36 Bold & Flavorful Northeastern American Cheeses

Artisan cheeses from the Northeast represent a delectable culinary passion that transforms simple milk into extraordinary gastronomic experiences.

Regional cheesemakers craft unique varieties with meticulous attention and deep respect for traditional techniques.

Small-batch production allows for remarkable creativity and exceptional flavor profiles that reflect local landscapes and agricultural heritage.

Passionate producers draw inspiration from generations of dairy expertise and innovative approaches to cheese creation.

Northeastern artisan cheese traditions blend historical methods with contemporary craftsmanship, resulting in remarkable taste sensations.

Local ingredients, specific climate conditions, and skilled hands contribute to these remarkable dairy delicacies.

Cheese enthusiasts appreciate the nuanced characteristics that distinguish these regional treasures from mass-produced alternatives.

Your palate will be delighted by these 33 remarkable artisan northeastern american cheeses:

Which Northeastern American Natural Rind Cheese Types Should You Try?

The Northeast’s cool climate and rich dairy heritage give rise to natural rind cheeses with deep, earthy flavors. Explore types that define regional pride and small-batch craft.

Bayley Hazen Blue

Bayley Hazen Blue represents a distinctive American blue cheese crafted by Jasper Hill Farm in Vermont's Greensboro region with a fascinating military heritage.

Named after a historic road commissioned by George Washington, this raw cow's milk cheese features unique blue veins threading through its dense, creamy texture.

Developed by modifying a traditional Devon Blue recipe, the cheese boasts a firm and slightly dry composition reminiscent of fudge.

Artisan cheesemakers carefully age the cheese to create its natural rind and complex flavor profile.

Its distinctive taste emerges from carefully controlled production techniques and high-quality milk sourcing.

Vermont's dairy traditions deeply influence the cheese's nuanced characteristics.

Cheese enthusiasts appreciate its rich, tangy notes and smooth mouthfeel.

Bayley Hazen Blue stands as a testament to American artisanal cheesemaking innovation.

Cabot Clothbound

Cabot Clothbound is a premium Vermont-crafted cheddar with distinctive cloth-binding and complex aging techniques that produce an extraordinary cheese experience.

Crafted by Cabot Creamery and Jasper Hill Farm, this pasteurized cow's milk cheese develops intense flavor profiles during 10-15 month cave aging.

Natural rind protection allows unique textural development, resulting in a flaky and crumbly consistency that distinguishes it from standard cheddars.

Nutty aromas emerge alongside deep savory notes with hints of caramel and tanginess.

Carefully wrapped in cloth and coated with lard, the cheese undergoes meticulous preservation methods that enhance its character.

Sophisticated pairing options include chestnut honey, cold cuts, and apple jelly for a complete tasting experience.

Connoisseurs appreciate its complex flavor spectrum and artisanal production techniques.

Each wheel represents a careful balance of traditional cheesemaking and innovative aging processes.

Crema De Blue

Crema de Blue showcases the luxurious artisan cheese-making tradition of New Jersey, crafted by Valley Shepherd Creamery using raw Jersey cow's milk.

Aged for 65 days in underground caves, this semi-soft cheese develops a distinctive natural rind with mesmerizing blue-green veining throughout its creamy body.

Robust flavors burst with spicy and tart notes, complemented by subtle licorice undertones that dance across your palate.

Cheese enthusiasts will find its complex profile irresistible on a carefully curated cheeseboard.

Its unique texture melts smoothly and provides a rich sensory experience.

Mild yet intense, this American blue cheese represents a sophisticated dairy innovation.

Serving temperature can enhance its nuanced characteristics.

Pairing suggestions include crisp white wines and dark fruit preserves.

Pawlet

Pawlet is a distinctive American toma-style cheese crafted in Vermont from raw Jersey cow milk, boasting a smooth, buttery texture with small gas-generated eyes beneath its unique red-golden rind.

Vermont cheesemakers carefully create this mild cheese with subtle grassy and herbal flavor notes that dance across the palate.

Its creamy consistency makes it exceptionally versatile for melting in grilled cheese sandwiches and topping burgers.

Carefully aged wheels develop complex undertones reminiscent of wildflower meadows and mountain pastures.

Small dairy farms produce limited batches using traditional techniques that highlight the milk's natural characteristics.

Sophisticated yet approachable, Pawlet represents artisan cheesemaking at its finest.

Connoisseurs appreciate its balanced flavor profile and silky mouthfeel.

Each wheel tells a story of Vermont's rich dairy heritage.

Barden Blue

Barden Blue epitomizes artisanal American blue cheese crafted by Consider Bardwell Farm in Vermont with exceptional complexity and depth.

Murray's cave-aging process transforms raw cow's milk into a semi-hard pressed cheese boasting dense, buttery texture specked with distinctive eyes.

Blue mold weaves intricate veins throughout the paste, creating a natural rind that releases herbal and barnyardy aromas.

Mild nutty undertones blend seamlessly with tangy flavor profiles, while subtle hints of hay dance across the palate.

Peppery blue veining adds gentle spiciness to each bite.

Carefully aged for four months, this cheese represents meticulous cheesemaking techniques.

Vermont's agricultural landscape contributes to its unique character.

Connoisseurs prize Barden Blue for its nuanced flavor complexity and expert craftsmanship.

Cornerstone

Cornerstone cheese represents a unique artisanal approach where three American cheesemakers craft distinctive regional varieties using strict traditional methods.

Raw milk from a single cow herd forms the foundation of these exceptional cheeses, ensuring unparalleled quality and flavor complexity.

Each producer follows meticulous guidelines involving minimally processed rennet and salt made through traditional techniques.

Starter cultures derived directly from the herd's milk contribute to the cheese's distinctive character.

Unique rind textures and aromatic profiles distinguish each variant while maintaining a consistent underlying richness and sweetness.

Careful craftsmanship ensures every wheel reflects its specific geographical origin.

Passionate artisans collaborate to preserve authentic cheesemaking traditions while celebrating individual regional nuances.

Roasted Garlic Cheddar

Roasted Garlic Cheddar are sharp, intensely flavored American artisan cheese wheels crafted by Muranda Cheese Company in New York.

Raw cow's milk forms its creamy base, infused with robust roasted garlic and complementary herbs like chives and parsley.

Crumbly texture and natural rind distinguish this semi-hard cheese from standard varieties.

Sharp flavors explode across the palate with pronounced garlic undertones.

Spicy herbal notes enhance its complex profile.

Dry Riesling perfectly complements its intense characteristics.

Cheese experts recommend serving at room temperature.

Small batches ensure premium quality and distinctive taste.

Fiesta Cheddar

Fiesta Cheddar stands out as a zesty New York cheese blending traditional cheddar with bold Mexican-inspired seasonings.

Raw cow's milk forms its creamy base, creating a distinctive semi-hard texture with crumbly edges.

Aged for at least 60 days, the cheese develops complex flavor profiles that dance between sharp cheddar and spicy taco notes.

Subtle aromatic hints of cumin and chili peek through its natural rind, promising a flavor adventure.

Crackers and quesadillas make perfect companions for this unique cheese variety.

Crisp white wine complements its tangy character beautifully.

Cheese enthusiasts appreciate its versatile nature in appetizers and snack platters.

Spice lovers will find this cheddar particularly satisfying.

Kashar

Kashar represents a distinctive American pasta filata cheese crafted in Vermont by Parish Hill Creamery using raw cow's milk.

Vermont cheesemakers stretch the curds and mold them for a minimum of two months, developing a unique character through careful aging.

Olive oil rubbing creates an edible rind that enhances the cheese's complex profile.

Its firm, dry texture delivers buttery aromas with tangy undertones that dance across your palate.

Extended aging beyond six months intensifies the cheese's flavor, introducing bold peppery notes that deepen its complexity.

Artisan production methods ensure each wheel carries a signature taste reflecting traditional cheesemaking techniques.

Vermont's dairy landscape provides the perfect backdrop for this exceptional cheese variety.

Kashar stands as a testament to American innovation in cheese crafting, offering a sophisticated taste experience.

Crowley

Crowley cheese represents Vermont's artisanal dairy tradition with its versatile raw cow's milk creation crafted by Winfield Crowley.

Aged between 2-12 months, this cheese transforms through multiple flavor profiles from mild to extra sharp.

Multiple varieties include garlic, sage, pimento, hot peppers, smoked, chives, and manzanilla olive infusions.

Its unique cloth-wrapped rind contributes to a distinctive texture that balances creaminess and firmness.

Smooth and crumbly consistency allows for diverse culinary applications.

Flavor notes range from buttery and mild to smoky and tangy.

Aromas shift between fresh and intense depending on aging duration.

Connoisseurs appreciate its complex sensory experience and regional authenticity.

Opus 42

Opus 42 represents a distinctive American semi-firm cheese crafted by Lakin's Gorges Cheese in Maine, boasting complex flavor profiles that captivate cheese connoisseurs.

Produced from cow's milk, this cheese ages between 3 to 6 months, developing nuanced characteristics that set it apart from traditional varieties.

Its natural rind envelops a moist, slightly crumbly texture that promises rich sensory experiences.

Earthy and yeasty aromas waft from its surface, hinting at the sophisticated taste journey ahead.

Nutty and sharp flavors dominate the palate, complemented by subtle lemony undertones.

Hints of earth and cellar notes emerge with each bite, creating a multilayered tasting experience.

Maine's cheesemaking traditions shine through in this carefully crafted product.

Unique flavor combinations make Opus 42 a standout selection for discerning cheese enthusiasts.

Grafton Village Cheddar

Grafton Village Cheddar represents premium artisan cheese crafted in Vermont with exceptional aging techniques and distinctive flavor profiles.

Small-batch cheddar varieties emerge from raw cow's milk through meticulous production methods at Grafton Village Cheese Company.

Cave-aged selections provide intense taste experiences ranging from classic styles to unique flavor combinations.

Smoked versions like Maple Smoked and Chili Cheddar offer complex taste dimensions beyond traditional recipes.

Aging periods stretch from one to four years, allowing deep flavor development and nuanced textures.

Vermont's cheesemaking tradition shines through each carefully produced wheel of cheddar.

Clothbound techniques create additional complexity in texture and taste.

Specialty selections demonstrate sophisticated cheesemaking expertise through innovative flavor experiments.

Havilah

Havilah is a distinctive American raw cow's milk cheese crafted in New Jersey by Cherry Grove Farm, featuring a unique ash-coated black rind that protects its complex interior.

Cave-aged for a minimum of 6 months, this artisan cheese develops an intensely rich flavor profile with remarkable depth and complexity.

Firm yet velvety in texture, Havilah presents a dense and flaky consistency that melts smoothly on the palate.

Its earthy undertones reflect traditional cheesemaking techniques passed through generations of local dairy artisans.

Subtle nuanced flavors emerge from careful aging processes that transform raw milk into a sophisticated dairy product.

Regional ingredients and meticulous craftsmanship contribute to its exceptional quality and distinctive character.

Small-batch production ensures each wheel maintains high standards of excellence.

Cheese enthusiasts prize Havilah for its remarkable balance of rustic tradition and innovative cheesemaking methods.

Bel Ceillo

Bel Ceillo sparks culinary excitement as a unique American cheese crafted by Muranda Cheese Company in Waterloo, New York.

Italian-style cheesemaking techniques blend Provolone and Asiago in this distinctive cow's milk creation.

Crumbly yet creamy, the semi-hard cheese offers a complex flavor profile that surprises cheese lovers.

Subtle nuances emerge from its natural rind, creating an intriguing tasting experience.

Muranda's innovative approach transforms traditional Italian cheese methods into an exceptional American product.

Regional New York dairy farms supply fresh milk for this artisan cheese.

Experts carefully age Bel Ceillo to develop its rich character.

Small-batch production ensures quality and authenticity in every bite.

Scallion Onion Cheddar

Scallion Onion Cheddar bursts with zesty green onion flavor throughout a semi-hard New York cheese crafted by Muranda Cheese Company.

Pasteurized cow's milk forms the creamy base of this unique dairy creation.

Green scallions weave through the cheese, adding sharp and aromatic notes.

Crumbly texture distinguishes this cheddar from traditional varieties.

Muranda's innovative approach transforms standard cheese into a memorable experience.

New York's cheese-making expertise shines through this inventive product.

Dairy lovers appreciate its bold green onion profile.

Pairing well with crackers or sandwiches, this cheddar offers a tangy twist on classic cheese.

Vermont Ayr

Vermont Ayris a distinctive American cheese crafted by Crawford Family Farms with raw cow's milk, blending Alpine and cheddar-like characteristics.

Aged between 3 to 7 months, this cheese develops a complex flavor profile that sets it apart from traditional varieties.

Rural Vermont provides the perfect terroir for creating this unique dairy product.

Farmers carefully select high-quality milk from local cows to ensure superior taste and texture.

Small-batch production allows for meticulous attention to aging and quality control.

Raw milk contributes to its robust and earthy undertones.

Traditional cheesemaking techniques preserve the authentic flavor of this regional specialty.

Cheese connoisseurs appreciate its nuanced taste and artisanal production method.

Woodside Alpine

Woodside Alpine represents a robust American alpine-style cheese crafted in Maine by Kennebec Cheesery with distinctive characteristics that set it apart from traditional dairy products.

Pasteurized cow's milk transforms this specialty cheese into a hard, crumbly delight with an open texture.

Aged between 10 to 14 months, the cheese develops complex flavor profiles that appeal to serious cheese enthusiasts.

Its natural rind adds depth and character to each carefully produced wheel.

Mountain-inspired techniques influence the cheese's creation, reflecting traditional alpine cheesemaking methods.

Kennebec Cheesery carefully manages the aging process to ensure optimal taste and texture.

Distinctive crumbly consistency makes Woodside Alpine perfect for grating or crumbling over various dishes.

Cheese connoisseurs appreciate its nuanced flavor profile and artisanal production approach.

Hubbardston Blue

Hubbardston Blue stands out as a distinctive American camembert-style blue cheese crafted in Worcester, Massachusetts by Westfield Farms.

Pasteurized cow's milk serves as its primary ingredient, creating a unique flavor profile.

Soft and creamy textures characterize this exceptional cheese.

Its natural rind develops a smooth, runny consistency as it ages.

Westfield Farms carefully produces this regional specialty with meticulous attention to quality.

Massachusetts cheesemakers have developed this distinctive blue cheese variety.

Artisan techniques contribute to its complex taste.

Smooth spreadability makes Hubbardston Blue a versatile culinary ingredient.

Mettowee

Mettoweeis a distinctive Vermont goat cheese renowned for its silky smooth texture and seasonal availability from May through October.

Small-batch artisan producers at Consider Bardwell Farm craft this exceptional cheese using carefully pasteurized goat's milk.

Creamy and soft, the cheese features a natural rind that highlights its artisanal production methods.

Vermont's unique agricultural landscape contributes to its exceptional quality and flavor profile.

Goat milk's inherent characteristics shine through in this carefully developed cheese variety.

Seasonal production ensures peak freshness and optimal taste.

Handcrafted techniques distinguish this cheese from mass-produced alternatives.

Culinary experts prize Mettowee for its remarkable smooth consistency and nuanced flavor notes.

Muranda Blue

Muranda Blue cheese radiates bold, sharp flavors distinctive to American artisan blue cheese traditions from New York.

Crafted by Muranda Cheese Company, this cow's milk cheese develops intense character during its two-month aging process.

Blue veins weave elegantly through its semi-hard, crumbly interior, creating complex taste profiles.

Natural rinds protect the cheese's delicate texture and concentrated flavor notes.

Creamy yet tangy sensations emerge with each bite, surprising cheese enthusiasts.

Structured with careful precision, this cheese reflects regional dairy expertise.

Its robust blue mold creates striking visual patterns inside the pale cheese base.

Rich umami undertones complement its pungent blue cheese essence.

Checkerboard Cheddar

Checkerboard Cheddaris a distinctive New York cheese boasting a unique flavor profile that combines raw cow's milk with zesty sun-dried tomatoes and cracked peppercorns.

Muranda Cheese Company carefully crafts this semi-hard cheese with a crumbly texture and natural rind.

Its vibrant red and white marbled appearance creates an eye-catching checkerboard pattern.

Spicy pepper notes complement the rich cheddar base.

Robust tomato undertones add depth to each bite.

New York dairy traditions shine through its artisan production method.

Regional ingredients elevate the cheese's complex taste.

Cheese lovers appreciate its bold and innovative character.

Shepsog

Shepsog is a rare seasonal artisan cheese from Vermont crafted by Grafton Village Cheese Company using raw cow's and sheep's milk.

Mountain caves naturally age this semi-hard cheese for 4 to 6 months, developing complex flavor profiles with rich nutty and sweet undertones.

Buttery smooth textures emerge from its natural rind, revealing bright and clean taste sensations.

Syrah wine perfectly complements its distinctive character, while honey and toasted nuts enhance its unique qualities.

Winter and fall seasons exclusively feature this exceptional cheese.

Grafton Village carefully selects milk combinations to create unique flavor dimensions.

Careful aging processes transform simple ingredients into an extraordinary cheese experience.

Connoisseurs savor its earthy and sweet finish with great enthusiasm.

Danby

Danby represents a distinctive American goat's milk cheese from Vermont's Consider Bardwell Farm, known for its exceptional white marble-like dense paste and sharp flavor profile.

Raw goat's milk transforms this hard cheese into a complex culinary experience during its minimum six-month aging process.

Smooth and firm, Danby delivers robust aromas that complement its intense taste characteristics.

Farm artisans carefully craft this cheese with traditional techniques, ensuring consistent quality.

Grating over pasta showcases its versatility as a dynamic ingredient.

Slicing and enjoying as a standalone snack highlights its pure goat's milk essence.

Vermont's unique terroir influences the cheese's nuanced flavor spectrum.

Cheese enthusiasts prize Danby for its authentic artisanal approach and distinctive texture.

Four Corners

Four Corners cheese represents a distinctive Vermont artisan creation crafted from raw Jersey cow's milk with a hard, crumbly texture that develops during its 2.5 to 4-month aging process.

Small-batch production at Cobb Hill Farm gives this Caerphilly-style cheese its unique character and rustic American charm.

Distinctive natural rind protects the dense interior, which crumbles elegantly when sliced.

Robust milk flavors emerge from carefully selected Jersey cow herds.

Vermont cheesemakers follow traditional techniques to develop complex taste profiles.

Raw milk contributes to its rich, earthy undertones.

Artisan craftsmanship ensures consistent quality in each wheel.

Subtle tangy notes complement its firm, crumbly consistency.

Dilly Girl

Dilly Girlis represents a unique New York cheddar crafted by Muranda Cheese Company with raw cow's milk infused with fresh dill and roasted garlic.

Bold herbal notes complement its crumbly, creamy texture and natural rind.

Farm-fresh ingredients define its distinctive character.

Small-batch production ensures quality and complex flavor profiles.

Regional New York dairy traditions inspire its creation.

Artisan cheesemakers carefully blend traditional techniques with innovative ingredients.

Raw milk contributes depth and richness to each bite.

Local agriculture and seasonal herbs shape its remarkable taste experience.

Suffolk Punch

Suffolk Punch represents a unique Vermont caciocavallo-style cheese crafted from partly-skimmed cow's milk with distinctive gourd-shaped curds.

Artisan cheesemakers carefully tie the shaped curds with string and hang them over rods to age for a minimum of three months.

Olive oil rubbing creates an edible dark rind that develops during maturation.

Young cheese offers a smooth, firm texture with buttery and tangy flavors.

Aged versions become increasingly spicy and develop a dry, flaky consistency.

Cheese wheels transform as they mature, intensifying their complex flavor profile.

Spicy aromas emerge prominently in wheels aged over six months.

Each stage of production highlights the cheese's artisanal craftsmanship and unique Vermont heritage.

Kinsman Ridge

Kinsman Ridge is a distinguished Vermont-crafted tomme-style cheese distinguished by its raw cow's milk composition and nuanced aging process.

Developed with traditional cheesemaking techniques, this cheese matures between 3 to 5 months, creating a complex flavor profile.

Its natural rind protects a semi-soft interior characterized by a smooth, springy texture with irregular eyes distributed throughout the paste.

Firm yet creamy, Kinsman Ridge offers a distinctive mouthfeel that reflects its artisanal origins.

Vermont's cheesemaking heritage shines through in this carefully crafted wheel, which embodies the region's dairy excellence.

Each slice reveals subtle flavor notes that speak to the careful aging and milk selection.

Cheese enthusiasts appreciate its balanced character and smooth consistency.

The cheese pairs wonderfully with crusty bread and light red wines, making it a versatile addition to any cheese board.

Maggie’S Round

Maggie's Round is a distinctive Massachusetts artisan cheese crafted by Cricket Creek Farm with remarkable Alpine Italian toma-style inspiration.

Raw cow's milk transforms this delicate wheel into a complex flavor profile during its four-month aging process.

Small-batch production ensures exceptional quality and unique character in every slice.

Subtle grassy notes emerge from the cheese's natural milk composition.

Smooth textures complement its slightly tangy undertones.

Massachusetts dairy traditions shine through its carefully developed recipe.

Alpine cheese-making techniques influence its sophisticated creation.

Artisan cheesemakers carefully select premium milk for this exceptional round.

Morgan

Morgan cheese radiates rustic Maine character through its distinctive artisan profile crafted by Allison Lakin at Lakin's Gorges Cheese.

Cow's milk transforms this regional specialty into a firm-textured delight with natural rind complexity.

Grassy aromas emerge powerfully from its surface, complemented by citrusy undertones.

Salty nuances dance across the palate, creating a memorable tasting experience.

Small-batch production ensures exceptional quality and unique flavor development.

Rockport's cool climate contributes to the cheese's robust character.

Handcrafted techniques distinguish this American original from mass-produced alternatives.

Local ingredients and traditional methods define Morgan's exceptional sensory journey.

Landaff

Landaff cheese embodies a rustic New Hampshire dairy tradition modeled after Welsh Caerphilly, crafted from raw cow's milk and carefully aged in cellars for 4 to 5 months.

Its natural grey rind protects a firm, creamy interior with an open texture that reveals complex flavors.

Grassy aromas and subtle brown butter notes complement its mild, slightly tangy profile with a clean finish.

Smoked meats, berry jams, and honey perfectly accent its nuanced taste.

Melting beautifully, this cheese excels in fondues and warm dishes.

Cheesemakers carefully craft each wheel to highlight traditional dairy techniques.

New Hampshire's artisan dairy heritage shines through this exceptional cheese.

Culinary enthusiasts appreciate its versatile character and smooth, balanced flavor.

West West Blue

West West Blue is a complex Vermont blue cheese crafted through a unique two-day production method that creates extraordinary depth and character.

Parish Hill Creamery produces this gorgonzola-style cheese using raw cow's milk with an innovative cheesemaking technique.

Each wheel combines curds from consecutive days, developing intricate layers of flavor during its 5-10 month aging process.

Blue veins weave through the cheese's creamy, crumbly texture, creating visual and gustatory complexity.

Its natural rind envelops a paste with multi-dimensional taste profiles ranging from sweet caramel to sharp and spicy notes.

Grassy and pungent aromas hint at the cheese's rustic origins and artisan craftsmanship.

Mushroomy undertones complement its earthy characteristics, making each bite a nuanced experience.

Cheese connoisseurs prize West West Blue for its sophisticated flavor spectrum and meticulous production method.

Blue Yonder

Blue Yonder stands as a distinctive American blue cheese crafted in New York by Lively Run Goat Dairy, featuring a rich marbled texture with prominent blue-green veins throughout its creamy body.

Holstein cow raw milk provides the foundational flavor profile for this unique cheese variety.

Artisan cheesemakers carefully age Blue Yonder to develop its complex taste and signature appearance.

Small batches ensure premium quality and consistent texture.

Slightly tangy and moderately sharp, the cheese offers a balanced flavor that appeals to blue cheese enthusiasts.

Versatile in culinary applications, Blue Yonder complements salads, pairs well with fruits, and enriches cheese boards.

Its smooth consistency makes it ideal for spreading or crumbling over dishes.

European cheesemaking techniques influence its production method, creating a distinctly American blue cheese experience.

Ascutney Mountain

Ascutney Mountain cheese represents Vermont's exceptional Alpine-style dairy craftsmanship, blending Swiss Appenzeller traditions with local Jersey cow milk innovations.

Crafted from raw milk, this hard cheese develops a dense and chewy texture during its 7 to 10-month aging process.

Natural rinds protect its rich interior, creating complex flavor profiles that reflect Vermont's artisan cheesemaking expertise.

Robust and distinctive, the cheese offers nutty undertones with subtle earthy hints.

Its firm consistency makes it perfect for grating or slicing on various dishes.

Cheese connoisseurs appreciate its deep connection to European cheesemaking techniques.

Alpine-style characteristics shine through in its carefully developed taste and texture.

Vermont's commitment to quality dairy production emerges clearly in every carefully crafted wheel.

Best Northeastern American Natural Rind Cheeses to Taste

Natural rind cheeses from the Northeast deliver a sense of place with every bite. Savor cheeses aged to perfection, boasting unique textures and complex, developed flavors.

Grafton Village Cheese Unpasteurized Semi Hard Natural Rind

Grafton Village Cheese Company's unpasteurized semi-hard natural rind cheese delivers rich, complex flavors through traditional cheesemaking methods that elevate its distinctive character.

Small-batch production ensures meticulous craftsmanship and exceptional quality in every wheel.

Natural rind development contributes a unique texture and depth of taste rarely found in commercial cheese varieties.

Vermont artisans carefully select local ingredients to create this complex dairy product.

Sophisticated flavor profiles emerge from carefully controlled aging processes.

Wine and beer pairings highlight its nuanced taste characteristics.

Cheese enthusiasts appreciate its robust and layered sensory experience.

Versatile serving options include standalone cheese boards and integrated culinary preparations.

Jasper Hill Farm Natural Rind Blue

Natural Rind Blue defines artisan cheesemaking through its distinctive aging process and complex flavor profile.

Vermont's Cellars at Jasper Hill Farm carefully crafts this exceptional cheese with a rustic, mottled surface that hints at its depth.

Blue veining runs through the robust interior, creating an intricate texture and intense taste experience.

Roasted nut undertones blend seamlessly with a creamy base, offering a sophisticated palate sensation.

Sophisticated cheese enthusiasts appreciate its nuanced characteristics and carefully developed natural rind.

Each wheel reflects meticulous craftsmanship and traditional cheesemaking techniques.

Aging transforms the cheese, developing increasingly rich and earthy notes.

Careful handling ensures maximum flavor complexity and exceptional quality.

The Farm At Doe Run St. Malachi Reserve

St. Malachi Reserve embodies artisanal Pennsylvania cheesemaking with its sophisticated flavor complexity developed through meticulous aging techniques.

Crafted by The Farm at Doe Run in Coatesville, this premium cheese represents a pinnacle of sustainable dairy production.

Small-batch production ensures exceptional quality and nuanced taste profiles that distinguish it from standard offerings.

Pennsylvania's rolling farmlands provide an ideal environment for raising dairy cattle and creating superior cheese varieties.

Award-winning competitions have recognized St.

Malachi Reserve's exceptional craftsmanship and distinctive character.

Careful aging processes contribute to its rich, multidimensional flavor experience.

Sustainable farming practices underscore the commitment to exceptional dairy production.

Cheese enthusiasts appreciate its unique texture and depth of flavor that reflects regional agricultural traditions.

How to Store Natural Rind Cheeses at Home Without Spoiling the Rind

Natural rind cheeses, known for their unique flavors and textured rinds, require special care to keep them fresh without damaging their delicate outer layers. Here’s how to store them properly:

• Use Cheese Paper or Parchment: Wrap the cheese in breathable cheese paper or parchment to allow moisture to escape while protecting the rind. Avoid plastic wrap for long-term storage, as it traps moisture and can cause mold or sliminess.
• Store in a Cheese Drawer or Vegetable Crisper: Keep cheeses in the fridge’s cheese drawer or vegetable crisper, where the temperature is steady and humidity is moderate - ideal for rind preservation.
• Maintain Humidity Levels: If your fridge is too dry, place a damp paper towel or a small open container of water nearby to increase humidity without direct contact with the cheese.
• Avoid Strong Odors: Natural rind cheeses can absorb odors, so store them away from pungent foods to preserve their true flavor.
• Check and Rotate Regularly: Inspect your cheese regularly for unwanted mold or excessive drying. Some rind molds are natural and safe, but any fuzzy white or black molds not typical for the cheese should be trimmed.
• Bring to Room Temperature Before Serving: Remove cheese from the fridge about 30 minutes before eating to enhance its flavor and texture.