Fresh Arrivals

Grey Barn Prufrock (Martha’s Vineyard)
Awards: Good Food Award, 2020  | World Cheese Awards 2019  | American Cheese Awards 2017
Certified Organic  |  Pasteurized, washed-rind cow’s milk cheese
“A so-called “critical darling,” the pungent inner paste of Prufrock has a beautiful, thick, soft, and yielding texture. It’s a delicate washed-rind cheese whose tradition and technique hails from Normandy in northern France. But we’ve twisted that tradition and technique for a nutty flavor with hints of tropical fruit and sour cream. When ripe, the cheese has a salty and savory flavor that perfectly complements its sweeter overtones.
Over the first several years we had been developing cheese and waiting for our milk to take us to where it wanted to go. To talk about our cheese we must first talk about our milk. The farm produces the most lovely raw organic cow’s milk you have ever tasted and we believe that our herd of twenty-five grass-fed cows are the reason. Eating a grass-only diet, the herd’s milk becomes infused with the flavors of the pasture through the different seasons. We found that the mild and damp climate of Martha’s Vineyard, where the air is perpetually permeated with a salty tang, was the perfect environment for a washed-rind cheese. It was from this discovery that we began to research other washed rind cheeses and found that our Prufrock is much the same as cheeses from the coasts of Ireland and France.
The final result is a supple and stinky cheese known as Prufrock. The rustic orange rind that has developed in the cave encases a delectable soft paste that is golden in color. This hand made certified organic cheese is unique not only because it is lovingly made on Martha’s Vineyard but also because the changes in the pastures seasonally gives subtle changes in our milk. Those subtle flavor changes are transferred into our cheese.”
Serving Suggestion:
Prufrock is luscious served with a sliced warm baguette and bit of chunky apricot jam on top – even a spicy mango chutney works nicely. In the summer months when you have burgers on the grill serve it as the cheese on your cheeseburger along with a warm bun, onion relish and a bit of sweet ketchup. Prufrock is also terrific as a grilled cheese.
Pairing Suggestion: A wonderful heady Belgian Trappist Ale.
MILK: Pasteurized cow’s milk from our Grey Barn cows.
AGED: Four weeks
FLAVOR: With apricot, salty mixed nuts and carrot leading the way, Prufrock carries with it wonderful yeasty notes of fresh baked bread.
COLOR: Prufrock has a subtle and modeled orange rind with touches of pink and white and the rind is edible, in fact it adds to Prufrock’s complex flavor profile when eaten.
TEXTURE: Its interior paste is thick and gooey in texture when allowed to rest at room temperature for at least 30 minutes before serving.

WSM is pleased to offer excellent award-winning goat and cow milk cheeses from Nettle Meadow Farm in Thurman, NY.  Nettle Meadow Farm is truly committed to the artisanal nature of each of their cheeses, the use of natural and organic ingredients and the well-being of all their animals.
Nettle Meadow Chive Schroon Moon
“A creamy, onion-y, cow’s milk cheese with chives and sea salt.  Perfect on a toasted sesame bagel with lox or inside a stuffed chicken breast with caramelized tomatoes.”
Nettle Meadow Honey Lavender Fromage Blanc
“Light fresh flavors of the freshest goat’s milk cheese infused with lavender tea and mixed with local honey.”

Nettle Meadow Kunik Mini
“Kunik is their triple crème wheel made from goat’s milk and cow cream. It won a Second Place finish at the 2019 U.S. Cheese Championships and a Good Food Award in 2018.  It has a white rind and a tangy buttery flavor. Delicious on its own or with fruit and crackers. “Minis” are now available in an easy 3.5 ounce format for grab and go convenience.”
Also available in our center store cheese case:
Nettle Meadow Cherry Choc Schroon Moon 
Nettle Meadow Honey Rhubarb Goat Cheese

This week we are showcasing Willoughby cheese by Jasper Hill Creamery in Greensboro, VT. This succulent, buttery washed-rind cheese is an original creation of Marisa Mauro’s Ploughgate Creamery, a Cellars collaborator that ceased production of the cheese after a creamery fire in 2011. With Marisa’s blessing Jasper Hill resurrected this pudgy little washed-rind and have continued to develop the recipe at Jasper Hill Creamery.
Willoughby has aromas of peat, roasted beef and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior.
The pudding-like texture may become softer with age, but should remain sliceable for portioning until 9 weeks after its production date. Pair with juicy rose, funky saison beer or raw floral honey.

PASTEURIZED COW MILK

WASHED RIND

8-OUNCE WHEEL

AGED 6-12 WEEKS

New and featured Artisanal cheeses at WSM (available in our center store cheese case):

KARLIE’S GRATITUDE | Arethusa Farm, Litchfield, CT

Made in the tradition of French farmhouse Camembert, Karlie’s Gratitude brings the flavors of France to the Litchfield Hills. In just a few short weeks, it transitions from firm and lactic to buttery and oozy, becoming the perfect match for a warm, fresh baguette.

AGE: 4-8 WEEKS
PAIRINGS: DRY AND SEMI-DRY HARD CIDERS, SPARKLING WINES

CHALLERHOCKER Washed Rind Swiss Cheese | Kaserei Tufertschwil, St. Gallen, Switzerland

Walter Rass, the cheese maker from for Kaserei Tufertschwil in the Canton of St. Gallen, Switzerland, uses his years of experience crafting Appenzellar to create an original variation of the time honored favorite: Chällerhocker. By altering the cook temperature, making his own rennet, and using unskimmed milk, Rass presses the curds into molds and allows them to rest a day before initiating the washing process.
Chällerhocker translates roughly to ‘sitting in the cellar,’ which is exactly where Ross keeps the cheese to age. For at least 10 months the cheese matures on wooden planks, each wheel carefully turned and brushed with Rass’ perfected brine.
Due to Its repeated washings, Challerhocker has a slightly tacky rind and smells of peanuts. The paste is firm and smooth, dense enough to be deemed fudgy, with an aroma of brown butter and cashews, and lingering flavors of malt and caramel.
TYPE Cooked/pressed Washed rind
MILK Unpasteurized cow Brown Swiss/Braunvvieh 13 contributing herds (1 herd Simmental)
RENNET Traditional calf stomach Produced on-site
PRODUCER Walter Rass, Kaserei Tufertschwil
REGION Saint-Gallen Switzerland
AGE 10 months+
PROFILE Chällerhocker has a slightly tacky rind and smells of peanuts.
The paste is firm and smooth, dense enough to be deemed fudgy, with an
aroma of brown butter and cashews, and lingering flavors of malt.