Cheese of the Week: Jasper Hill Farms Withersbrook Blue

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

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

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.

Cheese of the Week: Jean Perrin Morbier de Scey

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.

 

Cheese of the Week: Jasper Hill Farm Vault #5 Cheddar

Jasper Hill Farm Vault #5 Cheddar

Distinct from other Jasper Hill cave aged cheddars for the inclusion of Alpine-style cultures in the cheese. Providing a unique set of microflora that help develop sweet and nutty favors, as well as a more pliable meltable texture. Vermont Caved aged 8-12 months.

Taste profile is bright, brothy, with a deep salted caramel finish.

Cows milk (pasteurized). Vegetarian friendly.

Pairings:

  • smokey cured meats
  • apples and honey
  • fig jams and pears
  • dry sparkling ciders and oaky chardonnay
  • dark lagers and ipa’s

* American cheese society 2025

1st place winner (American cows milk cheeses) *

Rogue Creamery Smokey Blue Cheese

Rogue Creamery

Certified Organic Smokey Blue Cheese

Playfully inspired by Smokey Bear, this American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.

Stands up well to bigger red wines, including Cabernet Franc and Zinfandel, as well as white wines exhibiting a hint of sweetness. A favorite pairing with American Whiskey.

Stewart’s Wine & Spirits pairing:

Pine Ridge Chenin Blanc-Viognier

Cline Eight Spur Zinfandel

Taconic Distillery Dutchess Private Reserve Straight Bourbon

Exclusive to Walter Stewart’s – Caviar Petrossian

Walter Stewart’s is the exclusive East Coast purveyor of Caviar Petrossian! Making the Grade: Caviar is raised and harvested all across the globe, but only the finest batches come to Petrossian, where they are matured to perfection using time-honored family secrets.

  • Royal Sevruga Caviar

    This versatile caviar imparts hints of brine and butter, with a firm texture that pops gently on the palate.

  • Royal Ossetra Caviar

    This rich expression of Ossetra has inspired generations of caviar lovers with its perfect balance of refined, savory brine and subtle notes of dried fruit and toasted grains. 

  • Royal Daurenki Caviar

     Daurenki® is known as the “caviar lover’s caviar.” This is perfect for the supertasters, the snobs, the discerning palates and the caviar-lover who has seen it all. Surprise them all with Daurenki®. 

  • Classic Baika

    Petrossian’s darkest, richest caviar is crafted in the old way. Fresh from its origins in the cold Siberian waters, this vintage classic is born from time-honored techniques and evokes the past as it awakens the senses.

  • Salmon Roe

    Prized for its larger, firmer bead and juicy sweetness. Harvested and lightly salted using time-honored Russian methods.

Featured Cheese: Jasper Hill Creamery Harbison

harbison

Award-winning Harbison farmstead cheese from Jasper Hill Creamery is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. The bark, cut from Jasper Hill Farm’s woodlands in Greensboro, Vermont, holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate. Aged 3-6 weeks, this Jasper Hill original cheese is soft-ripened with a rustic, bloomy rind.

HARBISON is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Along with breathtaking views, traditions and people are part of what makes Vermont’s working landscape special; we’re proud to honor Ms. Harbison’s contribution with this cheese.

SENSORY NOTES  – Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.

PAIRING AND SERVICE  – Harbison is a great excuse to gather a few friends and scoop into a decadent treat. When a bit younger, the bark can be peeled away for sliced portioning. If the bark has fused with a more loosened paste, then the best approach is to leave the bark intact and spoon out portions from the top. Pair with oaked white wine, or barrel-aged sour beer. Fruit mostarda and crusty bread make nice accompaniments.

 

Featured Cheese: Carr Valley Glacier Penta Creme

This award winning cheese from Carr Valley Creamery in the rolling hills of central Wisconsin is made from cow’s milk with the addition of a substantial amount of cream.  The texture of Glacier Penta Crème is very smooth and cream-like. Flavors are earthy and rich, with distinctive lactic notes.
Carr Valley Cheese remains one of Wisconsin’s most traditional cheese plants, famous for its Wisconsin cheddar varieties, as well as a host of more modern cheeses. Now owned and operated by fourth generation cheesemaker Sid Cook, Carr Valley was founded in 1902, but the Cook family has been making cheese since 1883.

Featured Local Cheese: Arethusa Bella Bantam


Bella Bantam With the comforting aromas of fresh, buttered popcorn, Bella Bantam is supple and creamy, making it the perfect snack time staple. Bella Bantam, a toma-style, open textured cheese. Mild, sweet and tangy, an easy-eating cheese, great for melting.
AGE: 1-4 MONTHS
PAIRINGS: BELGIAN FARMHOUSE ALES (NORBROOK FARM BREWERY SAISON), CHARDONNAYS (PAUL HOBBS CROSSBARN OR DECOY SONOMA CHARD)
Arethusa Farm Dairy
Bantam, CT
In 1996 two ex-executive at Manolo Blahnik footwear, Anthony Yugaitis and George Makelmus purchased a century old horse farm across the road from their home in Litchfield, CT, and decided to revive the original dairy that stood in that spot a century before. They started out selling milk from their herd of Jersey, Brown Swiss, and Holstein cows which later evolved into a cheese-making venture. They use only milk from their highly pampered, purebred cows. They pride themselves on providing the absolute highest level of care for their animals and like to say “Great milk comes from great cows, and great cows come from Arethusa”.