Cheese
Cypress Grove Humboldt Fog (McKinleyville, California) 
Cobb Hill Ascutney Mountain (Hartland, Vermont)
This raw milk cheese is similar to Gruyere or Appenzeller. It has a firm texture with tiny eyes (holes) throughout the interior. Aging gives a pleasent bite to balance to buttery richness of the Jersey cows milk.
Crawford Family Farm, Ayr, (Whiting, Vermont)
This cheese, made by Maria Trumpler, is made from the raw milk from the prize-winning Ayrishire Cows (real cute with the brown and white markings). Cave aged for just over 60 days, you will love this balanced, piquant natural rind cheese.
Great Hill Blue Dairy Great Hill Blue (Marion, Massachusetts)
After extensive market research, Tim and Tina Stone put their herd of Guernsey cows to work. The result is an award-winning, unpasteurized blue cheese, in the style of Roquefort. Aged at least one year, longer than most domestic blues, Great Hill is creamy, salty and crumbly.
Green Mountain Blue Cheese Madison (Highgate, Vermont)
New in 2005, this is a pleasant, washed-rind, mild, semi-hard Italian-style table cheese based on Taleggio. It ripens from the outside-in and is complex with a meaty finish.
Jasper Hill Farm Bayley Hazen Blue (Greensboro, Vermont)
Our favorite local Blue, made from Aryshire cow milk, has a natural rind and is aged 4-6 months. Its drier and more crumbly than most blues yet stil velvety and creamy.
Old Amsterdam Aged Gouda (Holland)
Guess whats back. Thats right, one of our favorite cheeses! This special Gouda is aged for four years. It has wonderful sherry and hazelnut flavors. A staff favorite!
Old Chatham Sheepherding Co. Nancy’s Camembert (Old Chatham, New York)
We’ve long-enjoyed this non-traditional blended milk camembert made from both sheep and cow’s milks. It’s luxuriously rich with a vague tang from the sheep’s milk. You’ll swear it’s a triple-crème!
Shelburne Farms Cheddar (Shelburne, Vermont)
Aged for one year, this award-winning raw milk cheddar has a bold, rich flavor and crumbly texture. Its made from the milk of the farms own herd or pure-bred Brown Swiss Cows just a few miles down the road.
Thistle Hill Farm Tarentaise (North Pomfret, Vermont)
Tarentaise is a tribute to the Beaufort-Style cheeses of the French Alps. Smooth and fruity, this cheese is made from organic milk of Jersey Cows in Vermonts only copper cheese vat. Cheese Guru Steve Jenkins recently dubbed it an American Treasure.
Vermont Butter and Cheese Co. Bonne Bouche (Websterville, VT)
This hand-ladled, ash-ripened goats milk cheese is cave aged to create a delicate, creamy flavor with just a touch of sweetness. Thank you Allison and Bob!
Willow Hill Farm Summer Tomme (Milton, Vermont)
A light, fresh, sheeps milk cheese crusted with herbs. Enjoy this cheese with a glass of Sauvingon Blanc.
One selection $6.00 Two selections $9.00 Three selections $11.00