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This morning, we received our first shipment of the new Alpha Tolman.
Jasper Hill has been slowly developing their Alpine-style cheese Alpha Tolman for the last year and a half.  Besides a small release late last year, they have largely kept this cheese off the market as they waited to see how recipe tweaks affected this long-aged cheese and refined their approach accordingly.  At long last, they have built up their age profile and sufficient...
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Red Rock by Roelli Cheese – Red Rock is the second cheese we have picked up from the master of Blue/Cheddar combos Chris Roelli.  Chris is the fourth generation of Roellis to make Cheddar cheese in Wisconsin.  After low commodity pricing forced them to close shop in the 1990s, the family kept a business going hauling milk from local farms to local dairies.  But that didn’t...
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And the Rest of the ACS Winners:
First Place Winners: Rogue River Blue (the fall release is right around the corner!) Springbrook Tarentaise Cellars at Jasper Hill’s Willoughby Cellars at Jasper Hill’s Cabot Clothbound Cheddar Second Place Winners: Meadow Creek Appalachian Shelburne Farms 2 Year Cheddar Rogue Caveman Blue Rogue Smokey Blue Landaff/CJH Landaff Capriole Obanon Consider Bardwell Rupert Third...
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ACS BEST IN SHOW TO WINNIMERE!
The team at Jasper Hill really pulled it all together to earn this coveted award. Winnimere is Jasper Hill’s only strictly farmstead cheese, made from the winter milk of their 40 Jersey cows. So to make Winnimere for ACS entry, the cheesemaking team had to do so “cold”, almost starting from scratch after not having made it in months. The farm crew pooled the milk of some of...
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Welcome back Meadow Creek spring milk cheeses! Grayson and Appalachian now BOTH back in stock!
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The history and future of Consider Bardwell Farm, according to Chris Gray
The farm itself goes back to the early 1800’s and the Bardwells were the family that farmsteaded the land. Consider Bardwell was their son. He was a real entrepreneur of the time and started making cheese on the family property in the early 1860s.  That makes this property the earliest cheese making co-op in Vermont’s history. The Bardwells were of British decent and so they...
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Cheesemaker Interview w/ Chris Gray of Consider Bardwell pt. 2/3
The cheeses we make are like fine wine.  You can’t make great wine out of grape juice that comes from whatever, wherever. It has to be grown in the right conditions, the right terroir, with the right handling. We are trying to recreate the European model here. We went out and convinced new and existing local farmers that have gone out of dairying in our local area to come back...
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Cheesemaker Interview with Chris Gray of Consider Bardwell pt. 1/3
Today is the kickoff of our cheesemaker interviews With a bottom-to-top knowledge of every aspect of their cheeses and a close, personal connection to their craft, cheesemakers can generate an interest in their products unlike any other.  We’d love to bring every cheesemaker we partner with around to every shop we sell but that’s not always possible.  While we can’t...
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Now in stock and at your favorite cheese shop- Dunbarton Blue! Fourth generation cheesemaker Chris Roelli remembers attending a conference and listening to Randolph Hodgson of Neal’s Yard Dairy.  Randolph was discussing traditional clothbound cheddars, and how small cracks in the cheese can allow pockets of blue mold to form.  While some molds can create off flavors, these...
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