2017 Week 8 Share

This beginning of August week we have

-Swiss chard

-Curly and/or white russian kale,

-Nappa cabbage and/or Tiara cabbage


-Collard greens

-Cherry tomatoes


-And some type of herb!



Consider Bardwell Farm – West Pawlet, Vermont

Can you say asparagus? Dorset is an incredibly talented shape-shifter of a cheese, melding a myriad of different sensory experiences into each tiny morsel you chew.  Cultured butter, earth, blanched asparagus and root vegetables are all things that come to mind as the smooth and slightly pungent paste melts in your mouth.  Dorset is fashioned in the style of a simple Alpine tomme, and has a pliant, creamy texture and a golden ochre paste. The wheels are washed with brine as they age, giving the cheese a tawny orange rind that can contribute a slightly sandy, gritty texture as the cheese ages. Aged 2-3 months in the caves at Consider Bardwell Farm.


Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: vegetarian

Style: washed rind

Texture: soft

Age: 2-3 months

Our cheese is:


And for the large cheese share, there’s something extra (Going forward, we’ll be selecting two different cheeses for the large share so you will receive two descriptions.)

Lake’s Edge

Blue Ledge Farm – Salisbury, Vermont

Named for the shore of the great lake Champlain, which straddles the border between Vermont and New York. Lake’s Edge is a musky and zippy little number with a pencil-thin wisp of vegetable ash running through the center. The paste is chalky and concentrated, but has a magnificent melt in your mouth quality that brings just the right amount of tang. Made from the milk of Blue Ledge Farm’s herd of Alpine and La Mancha goats. The delicate bloomy rind envelops the cheese over its 6 week ripening period.


Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: animal

Style: bloomy rind

Texture: soft

Age: 4-6 weeks




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