Wallabout is a traditional raw milk Tomme-style cheese made at Spring Brook Farm in Reading, Vermont and aged at Crown Finish Caves. This cheese has the aroma of fresh lemon bars with notes of the cave itself. It is bright and buttery with a Porto washed rind that has subtle flavors of toasted walnuts. Only two miles from Crown Finish is the Wallabout Bay, a historic port in New York City that has been home to the Brooklyn Navy Yard since the early nineteenth century.
Producer: Spring Brook Farm
Milk: Raw Cow
Rennet: Veal Rennet
Aged: 4-6 months
Size: 3 lb. wheels
Pairings: A very hoppy IPA or tannic red
This 4oz. geo-rinded 3 week aged goat cheese is washed in Kings County Distillery chocolate whiskey. The rind has a floral and herbaceous nose with a hint of chocolate. The paste is soft and fudgey. This is a unique collaboration with nearby Kings County Distillery which is housed in the former Paymaster building in the Brooklyn Navy Yard.
Producer: Coach Farm, Pine Plains, New York
Milk: Pasteurized Goats Milk
Aged: 3 weeks
Size: 4oz. medallion
Pairings: Whiskeys and Bourbons
West West Blue
A natural rinded blue cheese made in the style of a traditional two curd Gorgonzola. Parish Hill Creamery, Westminster West, VT.
Goat cheese button ripened with pine ash. Coach Farm, Pine Plains, New York
Semi Soft washed rind Whole Foods Exclusive cheese. Raw Cow's milk. Chaseholm Farm, Pine Plains, NY.
Small and meaty semi-firm pasteurized Cow's Milk. Sugar House Creamery, Upper Jay, NY.
Don't get too discouraged yet though- we sometimes get a small number of these in to reward our loyal customers with. If you're good you can have cake!
Natural rinded Pasta Filata. Parish Hill Creamery, Westminster West, VT
Natural Rind hanging Pasta Filata, raw cow. Parish Hill Creamery, Westminster West, VT.
Hand ladled lactic cow's milk cheese. Bloomy, soft, limited. Sugar House Creamery, Upper Jay, NY.
Sometimes makes a brief appearance in the cave!
Raw cow, washed Alpine. Buttery and sharp. Parish Hill Creamery, Westminster West, VT.
A natural rinded aged pasta filata cheese based on traditional southern Italian caciocavallo. The gourd shaped cheese starts off with a mellow buttery flavor that becomes picante with age. The cheese is entirely hand formed and rubbed with olive oil toward the end of the aging process.
Producer: Parish Hill Creamery, Westminster West, VT
Milk: raw cow
Aged: 6-12 months
Size: approx- 2 lb gourds
Pairings: Southern Italian Reds
American Cheese Society 1st place winner: American Washed Rind Alpines. Parish Hill Creamery, Westminster West, VT.