this complex cheese. Jasper Hill Farm in far north Greensboro Vermont makes phenomenal cheeses using milk from their small herd of Ayrshire cows. They also run an expansive, top-notch aging facility used by many of the state’s other producers including the much-loved Cabot Clothbound Cheddar.

Sage Farm

Molly and Katie Pindell have been making cheese in Stowe Vermont since 2008. Together with their small herd of registered Alpine goats, they produce some of our favorite fresh goat cheeses made in Vermont. Styled after the French classic Valencay, Sterling is dusted with ash and aged for just two weeks, and it’s smooth texture yields a rich, tart flavor. Madonna is denser, but still creamy, with a brighter, lemony flavor that pairs beautifully with New England honey.

 

All four cheeses are available together online as part of our Thanksgiving Cheese Bundle, paired with Vermont’s own Castleton Crackers and Wood’s Cider Jelly.

For more Thanksgiving cheese ideas, check out our 2012 Thanksgiving Cheese Board, and our 2011 picks for celebrating America-the-melting-pot with international cheeses!

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Thanksgiving Cheese Spread

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…)

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