Week 13 Share

Hi all,

this week we have


zucchini and other squash



shishito peppers




for fruit we have Asian pears.


for cheese, there will be:

St Johnsville

Cochran Farm 1790 – St Johnsville, New York

Cochran Farm 1790 is an historic farm that was once the home to General Cochran, who fought in the Revolutionary War, and was a good friend of George Washington. Now the farm is being used to produce stellar goats’ milk cheeses by cheesemakers Patrick and Gwen Apfel. St Johnsville is modeled after the famed bloomy rinded goats’ milk cheeses of the Poitou region in France. The small discs are chalky in the center and oozy toward the edges, with a brainy wrinkly rind that tastes of musk, mushrooms, wet straw, and toasted hazelnuts. Aged for 4 to 8 weeks.

Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: animal

Style: bloomy rind

Texture: soft

Age: 4-8 weeks


And for the Large Share:

Cabot Clothbound Cheddar

Cabot Creamery / Cellars at Jasper Hill – Greensboro, Vermont 

This cheese has been dubbed as addictive as narcotics by certain devoted fans.  A hefty, beautiful, and rustic wheel, the clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. Clothbound cheddar evolved as a partnership between Jasper Hill Farm and Cabot Creamery, two of the best dairy enterprises in the Green Mountain State. The cheeses are made at Cabot Creamery, and are shipped to the Cellars at Jasper Hill when just a few days old. The team at the Cellars then bandages the cheeses, coats them with hot lard to make the cloth stick to surface of the cheese, and places them on wood shelves to age for 12-14 months. The result – a clothbound cheddar that is sweet and savory – think chicken broth meets peanut butter (in the best possible way!)

Cheese Stats

Milk Type: cow

Milk Treatment: pasteurized

Rennet: vegetarian

Style: clothbound

Texture: firm

Age: 11-14 months




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