Best New Englander Natural Rind Cheese Types
Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington.
The recipe for this cheese was developed by altering the aging process and the shape of a Devon Blue recipe. The texture of Bayley Hazen Blue is dense, firm, and slightly dry, yet creamy and fudge-like, with blue veins running throughout it.
Cabot Clothbound is an American type of Cheddar cheese hailing from Vermont, where it's produced as a special batch of Cabot Creamery and Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it's aged for 10-15 months in cellar vaults.
After it comes to the cellars, the cheese is coated in lard and wrapped in a cloth. Underneath its natural rind, the texture is flaky and crumbly. The aromas are nutty, while the flavors are savory, tangy, and caramel-like. It's recommended to serve Cabot Clothbound with chestnut honey, cold cuts, or apple jelly.
THE BEST Cabot Clothbound Cheeses
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Jasper Hill Farm
Cabot Clothbound Cheddar
American Cheese Society Judging & Competition Awards - 1st Place 2006, 2013, 2015
Pawlet is an American toma-style cheese produced in Vermont. The cheese is made from raw milk of Jersey cows. It has a buttery, creamy, and smooth texture underneath its natural rind, with numerous small eyes that are generated by gas-producing bacteria.
The flavors are buttery, mild, and rounded, with hints of grass, herbs, and flowers. Pawlet is easily recognizable by its red-golden rind which has the imprints of the cheese mold. The cheese is very versatile, melts well, and it's often used in grilled cheese sandwiches and burgers.
Pair with
Barden Blue is an American blue cheese produced by Consider Bardwell Farm in Vermont. The cheese is aged in caves by Murray's. Aged for 4 months, Barden Blue is made from raw cow's milk. Its texture is dense, buttery, and specked with eyes, while the blue mold is running throughout the paste.
The rind is natural, and the aromas are herbal and barnyardy. The flavors of this semi-hard pressed cheese are nutty, mild, and tangy, with hints of hay, while the spiciness and peppery tones come from the blue veining.
In the United States, three artisanal cheesemakers from Vermont, Connecticut, and Pennsylvania have decided to follow the same recipes and procedures to make Cornerstone cheese. The milk must be raw and from one herd of cows, the salt must be produced in a traditional manner, the rennet must be minimally processed, and the starter cultures mut be produced from the herd's milk.
Each of these cheeses has a distinct rind, aroma, and flavor, but they all share a common richness and sweetness. The producers say that Cornerstone cheeses should be different, representing what is unique to a particular maker and milk from different regions.
Kashar is an American pasta filata cheese made hailing from Vermont. The cheese is made from raw cow's milk and it's produced by Parish Hill Creamery. The curds are strecthed, then placed in molds for at least 2 months.
During the aging period, the cheese is rubbed with olive oil, resulting in a nice edible rind. The texture is firm and dry, the aromas buttery, while the flavors are buttery and tangy. There are also some versions that are aged for more than 6 months, and those develop intensely peppery notes.
Crowley is an American cheese produced in Vermont by Crowley Cheese. The cheese is named after its creator, Winfield Crowley. It's made from raw cow's milk in many varieties – mild, medium sharp, extra sharp, flavored with garlic, sage, pimento, hot peppers, smoked, chives, or manzanilla olives.
Each of the varieties can be aged from 2-5 months to more than 12 months, when the flavors become more intense. The rind is cloth-wrapped, while the texture is creamy, firm, crumbly, and smooth. The aromas range from fresh and mild to smoky, while the flavors can be buttery, mild, smoky, savory, sweet, spicy, and tangy.
Opus 42 is an American semi-firm cheese produced in Maine by Lakin's Gorges Cheese. The cheese is made from cow's milk and ages from 3 to 6 months. Underneath its natural rind, the texture is moist and slightly crumbly. The aromas are earthy, pleasant, and yeasty, while the flavors are nutty, lemony, sharp, and tangy, with notes of earth and cellars.
It's recommended to pair it with dried apricots and a glass of fermented cider.
Pair with
Grafton Village Cheddar is an American cheddar cheese hailing from Vermont. There's a large selection of cheddar cheeses made by Grafton Village Cheese Company, and they're made from raw cow's milk. Some cheeses are smoked, some aged, and some are aged in caves, such as Clothbound Cheddar, Maple Smoked Cheddar, Smoked Chili Cheddar, and Cheddars aged from 1 to 4 years.
The cheeses have a natural rind, and the texture is generally firm, smooth, crumbly, and flaky. The aromas are sweet and smokey, while the flavors range from buttery and creamy to savory and sharp. Interestingly, these cheddars date back to 1892, when local farmers used to deliver milk to the creamery.
Vermont Ayr is an American cheese hailing from Vermont, where it's produced by Crawford Family Farms. The cheese is made from raw cow's milk and it's modeled on Alpine cheeses, although it's reminiscent of a cheddar. It's usually left to age from 3 to 7 months before consumption.
Underneath its natural rind, the texture is semi-hard and smooth. The aromas are sweet, rich, and musty, while the flavors are complex - nutty, sweet, and toasty, with a smooth and buttery finish. The word Ayr in the name refers both to Ayrshire cows and the clean air surrounding the farm.
Best New Englander Natural Rind Cheese Producers
Jasper Hill Farm is a cheese producer located in Greensboro, Vermont. The company specializes in creating high-quality cheeses with a focus on local production and sustainable agricultural practices. Jasper Hill provides aging and affinage services and develops cheeses that showcase the dairy culture of Vermont.
They work closely with small local dairies to produce a variety of cheeses, incorporating unique aging environments to enhance flavor and texture.
AWARDS
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International Cheese Awards - Gold
2022, 2019
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World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
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World Cheese Awards - Gold
2024, 2023, 2022
BEST Jasper Hill Farm Cheeses
Grafton Village Cheese, based in Grafton, Vermont, specializes in the production of artisanal cheddar cheese. This company is a part of the nonprofit Windham Foundation, which focuses on promoting Vermont's rural communities. Grafton Village Cheese uses traditional techniques and raw milk from local Jersey cows to craft its cheeses.
Their offerings range from aged cheddars to limited edition flavors.
AWARDS
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International Cheese Awards - Gold
2023, 2022, 2019
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American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2014, 2013, 2012, 2010, 2009
BEST Grafton Village Cheese Cheeses
Best New Englander Natural Rind Cheeses
Unpasteurized semi hard natural rind made by Grafton Village Cheese Co. is known for its rich, complex flavors developed through traditional cheesemaking techniques. The natural rind distinguishes this cheese and contributes to its unique texture and taste profile.
This cheese is crafted in small batches, ensuring high quality and attention to detail in each wheel. It is often enjoyed on cheese boards, in culinary dishes, or paired with wines and beers to enhance its nuanced characteristics. Grafton Village Cheese Co. has a strong reputation for producing artisanal cheeses using locally sourced ingredients.
AWARDS
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International Cheese Awards - Gold
2023
Natural Rind Blue is a cheese produced by Cellars at Jasper Hill Farm. This product is known for its earthy flavors and unique characteristics, which come from its natural rind that develops during the aging process. The cheese typically has a mottled, rustic surface with a robust interior that showcases blue veining.
Its flavor profile is rich and complex, often described as having notes of roasted nuts and balanced creaminess. Cellars at Jasper Hill Farm, located in Vermont, is renowned for its artisanal cheeses and meticulous aging techniques, making Natural Rind Blue a standout product in their lineup.
AWARDS
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International Cheese Awards - Gold
2019
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