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Update from Jacobs and Brichford
Jacobs and Brichford is currently wrapping up their second season of cheesemaking.  We will continue to have availability of their cheeses over the next few months though as the cheeses in their caves age out and become legal and ready for sale.  We thought this would be a good time to ask them what they’ve thought about their first two years in the cheese world and talk about...
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Hoch Ybrig Alpage – made in the summer of 2012, imported late September 2013
Switzerland is made up of 26 Cantons.  [Think of a canton as being roughly the size of an American county.]  The original 3 cantons – Uri, Schwyz, and Unterwalden – lie at the very center of Switzerland, and the country takes its name from the canton Schwyz. In Schwyz, in the heart of Switzerland, which is in the heart of the Alps, “our” farmer makes Hoch Ybrig every day...
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Alpage Gruyere – made in 2012, sold in 2013
     When most people here the word “Alp”, they think of the mountains shared by Switzerland, France, Italy, Germany and Austria.      When a cheese lover hears the word “Alp”, they might think of a high mountain pasture, where the cows go to graze during the late spring and summer months, up where things are peaceful and serene.      When a cows “thinks”...
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Rogue River Blue is back in stock!
                                           Summer has ended, and for many of us, it’s a sad time.  Not only is the weather getting colder, but the holiday madness will soon take over our lives again.  We can take solace in a couple things, namely the return of football and Rogue River Blue.  Wrapped in grape leaves macerated in pear...
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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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