We posed the question to our staff members and Founder and CEO, Bob Kleszics. Here’s what they had to say…
Bob: “How about a slightly aged and runny Merry Goat Round goat brie, from Firefly Farms in MD, paired with an apple and a bottle of GT’s Gingerade?”Alexus: “Humboldt Fog is my go-to for cheeseboards. Pair it with some grapes and crackers, and go to town!”
Trevor: “My absolute favorite is Vermont Creamery’s Bonne Bouche, or really anything from Vermont Creamery. They all go so great with Granny Smith apples and honey. They [Vermont Creamery] are an amazing cheese company, and I’m so glad we sell their products here.”
Gaige: “Local PA Vampire Slayer is my favorite for cooking with, and snacking alike. There are many flavored cheddars out there, but this one takes the cake. It’s so fresh and garlicky, and it melts really well.”Rachel: “My favorite is the Conscious Culture’s (now rebranded as Bandit) ‘Maverick’! It’s a cave-aged, double cream cashew cheese, and I love to eat it on top of a Firehook sea salt cracker with fig jam.”Abby: “Perrystead Dairy’s Field Day is my current desert island cheese! It’s custardy, creamy, and vegetal, with an ideal paste-to-rind ratio. I love it with heirloom tomatoes, grilled onions, and fresh corn.”
Now we’d like to hear from you… what is YOUR desert island cheese? Tag us on social media to let us know!
