|
|
THE JULY CHEESE CLUBA Nordic Summer PicnicShips 7/15 for arrival by 7/17 |
|
|
|
|
Vermont summers are brief but spectacular. Greensboro is known for its lush boreal forests, bursting with life around this time. They are especially cool and misty, dense with ferns, mushrooms, and carpets of moss. This month we feature the provisions we’d take for a summer picnic in a shady spruce grove.
We’re also now adding on an exclusive peek at our new treatise on the Alchemy of Cheesemaking |
|
| Become An AdeptMany of you have expressed interest in acquiring our newly released pamphlet showcased in the photos. We heard you: A Dialogue Adressing The Alchemy Of Cheesemaking is now available to add in to your July Club!
Hot off the presses, this pamphlet serves as an induction into the clandestine alchemy of cheesemaking. Absorb both the physical and metaphysical transformations of substance and spirit that the art of cheesecraft provides! |
| |
|
|
|
|
|
|
|
|
|
|
Please Note: If you’ve already secured a July cheese club and want to add on our zine, email us at [email protected] and we will help you get that sorted on Monday, 7/14. |
|
|
|
Caspian is an earthy, raw milk tomme made by Jasper Hill Creamery from our single herd. Its mottled natural rind could be mistaken for a damp stone along the path. The dual-textured interior has a thick, glossy cream-line surrounding a white, fudgey core. Caspian is bright but also deeply savory—rich, buttermilk flavors underlie floral and mushroom notes. |
|
| By mid-July, blackberry, raspberry, and juniper brambles are swelling along the trails. |
|
| We’re pairing our newest cheese with the newest offering from our friends at Blake Hill—a gorgeous little jar of Blackberry Preserves made with Blueberry and Balsamic. Extra fruit means a more balanced sweetness. The balsamic adds subtle tartness and woody complexity, while a touch of black pepper helps it meld with savory elements. |
| |
|
|
|
|
|
|
|
|
|
|
Eligo is a rarely-seen cheese in our collection—an unexpected supply of decadent goat milk from our friends at Bridgman Hill Farm was blended with a bit of our buttery cow milk to make these pudgy slabs. Eligo is a semi-soft washed rind cheese with a rosy, fragrant rind. Lightly funky aromas are tamed by milky, mild flavors and a densely creamy texture. Think of it as a muenster with some goaty depth and artisan character. |
|
| A nordic picnic wouldn’t be complete with out a few sheets of Danish knækbrød, or crispbread. Our friends at Hungry Bird Eats craft their Nordic Crisps in small batches with rye flour and crunchy seeds. They’re toasted to perfection, sprinkled with a touch of sea salt. The delicately nutty flats are the perfect base for composed bites, especially with soft cheeses. Leave a few crumbs behind for the birds… |
|
|
|
|
|
|
|
|
|
|
|
|
Monte Verdi is crafting authentic, Italian style salumi in the heart of Vermont’s Champlain Valley. Their hertiage breed pigs roam the pastures of their farm. To make their Coppa, which we feature this month, whole muscle cuts from the upper shoulder are salted, hand-tied and then cured in ripening caves just like our cheese. (Their Coppa has a deeper hue and more lacey marbling than the Lonzino pictured here.) This traditional process is done by hand at a small, farmstead scale—a true taste of Vermont. |
|
| Harbison is picnic perfect, with its rustic spruce band creating an elegant little dish for scooping. This month’s box ships with a full size, 9oz wheel to pass around. |
|
| |
|
|
|
|
|
|
|
|
|
Harbison’s custard-like interior tastes of garlic butter and roasted cauliflower, with a woodsy, herbaceous finish. |
|
|
Just add a pocket knife, flannel blanket, and a bottle of cider… |
|
|
|
|
|
