Sawyer’s Artisanal Cheese
- 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.
