Windham is a natural rind, raw milk Cheddar cheese from Grafton Village Cheese Company in Brattleboro, Vermont. This rich and small-batch handmade cheddar is made 70% from Jersey cow's milk, which is higher in milkfat and protein. The sweet and floral flavor of the rind transitions to a pleasant mouthcoating paste, with hints of buttered popcorn and subtle lactic tang. The cave aged Windham is complex and flavor forward, yet approachable and great for the whole family. Available exclusively at Whole Foods Markets in the North East region.
AVAILABLE EXCLUSIVELY AT WHOLE FOODS.
Producer: Grafton Village Cheese Company
Milk: Thermalized Cow
Rennet: Microbial Rennet
Aged: 4 months minimum
Size: 10 lb wheels
This 30 pound Alpine-style from Spring Brook Farm is traditionally handmade in a copper vat and washed in brine for one year to encourage the development of beneficial microflora. Crack into one of these big ladies and prepare to be enveloped in its piña colada aromas. Tubby’s paste is bright yet brothy with a rind like crunchy peanut butter that will leave you craving another bite. Tubby is named for one of Brooklyn’s prominent 19th century architects, William Bunker Tubby.
Bandaged Goat comes to us from the heartland of American cheddars, Wisconsin. When it arrives, Crown Finish wraps the cheese in cloth and rubs it in lard. Made in collaboration with- Montchevré , our Bandaged Goat is silky and sweet, with notes of buttered artichoke. The moist, fatty paste has a pleasantly soft goatiness that both meek and adventurous cheese eaters will devour. Bandaged Goat won 2nd place in its category at the 2016 American Cheese Society Conference.
Goatlet is a combination of 20% raw goats milk and 80% raw cows milk. It's based on the award winning Pawlet cheese from Consider Bardwell Farm in Vermont. The goats milk comes directly from the farm and is Animal Welfare Approved while the raw cows milk comes from a select neighboring farm that provides the highest level of grass fed cheese making milk. Goatlet has notes of a lemon cream pie and recently won 1st place in its category at the 2017 American Cheese Society Conference.
Our only imported cheese, Bufarolo, is hand made at the Gritti Family Farm in Bergamo, Italy. By the time the freshly made Bufarolo arrives at Crown Finish Caves it is still totally rindless. Over the course of its time aging in Brooklyn, Bufarolo develops an ambient, silver natural rind, which contributes a mushroomy earthiness to the bright, lemony, decadent paste. We also do a beer washed version of Bufarolo with local Transmitter Brewing Farmhouse Ales. The washed version develops a fatty, bright paste with a thin yeasty orange rind without the earthiness from the cave.
Named for a famous 19th century Vermont ram, Bandaged Bismark is a cheddar/Pyrenees-style hybrid. It is savory, sweet, and yogurty, finishing with notes of candied hazelnut. It's bandaged with smoked lard from Smoking Goose Meatery. Eat this cheese on its own or with a fresh green summer salad. While the cheese is made at Grafton Village Cheese in Vermont, the milk is sourced from nearby Amish farmers in New York State. Bandaged Bismark’s paste is a wonderful and bold expression of sheep’s milk, while the smoked lard adds a meaty note along with the natural cave environment of Crown Finish Caves. Bandaged Bismark won 2nd Place in its category at the 2017 American Cheese Society Conference.
Wrapped in spruce from the Adirondack Mountains and washed in Graft Cider's Hearth & Home, the Barkeater is a robust and woodsy addition to the Crown Finish lineup. Made with pasteurized cow's milk from Consider Bardwell Farm and aged for 6 week, pair Barkeater with ciders, chardonnays, fruit forward or spicy red wines, and mulled cider
Producers: Consider Bardwell Farm
Milk: Pasteurized Cow's Milk
Age: 6 weeks
Size: 11 oz oval
Gatekeeper is a small format, soft ripened cow and sheep’s milk triple crème with complex flavors and a long buttery finish. Made at Old Chatham Sheepherding Creamery in the Hudson Valley, Gatekeeper arrives to Crown Finish when it’s a few days old. Once the rind is developed, we wash the cheese with MillStone Farmgate, a traditional American farmhouse-style hard cider that is tart and funky. Gatekeeper develops notes of ramps and orange blossom. This is not your average triple crème! Gatekeeper won 2nd place in its category at the 2016 American Cheese Society Conference.
Milk: Pasteurized sheep's and cow's milk and cream
Aged: 15 Days
Size: 3.5 oz round
Trifecta is a mixed milk triple crème made in New York State’s Hudson Valley. This funky cheese is washed in Wandering Bine Saison from Three’s Brewing in the Gowanus neighborhood of Brooklyn. The series of beer washes adds notes of turnip and mushrooms. Spread it on a baguette or eat it right off of your knife. The vegetal, creamy, meatiness of Trifecta will balance any meal or cheese board.
Naked Pruner is a soft ripened sheep’s milk cheese. It is the “naked version” of our holiday-release leaf- wrapped Citizen Pruner. The cheese is allowed to ripen in the cave for a few days before washing it in Double Negative, a stout brewed by Grimm Artisanal Ales. This ongoing collaboration with the brewery gives variety to this cheese but what stays throughout the paste is tangy and cakey, while over time becoming pudgy, gooey, with hints of morel.
This is a special aging project with Saxelby Cheesemongers and Blue Hill Stone Barns. The cheese arrives around 5 days old and we apply a thin layer of "bone-char" which is made from carbonized pig and lamb bones. This cheese is exclusive to the restaurant and has unique farm/barnyard flavors combined with the silky creaminess of the mixed milk cheese.
MILK TYPE: PASTEURIZED GOAT AND COW RENNET: Microbial AGE:3 WEEKS
The Goat Boy is a lactic, bloomy rind goats milk cheese, and itís Crown Finish Caves take on the classic goat cheeses of the Loire Valley. When we receive the fresh cheese from Coach Farm, we apply a layer of ash and smoked salt to the outside. This helps promote the growth of the Geotrichum candidum and Penicillium candidum on the rind, as well as prevents growth of unwanted molds. The smoked salt lends a very subtle note of campfire to the bright and cheesecakey paste.
Pherno is a peperoncino provola-style cheese much like the traditional cheeses of Calabria that the Caputos have tasted in their travels. In fact, they infuse every log with a Calabrian hot pepper the locals refer to as diavulillu, or “little devils.” The paste of Pherno is very milky and buttey accentuated with a spicy heat from the peppers. Pherno belongs to the family of pasta-filata or stretched curd cheeses, just like mozzarella, giving the cheese a beautiful melting texture. The milk for Pherno comes from the Animal Welfare Approved herd at Apple Valley Creamery.
*This cheese is exclusive to the Whole Foods Mid-Atlantic region