#vermontcheese

[igourmetdotcom-blog]

Sumptuous soft ripened cheese from Vermont. Lille Bebe Coulommers.this one is so ripe that it just oozed the moment I opened it. Mushroomy, ridiculously creamy and buttery. Pure decadence. Suggested complements are honey and fig jam. Divine on its own scooped up with a mini toast! #vermontcheese #softripened #coulommiers #cheeseoftheday #cheeselovers #cheeseloversunite https://www.instagram.com/p/By8KQ4_HPvV/?igshid=iknbs8tc1egh

[yolandashoshana]

Shout out to Cabot Creamery! They sent me a big 'ole bag of cheese samples. I thought I was going to get a bar or two, but this is pure magick. A little bit of all they have to offer. So much yummy cheese to pair and play with. What cheese you getting down and dirty with? I'd love to know. May the cheese be with you! #cheese #lifestyle #Shoshi #vermontcheese https://www.instagram.com/p/BoxUfuJnkTm/?utm_source=ig_tumblr_share&igshid=pbrimzm253zb

[bellywinebar]

#Repost from the talented and handsome @chefpc_pigsnthings ・・・ Consider Bardwell Farms "Pawlet" fonduta with ramp pesto and carta do musica @bellywinebar courtesy of @centralbtlwine #cambridge #kendallsquare #funwithcheese #bestbitesboston #musteatboston #NOTcharcuterie #sharedplates #patiodining #vermontcheese (at Belly wine bar)

[considerbardwellfarm]

One of our kidding interns @secret_eating helping getting milk into baby goats. The only sure fire way to know that everyone's had enough is to check how chubby and full of milk they are. Just eyeballing it or a little tummy squeeze does the trick. #kiddingseason #vermonting #vermonster #vermontcheese #futuremanchestermakers

[considerbardwellfarm]

This is pretty wild. Little bits of Manchester out to pasture at #cheeseisart #ripeDC event via @curdwise ・・・ Field of cheese dreams, aka @considerbardwellfarm #manchester, #cheeseisart installation by the fab @katiecartercurcic! #ripeDC #vermontcheese

[considerbardwellfarm]

#Repost @happy_vermont with @repostapp. ・・・ Such a nice time visiting Consider Bardwell Farm in West Pawlet. #vermont #vermontbyvermonters #vermonting #myvermontlife #farms #scenesofvermont #scenesofnewengland #vermontlife #cheese #vermontcheese #farms #ig_vermont #ig_newengland

[fromageselfies]

Jasper Hill is definitely one of the top dogs when talking about American Artisan cheeses. They’ve won ACS Best of Show for their washed rind Winnimere, Harbison took the title of ‘Best American Cheese’ at the World Cheese Awards last year, and this baby, Alpha Tolman has also placed at the American Cheese Society Conference! From soft ripened washed rinds, to raw milk blue cheeses, to Alpine inspired beauties, Jasper Hill does it all. So, let’s talk about Alpha Tolman a little bit more in dept, shall we?!

Country of Origin: The United States, of course! Vermont, to be exact.

Milk Type: Raw, Ayreshire cow’s milk! Moooooo!

Rennet Type: Traditional (animal rennet! Sorry, vegetarians!)

To talk about Alpha Tolman, one must first talk about the Kehler brothers. These two family members are behind the creamery and cellars at Jasper Hill, which has only been around since 2002. The cellars came later on, and the best part about them is that not only do they age cheeses produced on Jasper Hill farm within these cellars, but the Kehler brothers also help out other local cheesemakers by aging and meticulously caring for their cheeses in their cellars. You know that saying, “it takes a village”? These guys have really taken that to heart. They don’t just want to be successful, but they want their entire local economy to be successful.

Alpha Tolman is another American cheese inspired by European greats- in this case, Appenzeller, a deliciously meltable Alpine cheese was the original inspiration. Named after a dairy farmer who founded Greensboro, Vermont’s library in 1900, Alpha Tolman is nutty and slightly fruity flavors when young that evolve into a deeper caramelized onion reminiscent flavor as it ages. Like other cheeses made in the same style, the curds are cooked and pressed, before becoming wheels of cheese- which are then washed in a cultured brine, that gives Alpha it’s funky rind  (boy, is she a fragrant one!). 

As you can see in the sliced piece, the cheese develops those lovely little cheese diamonds (otherwise known as tyrosine, or “the salty crunchy bits” in aged cheeses) when on the older side, and boy, are those one of my favorite parts about aged cheeses! I’ve been on an Alpine cheese kick lately- which may or may not have something to do with how chilly it has been here this winter- and Alpha Tolman never disappoints! You could use Alpha in a delicious, pork belly and caramelized onion mac and cheese, or in place of Gruyere on a French Onion Soup, or simply snack on it paired with a tart apple, and a good, dark Porter or Stout!