Best New Englander Bloomy Rind Cheese Types
Harbison is an American cheese that's produced in Vermont, at Jasper Hill Farm. It is made from cow's milk and has a bloomy rind. The cheese is traditionally wrapped in strips of spruce. It has a creamy and soft texture, the aromas are fruity, rich, floral, and mushroomy, while the flavors are best described as sweet, woody, and lemony.
The cheese is named after Anne Harbison, who originally contributed to its production. It is recommended to serve Harbison with baguettes, mostarda, and barrel-aged sour beer.
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THE BEST Harbison Cheeses
Moses Sleeper is an American cheese produced in Vermont by Jasper Hill Creamery. Made from pasteurized cow's milk, it was inspired by the classic French Brie. Underneath its thin bloomy rind, there is a gooey texture with a milky aroma.
After 6 to 12 weeks of aging, the flavors become rich and nutty, with hints of cauliflower and fresh cream. There's a bright and clean finish with hints of white mushroom aroma. It's recommended to serve Moses Sleeper on a cheeseboard with baguettes, pickled carrots, or country-style meat spreads.
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THE BEST Moses Sleeper Cheeses
Jasper Hill Farm
Moses Sleeper
American Cheese Society Judging & Competition Awards - 1st Place 2016
Bijou is an American cheese hailing from Vermont. The cheese is made from pasteurized goat's milk and it's left to age for 30 days. During the maturation period, Bijou (jewel in French) forms a wrinkly mold-ripened rind with a sweet and yeasty aroma.
Underneath it, the texture is smooth and creamy. The flavors are tangy, sharp, yeasty, clean, milky, and sweet, with hints of hazelnuts and flowers. It's recommended to serve this small hand-shaped button of cheese with pickled cherries, pancetta, fig jam, and roasted hazelnuts.
Coupole is an American cheese produced in Vermont by Vermont Creamery in Websterville. The cheese is made from goat's milk and it's shaped into a dome. The texture is creamy and dense, while the aromas and flavors are fresh, mild, and milky.
The wrinkled rind has a strong and intense aroma that makes the cheese stand out on a cheeseboard. Coupole is an award-winning cheese, including a silver medal at the 2011 World Cheese Awards. This unique cheese is named after its likeness to a snow-covered dome.
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Weybridge is an American cheese hailing from Vermont. The cheese is made from pasteurized cow's milk. Underneath its delicate bloomy rind, the texture is dense, creamy, soft, and chalky. With age, it becomes runny with rich and more complex flavors.
The aromas are earthy, while the flavors are citrusy, acidic, creamy, mushroomy, and savory. It's recommended to pair Weybridge with sparkling wines, apple cider, or a glass of pilsner. Serve it with berry preserved and fresh homemade bread.
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Cremont is an American cheese hailing from Vermont, its name meaning cream of Vermont. The cheese is made from pasteurized goat's milk, Jersey cow's milk, and cream. It's aged for 2 weeks, during which a combination of mold and yeast is added to the cheese in order to impart a unique flavor.
Underneath its crinkly cream-colored rind, the texture is smooth and creamy. The aromas are yeasty and nutty, while the flavors are smooth, nutty, creamy, and yeasty. It's recommended to serve Cremont with fruit jams and crusty bread on the side. Pair it with a glass of Sauvignon Blanc.
Waldo Smog is an American heat-treated cheese made from cow's milk. It contains a layer of ash, making it visually similar to Cypress Grove's goat's milk cheese Humboldt Fog, but with the rich and buttery flavor coming from cow's milk.
The cheese is produced by Fuzzy Udder Creamery in Maine. Waldo Smog ripens from the outside, resulting in a cheese that's surrounded by a pungent, slightly runny shell. It is recommended to pair it with quince poached in white wine with vanilla, sugar, orange zest, and cardamom.
Bonne Bouche is an American soft cheese made in Vermont. The cheese is made from pasteurized goat's milk and microbial rennet. The rind is mold-ripened and sprinkled with tree ash, and it's then aged for 10 days until it develops a wrinkly rind.
After that, it continues to age for up to 80 days. The rind has a yeasty aroma, while the texture is smooth and creamy. The flavors are grassy and citrusy, but they become more robust and piquant with further aging. The name of the cheese means good mouthful.
Melinda Mae is an American cheese originating from Lebanon, Connecticut. This Brie-style cheese is made with cow's milk and ripens for 11 days. Underneath its bloomy rind, there is an ivory-colored, smooth paste with a runny and soft texture.
The aromas are yeasty and fruity, while the flavors are sweet, mild, buttery, and slightly pungent. It is recommended to pair Melinda Mae with fruits, nuts, and malty beverages.
Prix de Diane is an American cheese hailing from Waldoboro, Maine, where it's produced by Lakin's Gorges Cheese. The cheese is made from pasteurized cow's milk. Underneath its bloomy rind, the texture of this brie-style cheese is soft and creamy.
The aromas are rich, while the flavors are buttery, creamy, subtle, and citrusy. It's recommended to serve Prix de Diane with turkey, sandwiches, pasta dishes, or avocados in order to bring out its full-bodied and creamy flavors. The cheese is named after a horse race in France.
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