Challerhocker --> ALPHA TOLMAN
Raw Cow's Milk
Alpine-Style
Aged 8-12 months
Jasper Hill Creamery, VT
Alpha Tolman is named for a philanthropic dairy farmer who built the Greensboro library in 1900. Alpha's grandfather, Enoch, was one of our town's original settlers. His namesake cheese is made in our satellite creamery, located within the Vermont Food Venture Center in Hardwick, VT - a facility designed to incubate value-added projects and enrich our agricultural economy.
Sensory Notes: Alpine cheeses like Appenzeller inspire the recipe for this Jasper Hill Creamery original. Alpha Tolman has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned and ideal for melting.
Pairing and Service: The texture, aesthetic, and flavor make Alpha Tolman an ideal choice for fans of Appenzeller (or fondue!). Try pairing with a robust ale, plummy red wine, or onion jam. For a satisfying meal, follow the lead of Swiss/French raclette – melt onto a plate of fingerling potatoes, cured meat and natural sour pickles.
Dorset --> LA TUR
Past. Cow, Goat, and Sheep Milk
Aged 3-5 Weeks
Piedmont, Italy
La Tur is a straw-colored, creamy, soft mid-aged cheese made from cow, sheep and goat
milk. The taste is mild when fresh, becoming stronger with age. The idea of La Tur – “Little Tower” –originated from the hundred towers built around the Alta Langa land during the Middle Ages to defend the village against invasions.
La Tur exemplifies the tastes of the traditional Alta Langa land. The three milks are blended together in such a harmony that does not allow one flavor to overwhelm another. The tangy taste of goat milk and the strong one of sheep milk are well combined with the sweetness of cow's milk cream.
Stilton --> VERDE CAPRA
Past.Goat's Milk
Aged 80 days
Lombardy, Italy
Verde Capra is one of those rare blue cheeses made from goat milk. Aged by Guffanti, this lovely cheese
shows a perfect balance between the tang and creaminess of goat milk. Like many blues, Verde Capra is rindless and wrapped with foil to keep it from drying out. The texture is dense, even slightly fudgy, yet creamy.
Tomme de Savoie --> KINSMAN RIDGE
Unpast. Cow's Milk
Aged 3-5 Months
From Landaff Creamery, NH aged at the Cellars at Jasper Hill Farms, VT
Deb and Doug Erb's debut cheese, Landaff, was designed with approachability and versatility in mind. They aim for something more daring with this second creation; Kinsman Ridge is inspired by funky French tommes like St. Nectaire, a style that's enviably more common in Europe than on this side of the pond.
Sensory Notes: Kinsman Ridge is a semi-soft, tomme-style cheese with aromas of fresh butter, forest and cured meat. Young wheels are washed with brine before a natural, mottled rind is cultivated. As it matures, Kinsman's interior transitions from smooth and firm to a giving and creamy consistency. Flavors are rich, savory, and softly floral, with hints of roasted artichoke and asparagus.
Pairing and Service: Kinsman's rustic appearance and decadent texture make it a perfect choice for a composed cheese board or plate. Try pairing with a Sauvignon Blanc, wheat beer, or saucisson sec. Though mottled in appearance, the cultivated, mixed rind is delicate enough to be palatable and does not need to be removed before portioning.
Brie de Nangis --> MT. ALICE
Past. Cow's Milk
Aged 3-5 Weeks
Von Trapp Farmstead, VT
This cheese is our soft, bloomy rind named after the peak nearest to our farm. Similar to Brie or Camembert, Mt. Alice has an incredibly soft, creamy texture and a savory milky, buttery flavor. We age this cheese made from our pasteurized organic cows’ milk three to five weeks.
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