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This is the flagship cheese of Vermont Creamery and is recognized annually at international cheese conferences for its"bonne bouche," meaning good mouthfeel, and utter deliciousness. Allison Hooper, owner of this Vermont treasure, traveled around France on summer vacations during her college years, earning room and board while working on a dairy, learning to make cheese.
This gem of a cheese is modeled after French Loire Valley classics with their wrinkley rinds, luscious creamline and tangy interior. What sets this cheese apart is the dusting of ash below the rind. It offers a minerally flavor and a slight drying effect on the palate. Pair with a crisp white wine and roasted nuts. Or slather on a slice of toasted walnut levain.
Winner - Cheese Category
Good Food Awards 2015
2nd Place - American Originals
American Cheese Society Competition 2014
Best in Show - Runner Up
American Cheese Society Competition 2010
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