For over 100 years, the barn at Blythedale Farm has been a focal point of the village of Cookeville, Vermont. A much newer barn houses the 30 or so Jersey cows in Becky and Tom Loftus' herd. These cows supply all of the milk for Blythedale Farm's Vermont Camembert.
Becky and Tom make all of their cheeses by hand, using only whole milk. Their Vermont Camembert is the only farmstead cheese of this type made in New England. It requires a great deal of hands-on care and is considered one of the most difficult of cheeses to make. Free from added animal enzymes, be assured that the cows who live at Blythedale Farm have a good home. They are cared for with love and respect and live in a clean, comfortable stable with year-round outdoor access. Their stress-free lives create a milk with delicious flavor.
Blythedale's Vermont Camembert is much different than today's stabilized French Camembert in that it ages gracefully. When fresh, it is mild and creamy with a pale yellow color and a bloomy, white mold rind. When aged, it develops a lot more character, turning yellow-orange and losing most of its fluffy white coating. The texture turns from creamy to almost crumbly and the flavor explodes with a complex earthiness. This is truly one of New England's greatest cheeses.
- Best enjoyed within seven days of delivery.
- Made from cow's milk.
- Photo depicts whole 7 oz. form of cheese.