Cheese News

Cheese News

 

This week, we bid farewell to perennial favorites Bonne Bouche, La Tur, and Nancy’s Hudson Valley Camembert. But do not fret! We also welcomed a few soon to be favorites:

 

Cremont

Vermont Creamery’s Cremont

 

Knock off a few letters and join the words “Cream” and “Vermont” and you get Cremont, the name of this aged goat and cow’s milk cheese. Cremont has the tanginess, creamy texture, and wrinkled geotrichum rind that you have come to love about Bonne Bouche plus the added depth and richness from a little cow’s milk.

 

 

Robiola Bosinarobiola

 

Hailing from the Langhe region of northern Italy, this robiola is a creamy blend of cow and sheep’s milk. Flat and square, its bloomy-rind hides a silky smooth paste with a delicate balance of mushroom, salt, and sweet flavors.

 

 

 

Tarentaise - 1 Year

 

Spring Brook Farms Tarentaise

 

This Alpine-style cheese made from the raw organic milk of grass-fed and free ranging Jersey cows is grassy, nutty and buttery.

Sep 4, 2013