• A BRIE-STYLE GOAT CHEESE WITH A TOUCH OF BLUE •
Pasturized goat’s milk, animal rennet, cultures, salt, vegetable ash.
Red foil envelops this ivory cheese streaked with blue veins and punctuated with irregular holes and small eyes. Clean, fresh and original, this cheese has a smooth, creamy texture and mild peppery accents.
Recognized by Food & Wine as one of the best artisanal cheeses in the nation, Big Blue showcases a thin stony rind surrounding a moist but dense cheese. With patches of small blue eyes, the texture is creamy, bold and rich with an herbaceous tang and a long finish. Its flavor develops steadily, becoming spicier as it ages.
Our first cow milk blue, this cheese is milder than Mossend Blue with a creamier texture and a soft briny quality. It is an accessible and less pungent blue that lends itself to prolonged snacking.
Paisley is the town in Scotland where some of Neil’s ancestors hail from. This cheese has a bit of the sheep milk sweetness, and the cow milk creaminess. Gentle as blues go.
A raw cow’s milk blue, made with Ayrshire milk from the cows next door. Aged sixty days, it is both creamy and crumbly and dare we say “town meets gown”, that unique experience when good earthy Vermont grit meets smooth high brow academia with nothing short of poetic results.
Winner of Yankee Magazine’s “Editor’s Choice Award” November 2013!