Shadagee Farmstead Reserve Gouda
This Vermont raw-milk cheese strikes a beautiful balance between the grassiness of youth and the sweetness of age
This Vermont raw-milk cheese strikes a beautiful balance between the grassiness of youth and the sweetness of age
In Vermont’s Mad River Valley, Marisa Mauro cranks out delicious cultured butters
Mild and nutty, a cheese that’s friendly with many foods and wines
Crumbly, Caerphilly-esque raw milk cheese from New England
Creamy and earthy, a great match for weighty white wines
A cocoa-dusted Alp-style cheese from central Vermont
A mild and buttery cheese from Vermont’s Mad River Valley
Piquant, savory, and rich, a cheese that’s both earthy and elegant
Mushroomy and umami-rich, it’s a natural with lightly sweet wines
The Tarentaise recipe mixes tradition and innovation to create something wholly new.
Cloudy and sunny; berries and straw
Honeyed and grassy, like a wildflower meadow