October Cheese Selections

October 12th, 2018 Posted by Curated Cheeses No Comment yet

October is American Cheese Month! We’re celebrating with a selection of cheeses from 3 creameries representing different aspects of the American cheese landscape.

Ben Nevis
Bonnieview Farm, VT
Sheep Milk, Raw ($40/lb)

Made on a fourth generation family farm in Vermont’s Northeast Kingdom, Ben Nevis is a firm, aged sheep milk cheese named after (in a nod to the farmer’s Scots ancestry) the highest mountain in the UK. It’s salty and savory, with just a touch of the sweet richness characteristic of sheep milk cheeses. Owners Neil and Kristin Urie use only the milk from their own flock of sheep, which they breed seasonally and graze rotationally on their land. Ben Nevis is one of my favorite American sheep cheeses, and not often seen in our area, so I’m really excited to bring it to Valente’s for American Cheese Month!

Redbud
Boxcarr Handmade Cheese, NC
Cow and Goat Milk, Pasteurized ($32/lb)

Owned and operated by a brother and sister team, Boxcarr Handmade Cheese is a relative newcomer on the American artisan cheese scene – but their Italian-inspired cheeses have already become staples at many of the best cheese counters around the country. Owners and first generation farmers Austin and Samantha Genke make cheese with milk sourced from nearby farms, allowing them to focus exclusively on the cheesemaking and aging process – while providing a valuable sales outlet for dairy farms in their region. Rubbed with paprika and lightly smoked, Redbud is great paired with nuts as a snack or pre-dinner appetizer.

Red Rock
Roelli Cheese Haus, WI
Cow Milk, Pasteurized ($32/lb)


The first thing you notice about Red Rock is its striking, singular appearance. An American original recipe by Wisconsin Master Cheesemaker Chris Roelli, this cheese is made in a long loaf, colored a deep orange red with annatto, and shot through with streaks of blue. Chris, a fourth generation WI cheesemaker with family roots in Switzerland, decided to move away from producing block cheddars on an industrial scale, and instead began making smaller batch, cave-aged cheeses. His technical expertise and years of experience have resulted in award-winning innovations like Red Rock. A great beginners blue cheese, Red Rock’s cheddar base makes it excellent in sandwiches, but it’s best shown off as the centerpiece of a cheeseboard, where all can admire its good looks!

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