What’s Thanksgiving without cheese? Here are some of our favorite beauties, all crafted in the incredible country we call home. Pair this American bounty with apple butter, ripe pears and crunchy pecans for a pitch perfect autumnal platter.
Guaranteed to make your guests love you! In the St. Mark’s (Street, ethos) spirit, we’ve taken a beloved traditional cheese and given it an avante garde spin. This complex, unctuous cheese is fragileâ€”we keep it safe in a little red terra cotta crock. So cute. Plus, the crock helps St. Mark’s double as a perfect, personal fondue. Top with some fig jam and walnutsâ€”or be a purist and leave it as isâ€”and pop the cheese in the oven, or toaster oven, for a few minutes. It will get oozy, melty and glorious. Scoop up the creamy goodness with crusty bread for the perfect fall/winter treat. Pair with Beaujolais, or a crisp ale, and some Village swagger.
A fantastic little cheese from the chevre pioneers at the Vermont Creamery. This one combines high-quality pasteurized goat’s milk (from the twenty family farms supported by the creamery) with cow’s milk & cream (from a local co-op). A slow, lactic set and a delicate, crinkly rind make for a rich, mouth-coating, earthy, and satisfying cheese.
Cabot Clothbound Cheddar
Twice a year, we hand select Cabot’s English-inspired clothbound cheddar aged by the Cellars at Jasper Hill. Our preferred flavor profile: a delicate balance of sharpness, slight nuttiness, and a caramelized, nearly candied sweetness. Produced from the pasteurized milk from a single herd of Holstein cows, our wheels hover in the 12-14 month range.
The talented cheesemaker Mike Gingrich makes this smooth, firm cheese from the raw milk of his 150-cow herd only during the summer months, when the cows can graze on the lush pastures and the cheese takes on a fruity, olive-y, addictive depth. Several months of aging intensify its flavors, especially the sweetness.
CaveMaster Reserve Greensward
Two years ago Murray’s and the Cellars at Jasper Hill embarked on a top secret mission to create an exclusive cheese for Eleven Madison Park’s Iconic New York menu.The result is a spectacular new pasteurized cow’s milk cheese…and Murray’s is the only place you can get it! Greensward will wow your guests. Promise. Perfect spoonable, silky texture. Perfect big, bacony flavor. Perfect notes of forest and resin from Greensward’s pretty spruce jacket.
After decades of award winning production, the newest owners of Rogue –David Gremmels and Cary Bryant–decided to take it up a notch. For a special edition of the company’s classic ‘Oregon Blue Vein’ they start with pastured, raw summer milk. A fruity nuance is added to the dense, vegetal, smoky blue after several months of aging by wrapping the wheels with local pear “eau de vie” soaked grape leaves from a neighboring vineyard. Due to the highly seasonal milk supply and remarkable demand, availability is limited.