Library of Cheese

All of Saxelby’s selections organized from A to Z

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Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 3-5 months

Size: 6lb wheel

Valdes Blue

Barn First Creamery - Westfield, Vermont

Valdes Blue is a raw goat’s milk blue from the talented Rebecca Velazquez of Barn First Creamery. The cheese is delicate, bright and tangy, with notes of minerals, mushrooms, and wet earth. The goat’s milk lends a subtle musky flavor that makes this blue unique and approachable. The name Valdes (and all the names of the Barn First cheeses) are maiden names taken from Rebecca and her partner Merlin’s families.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Waxed Rind

Texture: Semi-Firm

Age: 2-3 months

Size: 9lb wheel

Vampire Slayer

Calkins Creamery - Honesdale, PA

Vampire Slayer is what happens when you set out to make and ‘anti-garlic cheddar’ The cheesemakers at Calkins Creamery start with a stirred curd cheddar and hand mix garlic, ginger, onion and paprika into it. The wheels are aged for a minimum of 2 months, and are creamy, spicy and savory. This cheese is what would happen if a spicy sour cream and onion pringle and a raw milk artisan cheddar had an undead cheese baby. And yes. We love it!

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Natural Rind

Texture: Semi-Firm

Age: 12 months

Size: 10lb block

Vampire Slayer

Cabot Creamery / Cellars at Jasper Hill Farm - Greensboro, VT

Cabot Creamery is one of the oldest family farm owned cooperatives in New England. The Cellars at Jasper Hill Farm is dedicated to supporting the working landscape of Vermont’s dairy farms. The Cellars is comprised of 7 cheese aging vaults - each suited to a different style of cheese and ripening process. Jasper Hill’s cheese team works with Cabot graders to hand select vats of young cheese that show promise for aging, and the blocks of cheese are shipped to the Cellars to age in Vault 5. Upon receipt the blocks are brushed and coated with lard in order to seal the cheese and cultivate a living natural rind. The cheeses are released for sale when they achieve a balance of flavor that is rich, brothy, caramelly and complex.

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Cheese Stats

Milk Type: Sheep

Milk Treatment: Raw

Rennet: Vegetarian

Style: Natural Rind

Texture: Firm

Age: 3-7 Months

Size: 7lb Wheel

Verano

Vermont Shepherd - Westminster, Vermont

Verano is VT Shepherd’s classic, 100% sheeps’ milk cheese. The name is due to the fact that the farm now produces two different cheeses during different seasons: Verano in the summertime, and Invierno in the wintertime. Verano is a deliciously nutty and slightly sweet aged sheep’s milk cheese from the artisanal cheese pioneer David Major. Back in the 90's, when milking sheep seemed to be just about the craziest thing you could do, the Majors started making Vermont Shepherd. The result of a trip to the Pyrenees region of France, Vermont Shepherd is a rustic-rinded, smooth sheeps' milk cheese, like those crafted by French shepherds for hundreds of years. The flavor is balanced and elegant, with an unparalleled richness of grassy, sheepy notes.

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