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.
Red Beard - A Soft ripened cheese washed with hard apple cider. this little stinker is washed constantly through the first month of its life with hard cider and brine solution placing it in the family of washed monastic cheeses. The red beard develops a healthy coat of b. linens during this period, turning its namesack color. as the cheeses continue to ripen, its sweetness excels balanced with the earth funk of their kind. Available on a seasonal basis.
