April’s Cave to Co-op Featured Cheese: Sawyer’s Artisanal Cheese

Sawyer’s Artisanal Cheese

verhampshire

 

  • Raw organic cow milk
  • Lightly washed rind
  • Aged 60 days – earthy, nutty, buttery
  • Made in Putney, VT – Aged in Walpole, NH

Special Price – $13.99/lb

Learn more about the Cave to Co-op Partnership.

Discover more about Sawyer’s Artisanal Cheese.

Joseph, Sonia and Ian Sawyer make Verhampshire together as a family.  Joseph grew up on a dairy farm in Walpole and started making cheese five years ago down the road at Boggy Meadow Farm. Catching the cheese maker’s bug, he enrolled is a series of classes at the Vermont Institute of Artisan Cheese and moved his growing skills to the Ielpi Major Farm in Westminster, VT – home of Verano and Invierno cheese.

With David Major’s encouragement, Joseph began making his own cheese at Ielpi Major Farm and aging it in a cave at his own farm in Walpole, The result is Verhampshire, a raw organic cow milk cheese washed with brine and aged for at least 60 days. It has a faint orange pink rind that is dry to the touch and a creamy, beautiful buttery yellow interior with a nutty, earthy flavor and a clean finish.

In the late summer if 2012, Verhampshire won the Gold Medal for washed rind cheese at the 5th annual Big E (Easter State Exhibition) Cheese Competition in Massachusetts. Verhampshire has been described as having a flavor like buttered popcorn with a mild, nutty quality that remind one of a hayfield in summer.

Enjoy Verhampshire on a cheese plate, sliced thinly for breakfast on buttered toast and for dessert with a sliced pear. Verhampshire pairs well with darker beers and hard cider as well as a range of wines.

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