Specialty Cheeses

Made with premium milk from small Vermont dairy farmers, Grafton Village’s Cheddar is slowly smoked over maplewood for up to six hours. The result is a smokey flavor that complements the sharpness of the cheddar without overpowering it.

Bayley Hazen Blue was one of Jasper Hill Farm’s flagship cheeses upon their inception in 2003. Delicious raw milk is what gives Bayley Hazen its rich, creamy consistency. Aging is completed within the Cellars at Jasper Hill. It is this region of Vermont’s terroir and the affinage under their watch that encourages Bayley Hazen to display its many complexities. The texture of...

The result of a unique collaboration among cheese craftsmen in Vermont. Cabot Creamery makes sixty clothbound wheels each quarter and then ships them off to be skillfully matured in the cellars at Jasper Hill Farm. Twelve-month-old Cabot with its sharp, caramelly notes, proves how award-winning cheese and expert affinage combine to create a thing of beauty.

Maytag Blue has a crumbly texture and it reveals a very spicy flavor. The period of curing and maturing takes six months.

This robust blue cheese is a contemporary complex blend of molds from Rogue Creamery and around the world. The vibrant blue-green color of Crater Lake is mirrored in the veins of this blue. Experience the silky texture and bold blue flavor.

This Gorgonzola style cheese is aged a minimum of 120 days in Rogue Creamery’s caves. During this time it takes on sharp, tangy, fruity characteristics. Oregonzola has slight, classic veins of mold and a creamery, buttery texture.

Smokey Blue is the creamery’s classic-style Oregon blue vein, cold smoked for 16 hours with Oregon hazelnut shells. The smoking process creates a cheese that is sweet, creamy, and smokey. The smoke flavor has great finesse and is not overpowering, as is the case with smoked cheeses of a lesser breed. The smoking mellows the sharpness typically associated with blues and creates an...

The Affinee is a version of Emmi Roth’s popular Buttermilk Blue that has been selected to be aged for 6 months to develop a piquant and earthy flavor.

A very hard, aged, dry version of fresh Monterey Jack – delicious and nutty.  Created by accident in 1915, a wholesaler found himself with an over-abundance of fresh Monterey Jack and had to store it for a long time. In order to protect it, he hand-salted each one of the cheeses, a few weeks later, he discovered that the cheeses were fruity and rich in taste. Perfect for...

The Monterey Jack was developed by a Californian Scot, David Jacks, in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...