OUR CHEESE

	DORSET A washed-rind, raw Jersey cow cheese. A soft ripening cheese with a rich, buttery texture and seasonally influenced pungency. An elegant appetizer or dessert, often served here in the historic village of Dorset, VT. Available year-round in 3.5 pound wheels. Winner American Cheese Society (2008) World Jersey Cheese Awards Winner (2008) World Cheese Championship Winner (2010) American Cheese Society Winner (2012) U.S. Cheese Championship Winner (2013)
	DANBY A hard, extra-aged, raw goat milk cheese, inspired by Italian sardos like Piave and Asiago. These large wheels are aged a minimum of six months. It's pure, dense white paste reminds us of our local Danby, VT marble, made famous for its use building our nation's capital and monuments. Ideal for grating over pasta or a nice sharp snack. Seasonal availability only in 15-20 pound wheels.
	MANCHESTER An aged, raw goat peasant tomme. A rustic mountain cheese named for Manchester VT, the gateway to the Green Mountains. This cheese has a nutty and earthy bite. Due to rotational grazing on our pastures and the aging process itself, each batch has a distinct note. A bold addition to any cheese board. Seasonal availability only in 3.5 pound wheels. American Cheese Society Winner (2008) World Cheese Championship Winner (2010) American Cheese Society Winner (2011) 100 Great Cheeses - Wine Spectator (2008) American Cheese Society Winner (2012)
	PAWLET Raw Jersey cow milk is the basis of this Italian-style toma, which is aged four to six months. A creamy texture and bright bite makes this a great sandwich cheese or an appetizer with broad palate appeal. A versatile cheese, like the town of Pawlet, VT which brings us slate, syrup, and timber. Available year-round in 10 pound wheels. Available year-round in 10 pound wheels. American Cheese Society Winner (2008) World Jersey Cheese Awards Winner (2008) American Cheese Society Winner (2009) World Cheese Championship Winner (2010) American Cheese Society Winner (2012)
	RUPERT An aged, raw Jersey cow milk cheese inspired by great European Alpine cheeses like Gruyère and Comté. These 25-pound mega-wheels age a minimum of six months, with a sharpness and complexity that gains with time. A long aging cheese like the town of Rupert, VT, one of our states oldest towns, settled in 1761. Available year-round in 25-35 pound wheels. American Cheese Society Winner, "Best in Show, Third Place" (2009) American Cheese Society Winner (2010) U.S. Cheese Championship Winner (2011) American Cheese Society Winner (2011) American Cheese Society Winner (2012) U.S. Cheese Championship Winner (2013) American Cheese Society Winner (2014)
	SLYBORO A raw goat milk cheese, washed in hard cider from our neighbors across the boder at Slyboro Cider House in Granville, NY. Aged just about two months, this cheese is soft near the edges and semi-firm in the center, with sweet grassy notes and a hint of apple lingering on the rind. Seasonal availability only in 2 pound wheels.