Library of Cheese

All of Saxelby’s selections organized from A to Z

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Anima

Style: Washed Rind

Texture: Soft

Age: 2-3 Months

Size: 2lb Wheel

Despearado

Cato Corner Farm - Colchester, Connecticut

Hooligan (the salt-brine washed version of this cheese) was named thus because it was a tricky cheese to get the hang of making. Add alcohol to the mix and things get even more interesting... Much like caring for young children, if these wheels of raw cows’ milk cheese are not attended to constantly and washed a few times weekly, they simply won’t turn out. Despearado is washed with a mix of fermented pear mash and Pear William eau de vie from Connecticut’s own Westford Hill Distillery. Cheesemaker Mark Gillman certainly has his recipe down pat now, turning out an odoriferous cheese that is supple, creamy, and redolent of cultured cream, barnyard and fermented fruit. Aged 2-3 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Washed Rind

Texture: Soft

Age: 2-3 Months

Size: 2lb Wheel

Dorset

Consider Bardwell Farm - West Pawlet, Vermont

Can you say asparagus? Dorset is an incredibly talented shape-shifter of a cheese, melding a myriad of different sensory experiences into each tiny morsel you chew. Cultured butter, earth, blanched asparagus and root vegetables are all things that come to mind as the smooth and slightly pungent paste melts in your mouth. Dorset is fashioned in the style of a simple Alpine tomme, and has a pliant, creamy texture and a golden ochre paste. The wheels are washed with brine as they age, giving the cheese a tawny orange rind that can contribute a slightly sandy, gritty texture as the cheese ages. Aged 2-3 months in the caves at Consider Bardwell Farm.

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Cheese Stats

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh

Texture: Soft

Age: 1-4 Weeks

Size: 5lb Tub

Driftless

Hidden Springs Creamery - Westby, Wisconsin

This cheese takes its name from the Driftless region of Wisconsin, where Hidden Springs Creamery is located. The Driftless region encompasses parts of Wisconsin, Minnesota and Illinois, and is notable in that it was never touched by glaciers. The resulting topography features deeply carved river valleys and gentle sloping hills. Brenda Jensen and her husband were drawn to this region for its fertile farmland, most of which has never been touched by industrial agriculture, and therefore has escaped being subjected to chemicals and pesticides. Driftless is a fresh lactic sheeps’ milk cheese, and is much like a fresh chevre in terms of cheese make process. Because it is crafted from sheeps’ milk, the resulting butterfat is higher, yielding a dense paste that is full of bright, fruity tangy flavors with woolly lanolin undertones.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed Rind

Texture: Soft

Age: 2-3 Months

Size: 2lb Wheel

Drunk Monk

Cato Corner Farm - Colchester, Connecticut

Hooligan was named thus because it was a tricky cheese to get the hang of making. Add alcohol to the mix and things get even more interesting... Drunken Hooligan is washed twice weekly with beer from the Willimantic Brewing Co, forming an orange-y brown rind and adding malty, nutty, and pungent notes to the cheese. Cheesemaker Mark Gillman certainly has his recipe down pat now, turning out an odoriferous cheese that is supple, creamy, and redolent of yeasty beer and fermented fruit. Aged 2-3 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed Rind

Texture: Soft=

Age: 2-3 Months=

Size: 2lb Wheel

Drunken Hooligan

Cato Corner Farm - Colchester, Connecticut

Hooligan was named thus because it was a tricky cheese to get the hang of making. Add alcohol to the mix and things get even more interesting... Drunken Hooligan is washed with a mix of grape must and young wine from neighboring Priam Vineyards, one of Connecticut’s original wine producers. The striking rind of Drunken Hooligan is speckled and stained with bits of deep purple from the fragments of grapes as well as the liquid from the must. Cheesemaker Mark Gillman certainly has his recipe down pat now, turning out an odoriferous cheese that is supple, creamy, and redolent of wine and fermented fruit. Aged 2-3 months.

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Cheese Stats

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Rindless (Aged in Cryovac)

Texture: Semi-firm to Firm

Age: 9-12 Months

Size: 6lb Wheel

Duda Gouda

Hook’s Cheese Company - Mineral Point, Wisconsin

Nobody said that American cheese names had to be serious... And if you can get past the ridiculous nature of this name, you’ll be rewarded with a sweet and nutty sheeps’ milk cheese. Duda Gouda is a rindless wheel with a firm texture and a malty, caramelly sweetness laced with notes of lanolin and grass. The sheeps’ milk is sourced from neighboring dairies, and is transformed into cheese by Tony and Julie Hook, two of Wisconsin’s master cheesemakers. Aged between 9 and 12 months.

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Cheese Stats

Milk Type: Sheep and Goat

Milk Treatment: Pasteurized

Rennet: Animal

Style: Bloomy Rind

Texture: Soft

Age: 4-6 weeks

Size: 4oz wheel

Duet

Lazy Lady Farm - Westfield, Vermont

Mirror mirror on the wall, who’s the prettiest cheese of all? Duet’s striated beauty comes from not one, but two layers of vegetable ash sprinkled between layers of delicate and fluffy curd. Not just a looker, the taste packs a real punch… buttery, lemony, lactic and musky.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Natural Rind

Texture: Firm

Age: 4 Months or More

Size: 8lb Wheel

Dunbarton Blue

Roelli Cheese Haus - Shullsburg, Wisconsin

Fourth generation cheesemaker Chris Roelli has two favorite cheeses: cheddar and blue. So he thought to himself, why not combine the two into one fantastic cheese?! For all you skeptics out there, this is not your garden variety Cambozola. Dunbarton Blue is dense and nutty, with the flavor of a rich aged cheddar and freshly ground peanut butter. Sounds crazy, but tastes delicious. Trust us. Made from raw milk in the summertime when the cows are out on pasture, and from heat treated milk in the wintertime when the cows are eating stored hay. The wheels are aged for a minimum of four months, to allow the intense flavors to develop.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Firm

Age: 12 months

Size: 20lb wheel

Dutch Knuckle

Sugarhouse Creamery - Upper Jay, New York

A rich, nutty Alpine-style cheese from made from the raw milk of Margot Brooks and Alex Eaton’s herd of 10 Brown Swiss cows. The meaning of the phrase ‘Dutch Knuckle’ is a punch thrown on behalf of a friend or significant other when they are either unwilling or unable to deliver the punch themselves. In the case of this cheese, the punch it delivers is an extremely flavorful one - with hints of citrus, toasted nuts, and broth. These wheels are extremely limited in availability - they are made in small batches and aged at Crown Finish Caves for 1 year or more.

Cheese Illustration Credits: Debra Ziss

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