cow’s milk Archives – Terroir Review

Reading List: January 16, 2022

Seed saving, heritage foods, regenerative organic agriculture, and who owns the term “Gruyère”

Food, wine, farming, tradition, modernity — and how we talk about it all

A dense, fudgy, buttery button made from organic milk

A creamy, buttery, bloomy button made from organic milk

A mild and nutty blue from Vermont

Two dense, buttery, bloomy-rind cheeses from Vermont’s Northeast Kingdom

My visit with co-founder Mateo Kehler offered a rare look inside Jasper Hill’s remarkable cheese aging vaults

Creamy, spoonable bark-wrapped cheese

Raw milk blue from Vermont’s Northeast Kingdom

Earthy, soft-ripened cheese from Vermont

Milky and delicate Brie-style cheese from central Vermont

This Vermont raw-milk cheese strikes a beautiful balance between the grassiness of youth and the sweetness of age