Mt. Tam Triple Cream
Cowgirl Creamery
Point Reyes Station, CA
A smooth, creamy, elegant, 10-oz, triple-cream – made with tasty organic milk from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms. MT TAM won 1st Prize in the soft-ripened category at this year’s American Cheese Society competition.
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California Crottin
Redwood Hill Farm
Sebastopol, CA
milk: goat
Our traditional French-style California Crottin has a wrinkly, geotrichum candidum rind, a fluffy texture and robust, earthy flavor. Twice it was voted “Best Farmstead Goat Cheese” at the prestigious American Cheese Society judging and chosen as the best Crottin, better than the French originals, in a recent Wall St. Journal tasting.
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Midnight Moon
Cypress Grove Creamery
Arcata, CA
milk: goat
Aged one year or more, this pale, ivory cheese is firm, dense and smooth with
the slight graininess of a long-aged cheese. The flavor is nutty and
brown-buttery, with prominent caramel notes. The wheel is finished in a
beautiful black wax.
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Vermont Ayr
Crawford Family Farm
Whiting, VT
milk: Ayrshire cow
Our farmstead cheese is made by hand using traditional techniques, and each wheel receives individual attention. Cheese making begins in our kettle-shaped vat within an hour of milking. By adding only a small amount of culture, we succeed in revealing the complex flavors of our “terroir”—the land that the animals graze.
We are currently making one style of cheese, Vermont Ayr, an alpine style farmstead cheese made from raw milk, in 1 and 4 lbs wheels.
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Cave Aged Cheddar
Chapel’s County Creamery
Easton, MD
milk: cow
Chapel’s Country Creamery cave aged cheddar cheese has been aged a minimum of8 months or longer to ensure optimum flavor. This superior cheddar cheese hasjust the right sharpness for any use.
Washington Post had an article on them.