This week's featured cheese in the Larder...

This week's featured cheese is Chiriboga!

Scared of the blues? Well this creamy and buttery blue cheese is far from its more peppery, assertive counterparts.

Like any good fairy tale, Chiriboga was crafted when German cheese maker Artuor Chiriboga fell for a Bavarian woman and was inspired to craft a cheese in the style of her homeland.

With a smooth and spreadable texture, this cheese goes great on some “Effie’s Oatcakes,” for a surprisingly sweet snack. There’s nothing to hbe blue about here! Cheriboga pairs well with Riesling, Merlot or a nice Scotch Ale. Both Chiriboga blue cheese and Effie’s cakes can be found in our larder today!


Snowball Cheese!

A perfect cheese for the cold weather...

We now offer Kunik in the Larder!

Meaning “snowball” in Eskimo, Kunik is manufactured by Nettle Meadow Farm out of Thurman, New York. This small format triple cream cheese is made up of 75% goat milk and 25% Jersey cow’s cream. Its unique recipe makes it more rich and flavorful than a brie, yet less pungent than a pure goat cheese. The animals on the farm are fed only certified organic grains and herbs that empower Kunik with a tangy and creamy flavor. It is great served along side a glass of Champagne.


Say Cheese!

Say Cheese!

Here is another featured cheese we have available in the Larder.

Today we serve you Cremont!

Cremont was created to show off how much Vermont loves their dairy! Named for the “cream of Vermont,” this mixed milk cheese combines local fresh cows’ milk, goats’ milk and a hint of Vermont cream. While being structured and complex enough to appeal to cheese lovers, it’s not too funky to scare off those new to cheese. The first taste is of fresh tangy goat milk with a long crème fraiche finish. Cremont is best paired with an off-dry hard cider, domestic Hefeweizen or Sauvignon Blanc.


Featured Cheeses!

This week we will be featuring select cheeses for you to come and enjoy in the Larder.

To start we have Il Nocciolo!

Il Nocciolo may look like a large ice cube, but under that thin bloomy rind lays a decadent cheese made up of fresh cow, goat and sheep milk. It comes to us from Langhe, Italy. Matured for just 24 hours the fresh milks have just enough time to meld and ripen into their rich, melt in your mouth texture with a flavor that is light on the tongue. Nestled in a paper doily, much like an after-dinner petit four, this small format cheese is a perfect for two, or one if you’re greedy! It is best enjoyed with a light-bodied dry white wine, such as Gavi or Pinot Grigio.