adminWS

Cheese of the Week
Jasper Hill Farms Withersbrook Blue 

Withersbrook Blue is an ice cider-soaked, natural rind blue made with raw milk from their own herd. Named for a winding forest brook that originates behind the Jasper Hills creamery in Vermont.

After 60 days of traditional cellar maturation, this cube is placed into a specialized pouch along with a healthy dose of Eden Ice Cider—a dessert cider made from apple juice naturally condensed by Vermont’s freezing winter temperatures.

Pairings:

Cider, Salted Caramel, Figs, Apple & Pears, Rum Cake, Walnuts,

Steak or Cured Game Meats.

Port Wine, Sauvignon Blanc, Bubbly Rosé

Cheese of the Week
Jasper Hill Farms
Moses Reaper Spooky Autumn Brie

Moses Reaper is a (monster) mash-up of impeccably made cheese and playful Halloween fun.
Jasper Hill puts a spooky spin on beloved, brie-like Moses Sleeper by adding annatto to the silky interior, turning it a festive shade of orange.

The rind has a gray tinge thanks to vegetable ash, but the classic flavors of Moses Sleeper
remain: button mushroom, fresh milk, and a slight eggy funk.

Pairings:

This cheese ‘scares’ perfectly with hot honey or classic candy corn and existential dread. As well as a rustic loaf of crusty bread, fresh slices of tart apples, a seasonal harvest farmhouse ale, or a nice pinot noir.

Cheese of the Week
Mitica Pecorino Toscano DOP
100% Sheep’s Milk cheese

Pecorino Toscano cheese has a long history dating back to ancient times. It is believed to have been produced in the Tuscany region of Italy for over 2,000 years. The cheese was a staple in the diet of the Etruscan and Roman civilizations, and its production methods have been passed down through generations.

The production of Pecorino Toscano cheese follows traditional methods that have remained largely unchanged over the centuries and is made from 100% sheep’s milk, which is sourced from local farms in Tuscany. Known for its rich and creamy texture, with a slightly sweet and nutty flavor.

Pairings:
This younger subtle Pecorino pairs well with tart apples, fresh figs, walnuts and to wash it down, a chianti classico or Brunello.

Featured Cheese:
Jean PerrinMorbier de Scey

After a long hiatus in the American market, Morbier has made its return! Made from raw cows milk, this classic French cheese from the Jura region is funky and fruity with, 250 years worth of history. Instantly recognizable with its black mid line of flavorless vegetable ash separating the morning and evening milk. With its smooth texture and creamy profile, it makes an excellent melting cheese like fondue or raclette.

Pairings:
Try simply with stone fruits such as apples and a warm baguette, or with a light bodied pinot noir or gewurtztraminer. Pairs well with cured or smoked salamis, over salads with tomato, or with figs and grapes for a quick snack.