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Word on Curd: Summer Salad Recipes and New Cheeses for July
Summer is in full swing, and with it the fresh flavors of summer produce, ripe for cheese pairing to keep meal planning simple and fresh, whether it’s for a hungry crowd, or just one or two. From a bright and colorful veggie platter to snack on while you grill, accompanied by an easy homemade Linden Dale…
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Word on Curd: New Cheeses, and Returning Seasonal Favorites, for June
With spring ripening into summer, our cheese case and dairy fridge are overflowing with options for your graduation parties, cookouts, beach vacations, picnics, and all kinds of gatherings, from simple to elaborate. Many of the new cheeses we have in stock are excellent components to easy meals, with simple, fresh ingredients. Whether it’s Certified Organic…
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Word on Curd: New Cheeses and Seasonal Offerings for May
With spring officially underway, we are lapping up all the additional seasonal offerings from our beloved local farmstead cheesemakers. You will notice many new local soft goat and sheep cheeses cropping up in our cheese case, as we enter into the warmer months with the sheep and goats beginning their milking season, nourished on fresh…
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Build Your Own Spring-Inspired Cheeseboard!
Spring Cheeseboard Tips 2023
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Spotlight on: Linden Dale Farm Goat Dairy, New Cheeses for April, and Cheese-accented Spring Brunch Recipes
Spotlight on Linden Dale Farm We recently had the opportunity to visit our friends at Linden Dale Farm, to meet the new generation of baby goats, and get a behind-the-scenes look at a day in the life at Linden Dale Farm, in Ronks, PA. We came away with a renewed appreciation for this seventh generation…
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Word on Curd: New Cheeses & Recipes for Spring!
With Spring just around the corner, we are getting hungry for outdoor picnics, parties, and road trips. Here are the new cheeses to hit the cheese case for March. In addition, March is the cherished time of year that brings the return of fresh goat milk, so expect to see the Linden Dale fresh chèvre…
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Upcoming Event: Join us for a fun pairing hosted by Harvest Market & SUCCESSION Fermentory at Stella Lou Farm
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Word on Curd: New Cheeses for February!
Oldwick Shepherd, from Valley Shepherd Creamery, in Long Valley, NJ: A signature farmstead raw sheep milk cheese, cave-aged for 3-5 months. Buttery and smooth, with sweet and nutty overtones. Inspired by the French Brebis de Pyrenees. Pairs with chocolate, cherries, pears, Bordeaux, tempranillo, and our favorite “Hungry Bird Eats” Nordic Crisps. Featured in the upcoming Local Cheese and…
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Word on Curd: Building cheese-accented, nourishing, plant-based recipes for boosting immunity and gut health.
New Cheeses & Returning Favorites for January The Farm at Doe Run’s Black Swallowtail: A sheep/cow/goat milk Spanish-inspired cheese, named after the butterfly that frequents the same pastures the Doe Run cows graze upon. Flavor notes of butter and hay. Aged 7-8 months. The Farm at Doe Run’s Runnymede: A sheep/cow/goat milk Italian alpine-inspired hard cheese,…
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Word on Curd: Holiday Cheesin’
The holiday season is upon us, and we are thrilled to introduce some new cheeses to our cheese case, just in time for the festivities. Be sure to share your cheese board creations with us at #holidaysatharvest! Vault No. 5 by Jasper Hill Farm in Greensboro, VT: With savory notes of melted leeks and toasted…
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