THE STORY
We had been coming to Vermont every single week for almost 8 years; at first to escape the NYC energy and hectic restaurant world we both worked in for the last twenty years. But then, somewhere along the way, we became obsessed with the art and science of making cheese, having serendipitously found an excellent source of organic cow’s milk at Sumner Farm in Halifax, right around the corner from our cabin. Crazy experiments began to yield to a few successes, thanks in part to the wonderful, amazing, fat-full milk. We then humbly started to present our results to our family of restaurants and their chefs, with enthusiastic encouragement forthcoming.
After much deliberation and one Hurricane Irene, we were finally able to go ahead with our dream and convert an old restaurant into our micro-creamery, in the heart of Jacksonville, Vermont. Our passion drives us towards creating artisanal french-style semi-soft cheeses that aren’t readily available in this country, if at all; unpasteurized (60 days aging minimum), organic, jersey cow’s milk cheese (as well as a few distinct goat’s milk varieties), all aged with loving care in our temperature- and humidity- controlled “caves”. At the exact moment of ripeness and perfect flavor we deliver it ourselves to some of the top restaurants in New York City (The Modern, Craft LA, Café Luxembourg, Odeon and Casellula).We are also featured at a few of our local area restaurants as well as The Brattleboro Coop and summer Farmer’s Market. We are grateful to our milk suppliers for their loving care, enthusiasm and incredible hard work. We look forward to a long relationship with them and the people of Jacksonville, who have been very supportive of our endeavor.
LOCATION
Spoonwood Cabin Creamery
Nancy Bergman & Kyle Frey
3090 Route 100
Jacksonville, Vermont 05342
802.368.2802
spoonwoodcabin@gmail.com
OUR PRODUCTS
Truffle Fromage Blanc
Our creamiest, whipped rendition of our full-fat fromage blanc, with the decadent addition of dried truffles. Addiction alert!
For information on where to purchase, click here.
Halifax
For all lovers of Alpine style cheese, Spoonwood Cabin presents this traditional semi-firm tomme, aged a minimum of 3 months. The rind offers aromas of smoke, bacon and leather, all giving way to a dense, buttery and nutty interior.
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Grappino
Grappino-A tiny round of funky creamy deliciousness! We are washing this little baby in Grappa: think Époisses crossing the Italian border. Aromas of leather, smoked meat, and mocha finishing with a rich, oozing buttery mouth feel. Here’s what Stinky Bklyn says about this new creation: “total stunner of a cheese, super unique and fun to have around!”
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Snow White
Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
She’s very pretty, even with a few wrinkles. And no pesky dwarfs to cramp her style. Underneath the gooey creamline there’s a silky pate with buttery, earthy notes.
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Neige
Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
A young goat’s milk cheese with a thin layer of ash underneath its lightly blooming exterior. Spice, honey, grass and citrus with a lingering fresh acidity. Shapes will vary with the mood!
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Frustum
Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
Slice the top off a cone and what do you get? – this delicate goat’s milk cheese with a lightly blooming ash rind. The pate is dense and super creamy with a mild, lemony tang. During affinage of approximately 3 weeks, the rind will begin to acquire characteristic blue markings.
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Spoonwood Chevre
Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
A creamy mouthful! It’s slightly tangy and milky with a bit of citrus. Spread it on anything—put away that cream cheese.
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Feta
Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
The goats are on vacation so we came up with a crumbly, yet velvety raw cow’s milk feta. Mildly salty and surprisingly funky, our version is aged 60 days or more and only gets better with time. But who can wait?
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St. Em
Milk: Pasteurized, organic Jersey cow (Sumner Farm, Halifax, VT)
Our latest creation is based on St. Marcellin, a tangy young cow’s milk cheese from the Rhône-Alpes region of France. It’s a young, buttery round with hints of lemon and honey peeking through. St Em has a supple cream-colored, wrinkly rind which with further development can display some beautiful hues of blue.
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Monkster
Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
This hand-crafted munster-style cheese originated in the eastern Vosges Mountains of the Alsace region as far back as the 7th century. It is caressed by hand every other day with a mild brine that eventually produces its infamous pungent aroma; the surprise is inside–a buttery, yeasty treat with a depth of flavor that melts in your mouth. Did we mention barnyard?
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Maple Fromage
Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
We take our tangy, über-creamy fromage blanc and whip it together with just enough dark amber local Vermont maple syrup to create a yummy, versatile treat. Great for dessert with fresh fruit, layered on pancakes or just spread on your favorite bread.
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Fromage Blanc
Milk: Pasteurized, organic Jersey cow (Sumner Farm, Halifax, VT)
Our fresh, golden-hued Fromage Blanc is a lightly salted cheese made from organic Jersey cow’s milk, for use in sweet or savory dishes. This dense version tastes of rich cream and subtle acidity. You could use this full-fat cheese as a ricotta replacement—-yum!
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Cuvette
Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
This bright jewel is inspired by Langres, a beautiful washed rind cheese from the Champagne region which some consider the more approachable cousin to the pungent Époisses. It has a characteristic “fontaine” at the top in which to pour a bit of champagne or marc. It is traditionally washed in a special brine with the addition of rocou, a natural red dye derived from the American annatto tree. This gives it its unusual orange glow. But beyond its appearance, what defines it is the texture and flavor–dense and fudge-like with hints […]
Cabinbert
Milk: Raw, organic Jersey cow (Sumner Farm, Halifax, VT)
This traditional camembert-style cheese has a soft, velvety white rind with aromas of earth and mushrooms. A melting straw-colored cream line surrounds the rich, buttery interior which is hard to resist.