Best New Englander Semi-hard 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.
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.
Reverie is an American tomme-style cheese hailing from Vermont, where it's produced by Parish Hill Creamery. The cheese is made from raw cow's milk and it's usually left to age from 5 to 10 months before consumption. Underneath its washed rind, the texture is crumbly and compact.
The aromas are milky and earthy, while the flavors are bright, milky, sweet, and tangy when young, becoming more sharp, mushroomy, and robust with age. It's recommended to pair Reverie with a glass of Barolo, Pinot Grigio, Barbaresco, or a hoppy IPA.
Pair with
La Luna is an American cheese hailing from Vermont, where it's produced by Blue Ledge Farm. This Gouda-style cheese is made from raw goat's milk and has a waxed rind. The aromas are grassy, and the texture is semi-firm and smooth.
The flavors are creamy, tangy, fresh, and milky. It's recommended to pair it with a glass of beer on the side. The name of the cheese means the moon in Italian, referring to the fact that the creators of the cheese met in Italy and began planning for their cheesemaking there.
Rupert is an American cheese that's produced in Vermont in the style of European Alpine cheeses such as Comté and Gruyere. This raw cow's milk cheese has a washed rind and it's aged for at least 10 months. Its aromas are sweet, rich, and grassy, while the flavors are sweet, buttery, fruity, and nutty, becoming sharp and complex as the cheese ages.
Rupert's texture is smooth and firm. It is recommended to pair it with ciders, lagers, or a glass of Merlot.
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
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.
Kennebec Highlands Caerphilly is an American cheese originating from Sidney, Maine, where it's produced by Kennebec Cheesery. The cheese is made from pasteurized goat's milk and it's usually left to age from 4 to 6 months before consumption.
Underneath its waxed rind, the texture is semi-hard, smooth, and creamy. The aromas are milky and grassy, while the flavors are salty, tangy, and nutty. Kennebec Highlands Caerphilly is often added to pizzas, salads, and pastas, and it's recommended to serve it with bread or crackers.
Shepsog is an American seasonal cheese hailing from Vermont, where it's produced by Grafton Village Cheese Company. It's available in fall and winter only. The cheese is made from a mix of raw cow's and sheep's milk. It's left to age in caves from 4 to 6 months before consumption.
Underneath its natural rind, the texture is buttery and semi-hard. The aromas are rich, nutty, sweet, and earthy, while the flavors are bright, clean, and nutty with a sweet finish. It's recommended to pair Shepsog with a glass of Syrah and serve it as a table cheese with honey and toasted nuts.
Pair with
Best New Englander Semi-hard Cheese Producers
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
International Cheese Awards - Gold
2023, 2022, 2019
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2014, 2013, 2012, 2010, 2009
BEST Grafton Village Cheese Cheeses
AWARDS
World Cheese Awards - Gold
2024, 2022
World Cheese Awards - Super Gold
2024, 2023
Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Parish Hill Creamery Cheeses
AWARDS
International Cheese Awards - Gold
2019
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2022, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2010, 2009
World Championship Cheese Contest - Best of Class
2020, 2010
BEST Spring Brook Farm Cheese Cheeses
Best New Englander Semi-hard Cheeses
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2018, 2017, 2016, 2015
AWARDS
World Cheese Awards - Gold
2024
American Cheese Society Judging & Competition Awards - 1st Place
2019, 2018
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
International Cheese Awards - Gold
2023
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