Lazy Lady Goat Cheese
Lazy Lady Farms of Westfield vermont is a totally off the grid (producing all their own power) farmstead creamery, located near the Canadian border. Cheesemaker Laini Fondilier raises her herd of goats and makes a selection of goat cheeses that can change on a weekly basis. We'll be bringing in a variety of these cheeses (all pasteurized goats milk in the 1-2 month age range) but with subtle differences in rind, shape ect. It should be really fun to see the variety of products from this skilled cheese maker.
Ashbrook
Made by Spring Brook Farms in Reading VT. Spring brook farms is a non profit organization that runs summer programs for urban kids to teach them about farming and food pathways. They started their dairy as a way to help pay for the program and have begun producing some great cheeses. Ashbrook is a morbier style cheese (washed rind alpine, with an ash layer in the middle, traditionally this ash was used to protect the morning cheese from flies, allowing cheese makers to milk their cows twice in a day and make larger wheels of cheese). Made with raw cows milk Ashbrook is washed with a saltwater brine and aged for three months.
Fritzenhaus Gruyere
This is a small production gruyere, and one of the only ones still produced 100% start to finish within the Gruyere AOP (local grass fed cows (within 4 km of the dairy), provide milk that cooked, set and aged within the region). Many larger producers either buy milk from other regions of switzerland or age the cheese within the region for the minimum number of months before shipping it off to a larger aging facility to finish. Gruyere is a cooked curd cheese, meaning the curdled milk is reheated, expelling additional whey and air. The cheese is then set, brined, and then aged fro 18-24 months. This is a big but subtle cheese with lots of complexities, nutty, earthy, and rich.
Local Arugula Salad
Little Leaf Farms arugual greens are mixed with frisee and then dressed with a smashed citrus vinaigrette (lemon segments, and orange segments, broken into pieces and mixed with brunoise shallots, lemon juice, pistachio oil, olive oil, lemon zest, orange zest, salt, and pepper). The dressed greens are plated on top of a parmesan crema, and garnished with bresaola (cured beef), shaved parmesan, pistachios, a pistachio and roasted garlic crisp (pistachio and garlic foccacia, shaved thin and toasted with olive oil and salt), and saba (also known as vin cotto, a cooked syrup made from grape must).
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