or, the “Cream of Vermont,” is a double-creme mixed milk cheese made with cow and goat milk with a touch of creme fraiche. This is a true American classic and a celebration of Vermont Creamery’s terroir. A unique cocktail of yeast and mold is added to create its distinctive flavor and to coagulate the milk overnight. It is then shaped by hand and aged for just two weeks where it develops a luxurious texture and flavor.
Winner- 2015 Good Food Awards
Gold Medal Winner- 2011 World Cheese Awards
Milk: Pasteurized Cow and Goat
Rennet Type: Vegetarian
Age: 2-3 weeks
Look: Cream colored, with a wrinkled mold-ripened rind
Feel: Creamy, smooth
Smell: Nutty, yeasty
Taste: Creamy, nutty, smooth, yeasty
Pairs well with: Riesling, Amber Cider
Tastes good with: Pancetta, fig jam, fruit and nut crisps, hazelnut thins, pickled cherries
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