Week 11 Share

We are finally able to turn off our air conditioners! The farm is alternating between heavy rain and abundant sunshine.

Here’s what’s in store for you this week:

cucumbers,

tomatoes,

cabbage,

hot peppers,

swiss chard,

kale,

zucchini,

radishes

 

For fruit we… don’t know yet.

 

For cheese we have

Vault 5

Cabot Creamery / Cellars at Jasper Hill Farm – Greensboro, VT

Cabot Creamery is one of the oldest family farm-owned cooperatives in New England. The Cellars at Jasper Hill Farm is dedicated to supporting the working landscape of Vermont’s dairy farms. The Cellars is comprised of 7 cheese aging vaults – each suited to a different style of cheese and ripening process. Jasper Hill’s cheese team works with Cabot graders to hand select vats of young cheese that show promise for aging, and the blocks of cheese are shipped to the Cellars to age in Vault 5. Upon receipt the blocks are brushed and coated with lard in order to seal the cheese and cultivate a living natural rind. The cheeses are released for sale when they achieve a balance of flavor that is rich, brothy, caramelly and complex.

Cheese Stats

Milk Type: cow

Milk Treatment: pasteurized

Rennet: vegetarian

Style: natural rind

Texture: semi-firm

Age: 12 months

 

And for the large share, they will also recieve:

Quadrata

Lazy Lady Farm – Westfield, Vermont

A four-sided washed-rind cheese from Lazy Lady Farm. Cheesemaker Laini Fondiller created this batch of cheese especially for the Vermont Cheesemaker’s Festival. The young wheels are washed in brine, giving a fruity pungent punch to the tangy and musky interior. Chalky and light in the center with an impressive creamline just beneath the rind.

Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: animal

Style: washed rind

Texture: semi-firm

Age: 2-3 months

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