An inspiring endeavor in Vermont’s evolving dairying landscape, Blue Ledge Farm is a sustainable, first generation family-run goat dairy on the property of a former conventional Holstein dairy. Their mission is to “create a high quality product built on the cornerstones of respect for consumers, land and animals as well as [the] local community.” The owners, Greg and Hannah, have worked closely with the Vermont Land Trust to ensure that their 150 acres of woods, hayland, pasture and wetland will remain undeveloped, in exchange receiving funding for their cheese room. They use the high quality milk from their own foraging goats, as well as cow’s milk from a neighboring farm to make cheeses like Lake’s Edge (Alpine and Nubian goat) and Middlebury Blue (Ayrshire cow).

Jasper Hill’s beloved blue, with a sheepy twist: Hinman Settler incorporates raw sheep’s milk from neighboring Bonnieview Farm for an even deeper savory and piquant flavor, with notes of hazelnut mingling with Bayley’s familiar nutty/fudgy balance. Stilton-esque, like Bayley Hazen, this cheese pairs well with robust wines, dark toasty beers and rustic charcuterie. Limited release.

Kokoborrego Cheese is made on a small family farm in St. Gilead, Ohio, by the Sippel Family and cheesemaker Ben Baldwin. Their goal has always been “to produce world-class cheeses that can be enjoyed by people of all walks of life.” The first ODA licensed sheep dairy and creamery in the state of Ohio, Kokoborrego started making cheese in 2011 and has always used raw sheep milk from their own farm. For their cow’s milk cheeses, they buy milk from the mixed herd of cows at Ruhl Family Farm (2 miles away). Their raw aged sheep’s milk cheeses, like Owl Creek and Spotted Owl, are small batch and highly seasonal.

The smaller, black pepper-studded sibling of Owl Creek, this raw farmstead sheep’s milk cheese is expertly balanced: perfectly suited for grating over pasta, yet snackable enough to serve at a picnic.

Raw farmstead sheep’s milk tomme, with a delightfully buttery finish and crumbly texture. Balanced notes of pistachio and hay complement a hint of Manchego-esque assertiveness. An ideal pairing for Pinot Noir or Gamay.

Alias “Old Groendal:” Known to locals in West Belgium as Brokkeloude Roeselare, this 18 month aged gouda has it all: rich creamy texture with a fudgy, perfectly balanced butterscotch sweetness, and large, well-formed crystals that pop like candy in bite after bite. Made by a family cheesemaker and aged by a family of affineurs, this true artisan aged gouda would pair wonderfully with – you guessed it – Belgian Beer!

This cheese celebrates one of Spain’s gastronomic wonders – the black truffle, which spends nine months nestled among the roots of the great oak tree. Once harvested, it rejoins another Spanish treasure – the sheep’s milk of Castilla la Mancha. After careful maturation, the Manchego is injected with a blend of Teruel black truffle and extra virgin olive oil. Visually striking with truffles throughout the paste and visible on the rind, Campollano with Truffles has a smooth, buttery texture and an intensely earthy, rich truffle aroma. The truffle flavor lingers on the palate, making this cheese pair wonderfully with dry, aged red wines. Incredible for cooking – try it in a savory roulade or grated into your favorite pasta dish.

Traditional Manchego made with pasteurized sheep’s milk from Castilla La Mancha, from the milk of Manchega and Lacaune sheep. Animal (lamb) rennet. After months of careful affinage, the Manchego is soaked in tanks of historic Voll Damm beer, a double malt from Barcelona whose name means “full” or “complete” in German. After soaking, the Manchego is then washed with Voll Damm for three weeks to fully absorb the beer’s rich aroma, flavor and body. The finished cheese has a buttery paste, pale yellow in the center and darkening toward the rind, with a softness that belies its long aging period. Aromas of toasted malt are balanced by a very mellow, almost sweet flavor with a hint of malt bitterness on the finish.

This hand-washed cheese from deep in the valleys of the Swiss Jura was originally made as a special Christmas gift from the cheesemaker to his family and friends, and now it comes to us! The sturdy spruce binding is perfect for serving this silky cheese – cut the top off and serve as you would a Harbison or traditional Mont d’Or. Pungent and a bit smoky, wonderful paired with a dry Riesling or Gewurztraminer.

JUMI was created as a project between two friends, Mike Glauser and Jurg Wyss, to honor and promote the cheesemaking traditions and innovations of Glauser’s family – fifth generation Emmental Valley cheesemakers. Thriving in the creative environment allowed for by the 1999 dissolution of the Swiss Cheese Union, Glauser and Wyss collaborate with approximately sixty local dairy farmers to make and age complex and unique cheeses like Belper Knolle (“Tuber of Belp”, referring to its truffle-esque a appearance), Hansfmutschli (infused with hemp seeds), and Sanglee des Couardises (a diminutive, seasonal Vacherin Mont d’Or style). Milk production for JUMI cheese is extremely limited – the largest dairy milks just over 40 cows. The farmers bring milk warm to the dairy where it is promptly inoculated with house cheese cultures, and is always made into cheese within 24 hours. Glauser and Wyss have been selling JUMI cheese since 2006 – at farmer’s markets across Europe, Borough Market Hall in the UK, Japan, and now the USA!

A hard and crumbly raw cow’s milk cheese with an unusually creamy finish, aged up to two years. Rich notes of roasted chicory are supported by a hint of “sharpness” and a caramel sweetness. Throughout the aging process, the cheese is moved between caves to age in varying environments and atmospheres (including one with cheese mites) in order to enhance the complexity of the matured cheese.

The production of this unusual looking hard cheese begins with fresh, raw cow’s milk, still warm from milking. The milk is infused with Himalayan salt and garlic, and the young cheese is hand-rolled in black pepper and dried. Aged up to twelve months, the resulting cheese can be grated over pasta or salad dishes to add herbacious and peppery intensity. Think of it like a cheese truffle!

Washed with pure spring water from the Aare River (hence “aarewasser”) throughout the production process, this raw cow’s milk cheese offers a mild and creamy reflection of Aare Valley terrior. A melting, smooth, creamy texture envelops flavors of grass and a hint of mushroom, making this cheese a perfect pair for gratins, mashed potatoes, and sharing with friends over a glass of Belgian Ale or Swiss craft-brewed Saison.

Üsi Lussi, which translates affectionately to “our dairy cow,” is a tribute to the culture of cheesemaker Christian Oberli’s home region of Canton St Gallen, Switzerland. The cheese is made at an elevation of 2,000 feet from raw cow’s milk, and aged five months. Opening notes are lactic, mellow and sweet, and the cheese progresses to a buttery yielding finish with hints of walnut. Enjoy Üsi Lussi as the cheesemaker does – casually and often, with the company of family and friends.

Made on the farm. Joel Thibault and his son Stanislas make this farmstead goat tomme exclusively for Pascal Beillevaire’s affinage. Aged for 12 weeks in Beillevaire’s natural stone caves in Machecoul, the aged tomme de chevre attains a beautiful and delicate natural rind; this chevre has an ivory-colored paste, a supple texture and an intense flavor.

Boxcarr Creamery is a first generation family farm and creamery, run by Samantha Genke and her brother Austin. Their dream is to build a way of life that will help to preserve family farming for generations to come, and to make and sell exceptional handcrafted artisan cheese. Having both transitioned to cheesemaking from “real world” jobs via their own food truck and catering company (using produce and meat from Boxcarr Farms, a 30 acre farm where they cultivate produce and raise pigs, chickens, and goats), they now source Jersey and Holstein cow’s milk from a long-time neighbor, and Alpine, Nubian, and Saanen goat’s milk from another nearby dairy. Everyone is involved in the business – Austin handles sales, Samantha spearheads cheesemaking, and Austin’s wife Dani designed the labels and logo. Even Austin and Dani’s young son has a developing cheese palate! Boxcarr’s cheesemakers are continuously inspired by their Italian family roots and guided by the expertise of a local Italian formaggiaia (trained cheesemaker), Alessandra Trompeo. They make a variety of cheeses, including Cottonseed, Campo, and Rocket’s Robiola.

Shullsburg, WI Chris Roelli is a 4th generation cheesemaker, who has turned his family’s fortunes around in just a few short years by reimagining their operation and switching from commodity cheese to (award winning) artisan creations. In 2016, with Little Mountain, a tribute to his Swiss heritage, Chris joined the ranks of ACS Best of Show Winners in a proud moment for his family. Roelli also makes creative cheddar-blue hybrid cheeses like Red Rock and Dunbarton Blue, as well as fresh cheddar curds, mild and sharp block and cellar aged cheddars, and a natural rind Select Cheddar, among others.