Soft cheeses this week come from multiple producers:
» A triple-cream a camembert come from Four Fat Fowl, which is in Stephentown, NY
The triple cream, called St. Stephen, is made from jersey cow’s milk and cream, which create a silky interior with buttery and milky overtones while the bloomy rind adds an earthy flavor and nutty undertones
The camembert, called Camembertha, has a soft-ripened bloomy rind, milky and vegetal tones, and excellent funky vibes
» A tangy, light, and sweet chevre made from the milk of pastured Nubian goats comes from Thomas Farm in Sunderland, MA
» Cabot cottage cheese is available in 16oz containers
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