FOR THE LOVE OF CHEESE
SID WAINER & SON® For the Love of Cheese encompasses the skillful art of cheesemaking at its finest. The following pages will enlighten you with knowledge about the creamery and the important characteristics of each cheese. This handpicked selection of cheese is from our closest creamery partners across the United States, known for their excellence in the art of cheesemaking.
From award-winning blues, to clothbound cheddars, and local New England farmstead cheeses, we present to you an unrivaled selection of America’s most coveted cheeses.
Stay Cheesy, Sid Wainer & Son FOR THE LOVE OF CHEESE
CALIFORNIA CYPRESS GROVE...... 10 NICASIO VALLEY...... 39 VELLA CHEESE CO...... 54 GEORGIA SWEET GRASS DAIRY...... 47-49 IOWA MAYTAG DAIRY FARM...... 27 MASSACHUSETTS CRICKET CREEK FARM...... 6-9 GREAT HILL DAIRY...... 13 THE GREY BARN & FARM...... 16-19 NEW YORK FOUR FAT FOWL...... 11 NETTLE MEADOW...... 36-37 OLD CHATHAM CREAMERY...... 40 OREGON ROGUE CREAMERY...... 44-45 RHODE ISLAND NARRAGANSETT CREAMERY...... 32-35 VERMONT THE CELLARS AT JASPER HILL FARM...... 23-25 MAPLEBROOK FARM...... 28-31 VERMONT CREAMERY...... 57-59 VERMONT FARMSTEAD CHEESE CO...... 60 VERMONT SHEPHERD...... 63-64 WISCONSIN HOOK’S CHEESE CO...... 20 UPLAND’S CHEESE...... 53
INDEX...... 66
KEY...... 4 KEY
MILK TYPE
GOAT SHEEP
COW
TIME AGED
OTHER SYMBOLS
ORGANIC CALIFORNIA GLUTEN FREE CERTIFIED ORGANIC FAMERS
NON-GMO USDA ORGANIC PROJECT VERIFIED OREGON TILTH
CERTIFIED KOSHER B CORPORATION
USDA ORGANIC
4 5 CRICKET CREEK FARM WILLIAMSTOWN, MASSACHUSETTS
This small, grass-based cow dairy is nestled in the Berkshire Hills of Western Massachusetts. The farm produces seven different styles of award-winning artisanal farmstead cheeses from a herd of 40 cows. Their mission is to produce nourishing food that honors their animals, respects the land, and feeds the community while exemplifying a sustainable model for small farm viability.
CRICKET CREEK FARM TOBASI
2 4 MOS.
Pasteurization: No Cheese Style: Soft-Ripened Rennet Type: Microbial
This washed rind standout is made using only raw milk from the farm’s own herd of Brown Swiss and Jersey. The outer edge of the cheese is washed in a solution of water, salt, and Brevibacterium, creating an orange, dusty rind above a custard-like, creamy interior that melts to a buttery consistency. The cheese has a world of complex flavors and aromas, including notes of smoked maple, grilled peach, bacon, hay, butter, olives, mushrooms, and yeast. Serve with prosciutto or speck; pair with Chardonnay. #334730 3 lb avg
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CRICKET CREEK FARM FETA
N/A
Pasteurization: Yes Cheese Style: Fresh Rennet Type: Microbial CRICKET CREEK FARM This 100% cow’s milk farmstead feta cheese is remarkably creamy, while still being suitably crumbly and briny. It is MAGGIE’S ROUND packed in brine to protect its fresh qualities. Serve in
seasonal salads with locally sourced ingredients; 4 pair with dry white wine or IPA. MOS. #334810 8 oz Pasteurization: No Cheese Style: Alpine Rennet Type: Microbial
The flagship cheese of this dairy is a semi-firm raw milk cheese inspired by the Tomas of the Italian Alps. It has a gently sharp flavor with sweet fruity notes and bright acidity reminiscent of lemon curd. Enjoy with the rind for a touch of rustic earthy qualities. Serve with prosciutto; pair with Pinot Grigio or sour beer. #334780 5 lb avg
CRICKET CREEK FARM BERKSHIRE BLOOM
2 3 WKS.
Pasteurization: Yes Cheese Style: Soft-Ripened Rennet Type: Microbial
This classic Camembert-style cheese has a thin and supple bloomy rind, a mushroomy creamline, and tangy, mild interior with durable structure. Serve with warm bread and seasonal fruit and nuts; pair with Normandy cider or Calvados. #334800 10 oz
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FOUR FAT FOWL STEPHENTOWN, NEW YORK
This family-run creamery was started in 2013 by cheesemaker Willy Bridgham, his sister Josie Madison, and his wife Shaleena Bridgham. The trio makes high quality, all natural artisan cheese made from the best ingredients the Hudson Valley has to offer. Committed to the sustainability of their community, they partner with local farms and businesses to create cheeses that showcase the bounty of their region.
FOUR FAT FOWL ST. STEPHEN
CYPRESS GROVE 4 6 WKS.
ARCATA, CALIFORNIA Pasteurization: Yes Cheese Style: Soft-Ripened Located on the rural North Coast of California, Cypress Rennet Type: Animal CYPRESS GROVE Grove was founded by Mary Keehn in 1983. What began with two goats to provide healthy milk for her children, HUMBOLDT FOG This triple cream is a beautifully handcrafted cheese, light in weight with a luscious creamy interior and the color of freshly inspired her to travel to France and learn from the masters 1 2 churned butter. It offers a slight earthy fragrance with a soft and makers of Brie, Camembert, Morbier, and more. MOS. smell of mushrooms. Its texture is luxuriously smooth and Today, the dairy has been endorsed by the American spreads nicely at room temperature. Serve with toast points; Pasteurization: Yes pair with sparkling wine or a pale ale. Humane Association as Humane Certified with a Cheese Style: Soft-Ripened #330820 8 oz avg 100% score for three years running. Rennet Type: Microbial
The idea behind this cheese came to founder Mary Keehn, as she returned from France, imagining a thick line of ash reminiscent of the fog blanketing the Humboldt County coastline. The herbaceous overtones are well–balanced by buttermilk and fresh cream with a clean citrus finish. Serve drizzled with honey alongside prosciutto; pair with Sauvignon Blanc or Porter. #220110 5 lb avg
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GREAT HILL DAIRY MARION, MASSACHUSETTS
Located on the shores of Buzzard’s Bay, 50 miles south of Boston, Great Hill Dairy in Marion has been known for its outstanding herd of Guernsey cows as well as its prize winning Acacia and Orchid collections.
GREAT HILL DAIRY GREAT HILL BLUE
2 3 MOS.
2 3 MOS. Pasteurization: No Cheese Style: Blue Rennet Type: Microbial
Crafted on the coast of Buzzard’s Bay in Massachusetts, Great Hill Blue is an internally ripened variety made with raw unhomogenized milk, resulting in a true gourmet quality cheese. The cheese has a slightly more dense yellow curd as no bleach or food coloring are added. #170360 6 lb avg
WWW.SIDWAINER.COM | 800-423-8333 | 2301 PURCHASE STREET | NEW BEDFORD, MA 02746 USA A HACCP CERTIFIED COMPANY | SQF SAFE QUALITY FOODS CERTIFICATION THE GREY BARN & FARM CHILMARK, MA
14 15 THE GREY BARN & FARM CHILMARK, MASSACHUSETTS
Eric and Molly Glasgow founded The Grey Barn & Farm in 2009 with no cheesemaking experience. By 2016, their 100 acre certified organic farm had produced 1st Place Winner at the American Cheese Society Awards.
Grey Barn & Farm cheeses are made by bringing fresh milk into the creamery from the farm early each morning. It is warmed and cultured and rennet is added for coagulation. At this point, the curd is cut and slowly and carefully stirred so as not to damage it. Hand-ladled into molds and flipped several times, the cheeses spend the night resting in the creamery. Once brined or hand salted, they are transferred into the cave where each cheese is lovingly flipped, washed, and cared for every day before leaving the farm.
THE GREYBARN & FARM PRUFROCK
6 WKS.
Pasteurization: Yes Cheese Style: Soft-Ripened Rennet Type: Animal
1st Place Winner for American Farmstead Cheese at the American Cheese Society 2016 Awards. 3rd Place Winner for American Farmstead Cheese at the American Cheese Society 2017 Awards. The delicate yet pungent paste of this washed-rind cheese has a beautiful, thick, soft yielding texture. Toasty and nutty with hints of tropical fruit and sour cream: when ripe this cheese has a slightly salty and savory flavor. Its delectable texture melts on your tongue. #328100 9/8 oz
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THE GREY BARN & FARM EIDOLON
4 WKS.
Pasteurization: Yes Cheese Style: Soft-Ripened Rennet Type: Animal
A bright grassy cheese that smells of freshly tilled earth and has a creamy layer topping its dense cake—like center. This cheese ages in caves for THE GREY BARN & FARM about four weeks and is turned daily as the development of a soft white bloomy rind appears. BLUEBIRD Once fully developed, they are individually wrapped in a paper that is specifically made for
3+ bloomy rind cheeses. MOS. #328110 6/1 lb
Pasteurization: No Cheese Style: Blues Rennet Type: Animal
This roughly eight pound square of certified organic raw milk blue cheese is aged at least 60 days. The natural rind encases a yellow hued paste that acts like warm butter on your tongue when young and becomes a bit more picant, lactic, and salty as it ages. #328120 7 lb avg
WWW.SIDWAINER.COM | 800-423-8333 | 2301 PURCHASE STREET | NEW BEDFORD, MA 02746 USA A HACCP CERTIFIED COMPANY | SQF SAFE QUALITY FOODS CERTIFICATION HOOK’S CHEESE CO. MINERAL POINT, WISCONSIN
Tony and Julie formed Hook’s Cheese Company and began producing cheese in 1976. At that time they only produced Cheddar and some Swiss. In 1980 they expanded into making Colby, Monterey Jack, some flavored Jacks, and Marble Jack. In 1982, Julie became the first female cheese maker to win “Best of Show” at the World Cheese Championship.
At Hook’s Cheese Company, they age their cheese in curing caves. The temperature and humidity is just right, for a slow curing process that allows their cheeses to age to perfection.
HOOK’S CHEESE CO. TRIPLE PLAY EXTRA INNINGS
12 MOS.
Pasteurization: Yes Cheese Style: Cheddars Rennet Type: Microbial
A fantastic blend of three types of milk – cow, sheep, and goat. Flavor notes that come through include: Baby Swiss, Havarti, and Gouda. Aged for over a year, the Gouda flavor becomes more prevalent and crystals have started to form. #328230 8 oz avg #328240 5 lb avg
20 21 THE CELLARS AT JASPER HILL FARM GREENSBORO, VERMONT
The Cellars at Jasper Hill Farm is an innovative 22,000 square foot underground facility located in Greensboro, Vermont. The Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheesemakers.
At the Cellars, they ripen cheese made by Jasper Hill Creameries as well as those made by several other producers. Each cheese in their collection is made from a single herd of cows. Fresh wheels are introduced to one of seven specially calibrated vaults, where they receive customized care until perfect ripeness.
THE CELLARS AT JASPER HILL FARM BAYLEY HAZEN BLUE
3 4 MOS.
Pasteurization: No Cheese Style: Blues Rennet Type: Animal
Bayley Hazen Blue is a Jasper Hill Farm original, and is made from their high-quality whole raw milk. It presents a fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy nutty flavors in the milk. #220410 7 lb avg (PRE-ORDER)
22 23 THE CELLARS AT JASPER HILL FARM CABOT CLOTHBOUND CHEDDAR
9 14 MOS.
Pasteurization: Yes Cheese Style: Cheddars Rennet Type: Microbial
Produced by Cabot and aged in the Cellars at Jasper Hill Farm, Clothbound is an approachable but complex natural rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavor is deeply savory and slightly tangy with caramel sweetness to the finish. #270900 35 lb avg (PRE-ORDER)
THE CELLARS AT JASPER HILL FARM LANDAFF
4 6 MOS.
Pasteurization: No Cheese Style: Hard Rennet Type: Animal
Crafted at Landaff Creamery in the Green Mountains of Vermont by Deb and Doug Erb, Landaff is made in the style of a Welsh Cheddar. Landaff has a natural rind and a semi-firm paste with subtle aromas of cave and grass. Its balanced complexity harmonizes a bright buttermilk tang and savory brown butter notes. #270630 8.5 lb avg (PRE-ORDER)
24 25 MAYTAG DAIRY FARM NEWTON, IOWA
In 1919, E.H. Maytag, the son of the Maytag Appliance Company founder, purchased a single Holstein cow to provide fresh clean milk for his children. After his passing, his children collaborated with Iowa State University to create one of the first great American blue cheeses. Since then, each wheel of cheese has been handcrafted on the Maytag family farm in the rolling hills of Central Iowa.
Time and a few simple ingredients have transformed sweet farm-fresh milk into a food with complex flavor and rich texture. Still today, Maytag Blue Cheese is crafted in the traditional time-honored method it was founded upon.
MAYTAG DAIRY FARM MAYTAG BLUE
6 MOS.
Pasteurization: No Cheese Style: Blues Rennet Type: Microbial
Handcrafted on the Maytag family farm in the rolling hills of Central Iowa and cave aged to perfection, this blue has a mildly spicy flavor profile and a creamy texture with excellent marbling. #170390 5 lb avg (PRE-ORDER)
26 27 MAPLEBROOK FARM NORTH BENNINGTON, VERMONT
Maplebrook Farm produces handmade artisanal cheeses in the Green Mountains of Vermont. Maplebrook Farm uses old world cheese-making techniques to produce fresh quality products, with remarkable flavor and texture. rBGH and rBST-free, 100% Vermont milk provides a distinguishable quality and unparalleled flavor.
MAPLEBROOK FARM FETA
N/A
Pasteurization: Yes Cheese Style: Fresh Rennet Type: Microbial
Crafted in small batches using 100% Vermont cow’s milk, this cheese has a bold creamy flavor with a smooth texture accompanied by a salty brine. #335280 6/8 oz (PRE-ORDER)
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MAPLEBROOK FARM MAPLEBROOK FARM BURRATA FRESH MOZZARELLA
N/A N/A
Pasteurization: Yes Pasteurization: Yes Cheese Style: Fresh Cheese Style: Fresh Rennet Type: Vegetable Rennet Type: Microbial
Maplebrook Farm’s burrata is made exactly as they do This mozzarella is hand-stretched the old world way, in Puglia. Maplebrook Farm’s burrata replicates old in small batches, using house-made curd. Using milk world fashion by stretching curd into mozzarella and with a specific fat and protein level results in a rich, filling it with a luscious creamy center. The soft center, creamy unparalleled flavor. stracciatella, comprised of cream and strands of #346170 12/8 oz (PRE-ORDER) mozzarella, gives this cheese a distinct flavor. #271090 6/2x4oz
MAPLEBROOK FARM MAPLEBROOK FARM MOZZARELLA CURD BURRATINI
N/A N/A
Pasteurization: Yes Pasteurization: Yes Cheese Style: Fresh Cheese Style: Fresh Rennet Type: Vegetable Rennet Type: Vegetable
Using milk with a specific fat and protein level, results Maplebrook Farm’s burratini is a smaller format version in the rich, creamy flavor of these unique small batch of Maplebrook Farm’s iconic burrata, this cheese is house made curds. made exactly as they do in Puglia. The cheesemaking #116070 5.5 lb process replicates old world fashion by stretching curd into mozzarella and filling it with a luscious creamy center. The soft center, stracciatella, comprised of cream and strands of mozzarella, gives this cheese a distinct flavor. #350740 6/4x2oz
WWW.SIDWAINER.COM | 800-423-8333 | 2301 PURCHASE STREET | NEW BEDFORD, MA 02746 USA A HACCP CERTIFIED COMPANY | SQF SAFE QUALITY FOODS CERTIFICATION NARRAGANSETT CREAMERY PROVIDENCE, RHODE ISLAND
At Narragansett Creamery, cheesemakers use local milk, kind bacteria, vegetable-based rennet, salt, and nothing else. The creamery is thoughtful in their actions, purchases, and support fair-trade and local ingredients to the best of their ability with a farmers pledge to not use growth hormones.
NARRAGANSETT CREAMERY OVOLINE MOZZARELLA
N/A
Pasteurization: Yes Cheese Style: Fresh Rennet Type: Vegetable
Crafted with fresh milk from local family farms, without the use of additives or preservatives, this cheese exemplifies fresh local mozzarella while being vegetarian-friendly, gluten-free, and kosher-certified. #158580 2/3 lb
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NARRAGANSETT CREAMERY QUESO FRESCO
N/A
Pasteurization: Yes Cheese Style: Fresh Rennet Type: Microbial
This Latin cheese is similar to our Queso Blanco but more crumbly. It’s meant for pupusas, bean soups, or taco salads. #158710 7 lb avg
NARRAGANSETT CREAMERY QUESO BLANCO
N/A
Pasteurization: Yes Cheese Style: Fresh Rennet Type: Microbial
Crafted in Providence, Rhode Island, this is a version of farmers’ cheese. You will find that Queso Blanco is clean, crisp, and full of bouncy texture. Baste it in olive oil then put it on the grill or under the broiler. It gets soft and crispy but doesn’t melt. #116810 6/8 oz (PRE-ORDER) NARRAGANSETT CREAMERY FRESH MOZZARELLA LOG
N/A NARRAGANSETT CREAMERY Pasteurization: Yes SALTY SEA FETA Cheese Style: Fresh Rennet Type: Vegetable
N/A
Crafted with fresh milk from local family farms, without the use Pasteurization: Yes of additives or preservatives, this cheese exemplifies fresh local mozzarella while being vegetarian-friendly, gluten-free, Cheese Style: Fresh and kosher-certified. Rennet Type: Microbial #336340 6/16 oz
Crafted from whole milk and sea salt, this local feta won a Gold Medal at the Wisconsin World Cheese Championship. #320580 6/8 oz
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Nettle Meadow Sanctuary Farm is the home to well over 100 farm sanctuary animals and a cheese company in Thurman, New York. The farm is located below Crane Mountain in the Adirondacks, between Gore Mountain/North Creek and Warrensburg. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, artisan cheese, and the unique challenges of farm life. Nettle Meadow Farm Sanctuary was originally founded in 1990.
NETTLE MEADOW NETTLE MEADOW KUNIK (TRIPLE CRÉME) SIMPLY SHEEP
3 5 2 3 WKS. WKS.
Pasteurization: Yes Pasteurization: Yes Cheese Style: Soft-Ripened Cheese Style: Soft-Ripened Rennet Type: Microbial Rennet Type: Microbial
Kunik is a unique and voluptuous triple crème cheese This rare farmstead 100% pasteurized sheep’s milk cheese takes only made in Thurman, New York in the Warrensburg cues from the great French Loire Valley soft-ripened styles. area on a small family farm. It is a white mold-ripened A delicate bloomy rind envelops a soft luscious paste with a wheel made from goat’s milk and Jersey cow cream. beautiful cream line forming around the cheese’s edges. The blend makes Kunik far richer and more flavorful The rind of the cheese offers a distinct earthiness with notes than a brie-type cheese yet more subtle and of sourdough. Simply Sheep truly exemplifies the nuances of sumptuous than similarly ripened goat cheeses. sheep’s milk, lending notes of wild herbs, mushroom, raspberry, #116840 7 oz avg and a distinct nuttiness. Serve with fresh seasonal fruit; pair with Sauvignon Blanc or wheat beers. #333720 6 oz avg
UNAVAILABLE MID-DECEMBER — MID-FEBRUARY
36 37 NICASIO VALLEY NICASIO, CALIFORNIA
The Lafranchi family ranch is nestled in the beautiful Nicasio Valley, located in Marin County, one hour north of San Francisco. Spanning generations, their grandparents and family have been ranching here, on the same site, since the early 1900’s. This is their home and they are very proud of the quality of their operation and the family foundation that their business has been built on. Nicasio Valley is 100% organic, and their family and ranch has been committed to sustainable agriculture since 1919.
NICASIO VALLEY TOMINO
5+ WKS.
Pasteurization: Yes Cheese Style: Soft-Ripened Rennet Type: Animal
A soft-ripened cheese made in three inch rounds and aged for at least five weeks. It is a delicate lightly washed rind cheese with a pungent aroma and a powerful yet pleasant flavor. #331740 10 oz avg (PRE-ORDER)
38 39 OLD CHATHAM CREAMERY GROTON, NEW YORK
Old Chatham has been making award-winning sheep’s milk cheeses and yogurt for 25 years.
Sheep’s milk is sourced fresh from their farm, Shepherd’s Way, year-round. The farm is located just down the hill from their state-of the-art processing facility.
Old Chatham is a fully integrated operation, combining sheep husbandry techniques that prioritize the robust health of their flock with cutting edge technology and handmade expertise from their team of artisan cheesemakers.
OLD CHATHAM CREAMERY NANCY’S CAMEMBERT
3 5 WKS.
Pasteurization: Yes Cheese Style: Soft-Ripened Rennet Type: Microbial
An award-winning Camembert-style cheese crafted with a blend of cow and sheep milk. Added cream provides a mellow and buttery flavor profile reminiscent of a triple cream cheese. #172050 2 lb avg
40 41 ROGUE CREAMERY CENTRAL POINT, OR
42 43 ROGUE CREAMERY CENTRAL POINT, OREGON
Inspired by a sense of place for 80 years, Rogue Creamery draws from the beauty and flavors of Southern Oregon’s Rogue River Valley to create handcrafted blue cheese, cheddar cheese, and TouVelle. Over the last half century, Rogue Creamery blue cheeses have received international acclaim. The certified organic whole milk Rogue Creamery uses to make these original blues comes from their dairy along the banks of the rugged and scenic Rogue River.
ROGUE CREAMERY ROGUE CREAMERY ROGUE RIVER BLUE SMOKEY BLUE
180+ 90+ DAYS DAYS
Pasteurization: Yes Pasteurization: Yes Cheese Style: Blues Cheese Style: Blues Rennet Type: Microbial Rennet Type: Microbial
Chosen as the “Best Cheese In The World” at the 2019 A long, gentle cold-smoking over shells from Oregon hazelnuts World Cheese Awards. Rogue River Blue is an organic cheese infuses Rogue Creamery’s Smokey Blue cheese with an added made annually with the best cow’s milk available, sourced from layer of rich flavor and terroir. Sweet cream flavors and caramel Rogue Creamery’s organic dairy in Southern Oregon’s notes balance earthy flavors of smoke and hints of roasted nuts. Rogue Valley. Each wheel has been cave-aged for 9 to 11 Smokey Blue has won countless awards, including four ACS months and hand-wrapped in organic Syrah grape leaves that Awards and “Best American Cheese” at the World Cheese have soaked in pear liqueur. Rogue River Blue has taken the top Awards in 2004. prize at the 2019 World Cheese Awards, marking the first time #105470 5 lb avg a US cheese has ever been named World Champion Cheese. #183070 5 lb avg
SEASONAL AVAILABILITY
44 45 SWEET GRASS DAIRY THOMASVILLE, GEORGIA
After dairying conventionally for 15 years, Al and Desiree Wehner switched their farming method to an intensive grazing management farming style in 1993. In less than a year, they knew they had found a better way to farm. In this method “cows could be cows” and do what nature intended—eat grass! The cows are moved to a fresh pasture every twelve hours and kept cool under a large pivot system. This farming style combined with the natural resources and mild winters in South Georgia keeps the cows living longer healthier lives on fresh green grass 365 days per year.
Al & Desiree began cheese production in 2000. In 2005, their daughter Jessica purchased the farm with her husband. Under Jessica’s leadership, Sweet Grass Dairy has gone on to win over 30 domestic and international awards.
SWEET GRASS DAIRY THOMASVILLE TOMME
60+ DAYS
Pasteurization: No Cheese Style: Alpine Rennet Type: Animal
A raw cow’s milk cheese made in the style of a French farmhouse table cheese. This natural rinded semi-soft cheese is aged at least 60 days for a subtle yet complex earthy flavor and creamy texture. #333130 5.5 lb (PRE-ORDER)
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SWEET GRASS DAIRY PIMENTO CHEESE
60+ DAYS
Pasteurization: No Cheese Style: Miscellaneous Rennet Type: Animal
This cheese is made from shredded Thomasville Tomme, Duke’s Mayonnaise, Spanish piquillo peppers, and other spices. The Pimento cheese has been recognized by the American Cheese Society with a 1st Place Award and received a 99 out of 100 in the flavored cheese category. Highly addictive! #336000 8/6 oz (PRE-ORDER)
SWEET GRASS DAIRY ASHER BLUE
60+ DAYS
Pasteurization: No Cheese Style: Blues Rennet Type: Animal SWEET GRASS DAIRY GREEN HILL Sweet Grass Dairy’s raw cow’s milk Asher Blue cheese has been recognized domestically and internationally with multiple awards. Like all blue cheeses, it is 2 inoculated with the mold and then pierced fifty times WKS. on each side in order to get oxygen inside the cheese to let the mold grow during the aging process. Pasteurization: Yes Asher Blue has a mushroomy, earthly, and slightly Cheese Style: Soft-Ripened pungent flavor with an unexpectedly mild, salty finish, Rennet Type: Animal with a creamy-crumbly texture and a natural rind. #333120 6 lb avg (PRE-ORDER)
Green Hill is made from pasteurized cow’s milk and soft-ripened. Its buttery flavor, silky texture, and thin bloomy rind highlight the quality of the milk. Each wheel is individually handcrafted and ripened for two weeks before hand-wrapped for shipping. Green Hill is an eight-time winner at the American Cheese Society Annual Conference. #333140 8 oz (PRE-ORDER)
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50 51 UPLAND’S CHEESE DODGEVILLE, WISCONSIN
Upland’s dairy farm sits on Pleasant Ridge, in the Driftless Region of Southwest Wisconsin. The Driftless Region was given its name because it is the one corner of the state that wasn’t scraped flat 10,000 years ago by receding glaciers, and thus doesn’t have any glacial deposits or drift.
Upland’s countryside is full of rolling hills and valleys that have been formed over tens of thousands of years by rivers and streams. The farm sits near what was the northernmost stretch of the original midwestern prairie. Its soils are ideally suited for supporting grazing animals with a diversity of grasses, legumes, and wildflowers.
Following the traditions of Alpine cheesemaking, Upland’s produces two cheeses seasonally. Grass-fed spring and summer milk is made into Pleasant Ridge Reserve, and fall milk is used to produce a decadent Vacherin Mont D’or style cheese named Rush Creek Reserve.
UPLAND’S CHEESES PLEASANT RIDGE RESERVE
6 12 MOS.
Pasteurization: No Cheese Style: Alpine Rennet Type: Animal
Pleasant Ridge is a farmstead Alpine-style cheese made with summer grass-fed milk and aged on Upland’s family farm for up to two years. Produced in the style of Gruyere and Beaufort, Pleasant Ridge Reserve is the most awarded American cheese in history. It is the only cheese to win “Best of Show” three times at The American Cheese Society Awards, while also winning “Best of Show” at the U.S. Cheese Championship. #335030 8 lb avg (PRE-ORDER)
52 53 VELLA CHEESE CO. SONOMA, CALIFORNIA
Founded in 1931 by Tom Vella, the creamery is a fourth generation family owned operation.
The success of Vella Cheese lies in the personal attention each day’s production is given. Quality starts in the pasture. Every cow is not the same. Every day is not sunny. Every blade of grass is not green and lush. But, if you insist on the finest breeding of herds, the finest feeds, the greatest care in milking and transporting top grade milk, so that you have the best possible natural raw material, you have set the stage for super cheese.
Only natural ingredients go into Vella’s cheese. All the milk in their cheese comes from Mertens Dairy: a local sustainably farmed Sonoma family dairy with happy free range California cows.
VELLA CHEESE CO. DRY JACK
7+ MOS.
Pasteurization: Yes Cheese Style: Hard Rennet Type: Microbial
Commonly known as the “Godfather” of the American cheese industry, Tom Vella developed Dry Jack to satisfy the need for a cheese firm enough to hold up outside of a household icebox. Dry Jack is a true masterpiece of American cheesemaking, made like fresh Monterey Jack and further aged for another seven to ten months, presenting as firm and pale yellow in color, with a sweet nutty flavor. Dry Jack has been the recipient of numerous awards including a 2014 Silver Medal at the California State Fair, a 2004 and 2011 Gold Medal at the Los Angeles County Fair, and a recipient of a 1988 International Gold Medal. #95150 8 lb avg (PRE-ORDER)
54 55 VERMONT CREAMERY WEBSTERVILLE, VERMONT
Vermont Creamery is located in Websterville, Vermont. This Vermont dairy was founded by Allison Hooper and Bob Reese, who make consciously-crafted delicious dairy that reflects who they are and what they care about. Allison and Bob have taken the time to perfect every detail of what Vermont Creamery makes. Their cheeses and butter have won hundreds of national and international awards and always put taste above all. You’ll never eat anything Allison and Bob don’t believe in.
VERMONT CREAMERY CREMONT
3 5 WKS.
Pasteurization: Yes Cheese Style: Soft-Ripened Rennet Type: Microbial
Named for the “Cream of Vermont,” Cremont is a double-cream aged cow and goat’s milk cheese with a unique cream color rind and luxurious smooth interior covered in a Geotrichum rind. Cremont is an American take on the style of French goat cheese produced in the Loire Valley. #203120 6/5 oz (PRE-ORDER)
56 57 58 SID WAINER & SON® SID WAINER & SON® 59
VERMONT CREAMERY MASCARPONE
N/A
Pasteurization: Yes Cheese Style: Fresh Rennet Type: Microbial
Ridiculously rich and velvety Italian-style cream cheese. #158840 6/16 oz
VERMONT CREAMERY BIJOU VERMONT CREAMERY FROMAGE BLANC 2 3 WKS.
N/A Pasteurization: Yes Cheese Style: Soft-Ripened Pasteurization: Yes Rennet Type: Microbial Cheese Style: Fresh Rennet Type: Microbial The French word for jewel, Bijou are hand-shaped buttons of cheese with a dense center and wrinkled Geotrichum rind. Bijou evolves with time, gaining The French cousin of Greek yogurt, Fromage Blanc is smooth, a sharpness and complexity after 30 days. spoonable, and fat-free. #271150 6/2x2 oz (PRE-ORDER) #172660 6/8 oz (PRE-ORDER)
VERMONT CREAMERY BONNE BOUCHE
1 2 MOS.
Pasteurization: Yes Cheese Style: Soft-Ripened Rennet Type: Microbial
Bonne Bouche is French for “Good Mouthful.” As it ages, Bonne Bouche becomes creamy and more robust in flavor. #170650 6/4 oz (PRE-ORDER)
WWW.SIDWAINER.COM | 800-423-8333 | 2301 PURCHASE STREET | NEW BEDFORD, MA 02746 USA A HACCP CERTIFIED COMPANY | SQF SAFE QUALITY FOODS CERTIFICATION 60 SID WAINER & SON® 61
VERMONT FARMSTEAD CHEESE CO. WINDSOR, VERMONT SOUTH WOODSTOCK, VERMONT
Vermont Farmstead Cheese Company gently cares for the land and the lives of their animals to make fresh quality artisan cheese available to all. Through a marriage of authentic cheesemaking practices and innovative and playful partnerships within their community, Vermont Farmstead is creating a new generation of award-winning artisanal cheeses.
VERMONT FARMSTEAD CHEESE CO. VERMONT FARMSTEAD CHEESE CO. VERMONT FARMSTEAD CHEESE CO. ALEHOUSE CHEDDAR BLUEBERRY WINDSORDALE TILSIT
6+ 6+ 6+ MOS. MOS. MOS.
Pasteurization: Yes Pasteurization: Yes Pasteurization: Yes Cheese Style: Cheddars Cheese Style: Cheddars Cheese Style: Miscellaneous Rennet Type: Microbial Rennet Type: Microbial Rennet Type: Microbial
It’s the hint of tart apple, the honeyed aftertaste, and the firm Starting with Vermont Farmstead’s Vermont artisan cheddar, A distant cousin of the Havarti family, Tilsit is a medium firm flaky texture that make WindsorDale the perfect cheese to this Vermont staple gets a little tipsy by adding two kinds of cheese with a smooth texture and rich and buttery fruit notes. add sweet bursts of luscious fruit. Whole wild blueberries are brew from local Vermont brewer Harpoon®. Using Harpoon® It is also a terrific melter. Think grilled cheese sandwiches, pastas, used so their mellow sweetness suprises again and again. Munich Dark and Harpoon® IPA. Curds are soaked in these and melted atop of soups. #326810 12/7 oz (PRE-ORDER) brews during the cheesemaking process for full ale flavor. #326820 12/7 oz (PRE-ORDER) #326800 12/7 oz (PRE-ORDER)
61
WWW.SIDWAINER.COM | 800-423-8333 | 2301 PURCHASE STREET | NEW BEDFORD, MA 02746 USA A HACCP CERTIFIED COMPANY | SQF SAFE QUALITY FOODS CERTIFICATION VERMONT SHEPHERD PUTNEY, VERMONT
Vermont Shepherd cheeses are the oldest and most well known of the country’s sheep and mixed milk cheeses. David and Yesenia, along with their family, pasture and milk the sheep, and make and age the cheese on their 250 acre farm in Putney, Vermont. The cheese from Vermont Shepherd has won awards for Best Farmhouse Cheese in the country and Best of Show in the American Cheese Society’s annual competition since 1993. Today David’s and Yesenia’s family makes cheese in small 10 to 30 wheel batches. Vermont Shepherd has been featured in The New York Times, Gourmet, Food and Wine, Esquire, and more.
VERMONT SHEPHERD INVIERNO
5 9 MOS.
Pasteurization: No Cheese Style: Alpine Rennet Type: Microbial
Invierno (or “winter” in Spanish) is a firm to semi-hard natural rind cheese, aged 5-6 months. Invierno is a versatile cheese with a rich butter and mushroom flavor. Each wheel is hand-turned and brushed throughout the aging process to develop a rustic rind. #328280 6 lb avg
62 63 VERMONT SHEPHERD VERANO
3 5 MOS.
Pasteurization: No Cheese Style: Alpine Rennet Type: Microbial
Verano is made from pure sheep’s milk when pastures are abundant with wild herbs and grasses. Verano is aged 3-5 months and ripens by August. The flavor of the summer cheese is sweet, rich, and earthy with hints of clover, mint, and thyme. Each wheel is stamped with an image of a sheep and the batch number. #328290 6 lb avg
UNAVAILABLE MID-JULY — MID-AUGUST
64 65 INDEX
AGE CHEESE STYLE GLUTEN FREE
1-2 MONTHS 10, 59 ALPINE 9, 47, 53, 63, 63 7, 8, 9, 10, 11, 13, 18, 19, 20, 23, 27, 32, 34, 35, 2-3 MONTHS 13 BLUES 13, 18, 23, 27, 44, 45, 49 36, 39, 44, 45, 47, 48, 49, 53, 54, 57, 58, 59, 2-3 WEEKS 8, 37, 58 CHEDDARS 20, 24, 60, 61 61, 63, 64 2-4 MONTHS 7 FRESH 8, 28, 30, 31, 32, 34, 35, 59 2 WEEKS 48 HARD 24, 54 3+ MONTHS 18 MISCELLANEOUS 48, 61 3-4 MONTHS 23 SOFT-RIPENED 7, 8, 10, 11, 16, 19, 36, 39, 3-5 MONTHS 64 40, 48, 57, 59 3-5 WEEKS 36, 40, 57, 64 4-6 MONTHS 24 KOSHER 4-6 WEEKS 11 4 MONTHS 9 MILK TYPE 32, 34, 35, 44, 45, 57, 58, 59 4 WEEKS 19 5+ WEEKS 39 COW 7, 8, 9, 11, 13, 16, 18, 19, 20, 5-9 MONTHS 63 23, 24, 27, 28, 30, 31, 32, 6+ MONTHS 60, 61 34, 35, 36, 39, 40, 44, 45, 6-12 MONTHS 53 47, 48, 49, 53, 54, 57, 59, 6 MONTHS 27 60, 61, 63 6 WEEKS 16 GOAT 10, 11, 20, 36, 57, 58, 59 7+ MONTHS 54 SHEEP 20, 37, 40, 63, 64 ORGANIC 9-14 MONTHS 24 12 MONTHS 20 60+ DAYS 47, 48, 49 CALIFORNIA CERTIFIED ORGANIC FARMERS 39 90+ DAYS 45 USDA ORGANIC 18, 19 180+ DAYS 44 USDA ORGANIC CERTIFIED (OREGON TILTH) 44, 45 N/A 8, 28, 30, 31 , 32, 34, PROJECT NON-GMO 23 35, 59
66 67 2301 PURCHASE STREET NEW BEDFORD, MA 02746 USA
A HACCP CERTIFIED COMPANY SQF SAFE QUALITY FOODS CERTIFICATION