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Love of Cheese

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Love of Cheese 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 24 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 6 7 8 SID WAINER & SON® SID WAINER & SON® 9 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 23 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 WWW.SIDWAINER.COM | 800-423-8333 | 2301 PURCHASE STREET | NEW BEDFORD, MA 02746 USA A HACCP CERTIFIED COMPANY | SQF SAFE QUALITY FOODS CERTIFICATION 10 SID WAINER & SON® SID WAINER & SON® 11 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 46 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 12 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 WWW.SIDWAINER.COM | 800-423-8333 | 2301 PURCHASE STREET | NEW BEDFORD, MA 02746 USA A HACCP CERTIFIED COMPANY | SQF SAFE QUALITY FOODS CERTIFICATION 12 SID WAINER & SON® SID WAINER & SON® 13 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 23 MOS. 23 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
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