AGED CHEESES / SOFT RIPENED

NIMBUS - A triple cream, soft ripened cow's milk cheese with a bloomy rind, out of the French tradition. Cave aged for 6-8 weeks for a soft, rich pate through to center. For the uninitiated, the triple cream pairs three parts butterfat for every one part protein. Decadent, creamy, and delicious. Pair with warm crusty baguette and libations. Wheels wrapped in breathable paper.

Chaseholm Camembert - Named after the family’s dairy farm, this cheese is a classic, old world style Camembert (bloomy rind cheese), also made from whole milk. Yet firm through the center when young and ripened to provide a soft creamy pate that bends at room temperature. An exceptionally creamy cheese with dynamic flavors of Normandy, but produced right here in the Hudson Valley. Best paired with jammy preserves.

Moonlight: Chaource Style - A slightly aged, bloomy rind cheese whose white rind just conceals the ash layer beneath. Quick to ripen; Moonlight has a tart and firm chevre style center in its youth, but as it ages, ripening from the outside in, the pate sweetens taking on an ever more delicate body and creaminess. An ash layer beneath the bloom has characteristics of a goat’s milk St Maure, though made here with cows milk. Pair with salted almonds and honey.

AGED CHEESES/Firm

Stella Vallis Tomme - Aged four to six months, this classic from the French Alpine tradition is produced here in the Hudson Valley. Our Raw Milk Tomme has a natural, edible rind, which is washed in the early part of its life for the betterment of a combination of yeasts and molds that dominate its surface flora. The pate is firm through the center yet pliant. Stella Vallis has a nutty aspect underscored by a ‘cheddary’ sharpness. Excellent for pairing with sweet, wet fruits… like local apples.

Alpage: Alpine Style - Aged for 6-8 months, and made from delicious Raw Farmstead milk, this Alpine style Cheese has the full bodied character one would expect of an older cheese with a natural, edible washed rind, and darker colored pate full of nut, caramel, and Umami flavor. The pate is smooth and firm through the center. Look for minor holes development and the formation of crunchy lactate crystals in the oldest wheels. Delicious flavor with broad appeal.