Word on Curd: New Cheese for the Holidays

The holidays are just around the corner and we are getting ready with a selection of new cheeses!

Harbison Miniature is from Jasper Hill Farm in Greensboro, VT. Fashioned after the French cheese Vacherin Mont d’Or, yet a quintessential product of Vermont terroir, this palm-sized soft-ripened cow milk wheel is hand-wrapped in bark from the local spruce trees of Greensboro, and named after a local activist and beloved friend of the cheesemakers. For a cool weather treat, slice in half along the spruce bark perimeter, broil for a few moments, then serve with crusty bread, veggies, and fruit for dipping. With flavor notes of cured meat, berries, brasicas and mushroom, pair with whole grain mustard, cornichons, caper berries, light reds, and full bodied whites. Great with IPA too! Pasteurized cow milk.

Next up is Point Reyes Original Blue from Point Reyes Farmstead Cheese Co. in Point Reyes, CA. This raw cow milk, iconic blue imparts the mineral-rich salinity of the grasses that make up the diet of this coastal California farmstead herd. Creamy and bright, with a peppery finish, this blue spreads like butter, yet crumbles perfectly over a salad, steak, burger, or seasonal vegetable preparation.

First is Le Châtelain Camembert. Made in Normandy, France, Le Châtelain Camembert is the closest we can get, from this side of the Atlantic, to the real deal! The only difference: pasteurized milk. With flavors of butter, mushroom, roasted brasica, and truffle. A supple, creamy texture that bakes beautifully. Pair with cider, light red wine, or a higher acidity white. Pasteurized cow milk.

The Mimolette is an iconic French cheese, inspired after Dutch Edam, with a uniquely characteristic bright orange hue (on account of the all-natural annatto seed coloring). Creamy, nutty, and perfectly salty. Aged 18 months for extra caramel-crunch! Pasteurized cow.