Cypress Grove Midnight Moon Goat Gouda
A nutty goat’s milk Gouda, made in Holland and aged for a minimum of six months
Food
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
Blythedale Farm Vermont Brie
Milky and delicate Brie-style cheese from central Vermont
Shadagee Farmstead Reserve Gouda
This Vermont raw-milk cheese strikes a beautiful balance between the grassiness of youth and the sweetness of age
Boggy Meadow Farm Baby Swiss
A buttery raw-milk cheese produced on an historic New Hampshire farmstead
Sicily is Delicious
Sicily’s sunny terroir yields flavors what will brighten kitchens everywhere