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Drunken Goat is smooth and mild with a beautiful violet hue, which is due to soaking in Doble Pasta, from the Monastrell grape. The finish on this cheese is slightly fruity and herbal. Drunken Goat is a great introduction to goat cheese and an option for people who don’t care for a tangy or ‘goaty’ goat cheese.

Sid Cook’s whimsically delicious take on the famous French cheese, Morbier. This cheese features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese.

Made with premium milk from small Vermont dairy farmers, Grafton Village’s 1 year cheddar is both creamy and rich. Great for snacking or used in cooking applications.

Using premium milk from small Vermont dairy famers, Grafton Village 2 year cheddar is sweet, sharp, and nutty. The 1# waxed bars are perfect for retail presentation. The cheese is great for snacking and cooking applications.

Using premium milk from small Vermont dairy famers, Grafton Village 2 year cheddar is sweet, sharp, and nutty. Great for snacking and cooking applications.

Made using premium milk from small Vermont dairy farmers, Grafton’s four year cheddar is crumbly with a surprisingly creamy feel for such an aged cheddar. The taste combines a nice balance of acidity, sharpness, and sweetness. Available in limited quantities only.

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.