Salumi from Journeyman Meats
Small-batch salumi from Sonoma County
Food
Cowgirl Creamery Mt. Tam Triple Cream
A dense, fudgy, buttery button made from organic milk
Blue Ledge Farm Crottina
Tangy bloomy-rind goat’s milk cheese from Vermont
Champlain Valley Creamery Triple Crème
A creamy, buttery, bloomy button made from organic milk
Cypress Grove Midnight Moon Goat Gouda
A nutty goat’s milk Gouda, made in Holland and aged for a minimum of six months
Pancetta from A Small Good
Wild-fermented, cultured with koji, and cured on the bone, this pancetta adds soul to braises, soups, and stews
Green Mountain Blue Cheese Boucher Blue
A mild and nutty blue from Vermont
Sweet Rowen Farmstead Storm and Mountain Ash
Two dense, buttery, bloomy-rind cheeses from Vermont’s Northeast Kingdom
A Rare Glimpse Inside the Cellars at Jasper Hill
My visit with co-founder Mateo Kehler offered a rare look inside Jasper Hill’s remarkable cheese aging vaults
Cellars at Jasper Hill Harbison
Creamy, spoonable bark-wrapped cheese
Cellars at Jasper Hill Bayley Hazen Blue
Raw milk blue from Vermont’s Northeast Kingdom
Plymouth Artisan Cheese Ballyhoo Brie
Earthy, soft-ripened cheese from Vermont