|
|
 |
|
|
|
Cabot Extra Sharp cheddar boasts a richness and dense texture that make it an essential ingredient for fondues and party platters. Its full-bodied flavor pairs perfectly with a hearty ale or sturdy wine.
During the past ten years, Cabot has been honored with virtually every major award for taste - both national and international - for its outstanding Vermont cheddar. In fact, its cheddar was named "Best Cheddar in the World" at the 22nd Biennial World Championship Cheese Contest in Green Bay, Wisconsin. |
|
|
 |
|
|
|
|
|
Based in Vermont, Cabot Creamery are the makers of the "World's Best Cheddar." Aged for two to three months, mild cheddar has a smooth, creamy flavor and consistency. Kids also love it, and it's the starting point for a lifetime of great cheeses.During the past ten years, Cabot has been honored with virtually every major award for taste - both national and international - for its outstanding Vermont cheddar. In fact, its cheddar was named "Best Cheddar in the World" at the 22nd Biennial World Championship Cheese Contest in Green Bay, Wisconsin.
- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
As it was early last century, Cabot is still a sleepy little farm town tucked into the rocky soil of Northern Vermont's rolling hills. Located there is the Cabot Creamery, a dairy cooperative dedicated to creating world-class cheddars while supporting the hard-pressed independent farmers who supply their milk. Established as a cooperative in 1919, the dairy farmers actually own the company! Cabot's best cheddar is called "Vintage Choice." Each block of Vintage Choice is hand-selected by Cabot's president. Aged undisturbed for 18 to 24 months, limited edition Vintage Choice is complex, opulent and full of nuances. After this long aging period, it takes on a full-bodied, rich, extra-sharp flavor. Cabot's finest cheddar has a texture that is more compact and a bit drier than authentic English Cheddar - different, not better or worse. Cabot Vintage Choice, set apart from other Cabot cheddars by its deep purple wax, is a wonderful product we wholeheartedly recommend. Please compare it to one of our fine English Cheddars and decide your own preference.- Suitable for Vegetarians.
-
Awarded 3rd Place in the American Cheese Society 2007 Awards in the Mature Cheddar category.
|
|
|
|
|
|
|
|
|
|
An American original, Coupole is named for its shape, which looks like a snow covered dome. Coupole combines the French cheese technology of Vermont Butter & Cheese Co.'s Bijou and Bonne Bouche. In the landscape of cheese varieties, it stands out as a distinct goat cheese. It can easily be cut in wedges and still remain standing.
Coupole is made with the same recipe as the Bijou. After pasteurization, the milk is set for maturation/coagulation for 24 hours. The curd is then drained into cheese cloth overnight. On the third day the “pre-drained” curd is used to make Coupole. Using a unique form, the Coupole are shaped by hand with a sprinkle of ash on the top. After a day in the drying room, they are moved into the aging room to allow the rind to develop, which creates wrinkles around the sides of the cheese.
This cheese has a unique shape and appearance that makes it perfect for a cheese board. Coupole is milder than the Bijou and Bonne Bouche. The texture is dense and very creamy and the rind is sweet with a yeast flavor that increases as the cheese ages. Coupole reaches its maturity after 45 days and there is a fabulous contrast between the strong ripened flavor of the rind and the delicate fresh taste of the pate with notes of fresh flowers, citrus, and hazelnuts.- Made from pasteurized goat's milk.
- Suitable for vegetarians.
|
|
|
|
|
|
|
|
|
|
|
Creme Fraiche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream. However, this version is pasteurized and made in Vermont. It is a rich treat that is perfect for thickening sauces and soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit desserts. We especially like it served with our smoked salmon or with caviar. Just a dollop atop a piece of cocktail bread with a slice of smoked salmon lifts the experience to a whole new level. Its creamy tang is the perfect complement to a tender, smoky bite of salmon. Crème fraîche is the traditional accompaniment to caviar, and it smooths out the saltiness of the eggs.
Vermont Crème Fraîche is exquisitely rich, with a cultured, nutty flavor and creamy texture. Enjoy this staple of French cuisine, served by many of the world's finest restaurants. Awarded 2nd Place in the American Cheese Society 2007 Awards in the Cow's Milk Creme Fraiche category.
|
|
|
|
|
|
|
|
|
|
Fromage blanc is a French-style fresh cheese that is similar to fromage frais or crème fraîche. This extremely soft, fresh cream cheese has the consistency of sour cream and a similar tang. The fat content, however, is significantly lower. Fromage blanc is often eaten with fruit and sugar as a dessert, but it can also be used in cooking without separating.- Made from cow's milk.
- KOF-K certified Kosher.
|
|
|
|
|
|
|
|
|
|
|
Cheesemaking has long been a part of Vermont life. Dairy cows grazing the velvety pastures of the Green Mountain State are a familiar sight. The milk they produce is one of the state's natural treasures; used to make some of the world's best cheddar cheese. Grafton, Vermont is a likely setting for a world-class cheddar. Cheesemaking traditions in this historic village date from the nineteenth century when dairy farmers gathered together in a cooperative to make their surplus milk into cheese. In the days before refrigeration, there were many such cooperatives in the rural agricultural communities and an abundance of fresh, creamy milk was turned into a food that could be stored for a longer period of time. Grafton 2 Year Classic Cheddar is an outstanding mature cheddar cheese selected for its pronounced flavor and smooth finish. This two year aged cheese is excellent when accompanied with dried fruits and nuts, crusty breads, and big wines. - Made from pasteurized cow's milk.
- Photo depicts whole 10 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
Maple Smoked Cheddar is just one of the Grafton Village Cheese Company's excellent cheeses. It is bathed in the cool smoke from smoldering hard maple wood for four to six hours at the end of the aging period. What taste could be more typical of Vermont? The smoke is used to season, not to preserve. It adds a delicious nuance reminiscent of bacon, and is an excellent part of any breakfast menu (try it in an omelet!) and on cocktail trays. We were so impressed by its quality that we honored Maple Smoked Cheddar from Grafton Village as our July 2002 Cheese-of-the-Month.
- Made from pasteurized cow's milk.
- Awarded 3rd Place in the American Cheese Society 2007 Awards in the Smoked Cheddar Category.
|
|
|
|
|
|
|
|
|
|
Quark is a German word that simply means "curds". This cow's milk cheese, produced all over Central Europe, is virtually identical to Fromage Blanc, but is whipped before packaging and has a slightly higher fat content. Quark can be eaten like yogurt, blended with fruit or jam. It is also a common ingredient used in filled pastries, savory and sweet sauces, spreads, soufflés, cheesecakes and mousses. Quark is so popular in Germany that it accounts for almost half of that country's total cheese production. The average German eats about 10 lbs. of Quark a year! - This product is KOF-K certified Kosher.
Winner of a Silver medal in the 2005 World Cheese Awards! Awarded 3rd Place in the American Cheese Society 2007 Awards in the Fromage Blanc/Quark from Cow's Milk category. |
|
|
|
|
|
|
|
|
|
|
Thistle Hill Farm Tarentaise is an aged, raw-milk, organic cheese handmade by John and Janine Putnam on their family farm in North Pomfret, Vermont. This artisan cheese is made using a copper cheese vat in the tradition of the Beaufort and Abondance cheeses of the Tarentaise Valley in the Savoie region of the French Alps. The copper vat, essential to developing the proper flavor, is the only one in Vermont and one of only a few in the United States. Made using imported French cultures to mature the curds, the Putnam's follow the traditional Savoie process of making their own rennet, using the whey from the previous cheesemaking. Much in the same way bakers use a sourdough starter, this traditional rennet gives a complexity of flavor to the cheese which cannot otherwise be created.
Aged for six months, Tarentaise develops a unique and complex flavor. It is as unadulterated a cheese as you will find. The imported French cultures impart flavor and texture, while the traditional rennet provides structure and further complexity to its flavor. Tarentaise has no added preservatives, synthetic flavors or additives. No herbs are used to hide its flavor, and no waxes or plastics simplify its aging process. While Tarentaise is modeled after the Beaufort and Abondance cheeses of France, both known as among the finest cheeses of the world, Tarentaise is unique to North Pomfret Vermont's terrior. The soil, geography, climate and flora in Vermont give Tarentaise its characteristic smooth, subtle nut flavor and complex finish. Awarded 2nd Place in the American Cheese Society 2007 Awards in the Farmstead Cheeses: Aged over 90 Days category. - Made from raw cow's milk.
- Photo depicts whole 20 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
|
|
|
|
|
|
|
|
|
|
The gastronome Curnonsky was offered a lifetime of revenue to say margarine could one day replace butter. He responded, "Nothing will replace butter." We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made the old-fashioned way with an imported French culture to "ripen" the best fresh Vermont cream before it is churned into butter. This butter is made with only .33% salt (one-sixth the salt of standard salted butter). The result is a sweeter, more complex and more pleasing taste. Refered to in French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored butter, ideal for every type of cooking and baking.- This product is KOF-K certified Kosher.
- Awarded 2nd Place in the American Cheese Society 2007 Awards in the Unsalted Cow's Milk Butters category.
|
|
|
|
|
|
|
|
|
|
|
Vermont Butter & Cheese Company uses only the freshest local cream to make its world class butters. They gently pasteurize the cream and add a bacterial culture to start the process of turning cream to butter. The fermenting cream rests for nine to sixteen hours to produce a complex blend of flavor compounds, making this butter so unique. After fermentation, the cream is churned into butter and the Atlantic sea salt crystals are added. This salt, harvested from tidal pools off the coast of Haiti, enhances the flavor of the butter and gives it an artisanal, marbled appearance. Finally, the butter is cut, wrapped in parchment paper and packed by hand in a small, handmade wooden basket. This butter is the "Grand Cru" of all Vermont Butters. Crunchy pieces of flavorful salt combined with incredibly creamy and delicate butter creates a perfect harmony as the butter melts in your mouth and the grains of salt crunch between your teeth. Serve a dollop atop grilled meats, melt it over shrimp or lobster, or try it in cookie recipes. This product is KOF-K certified Kosher.
Awarded 3rd Place in the American Cheese Society 2007 Awards in the Salted Cow's Milk Butters category. |
|
|
|
|
|
|
|
More
USA Vermont
- :
Jump to Page:
Additional Subcategories in
Cheese By Country
Listed Below:
|