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The Northeast Collection

The Northeast Collection
$160.00
IN STOCK
Taxes included.

The Northeast has become one of the most exciting cheesemaking regions in the world, with small farms from the Hudson Valley to Vermont producing cheeses that hold their own against anything in Europe. This box is built around four of our favorites, most of them neighbors.

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Inside the Box

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Jake's Gouda, Deansboro, NY — Jake Stoltzfus grew up farming in Pennsylvania, moved his family to a 200-acre farm in Central New York, and eventually made a trip to the Netherlands to learn to make gouda the right way. Back in Deansboro, he started making it by hand in 2011: raw cow's milk from his own herd, Dutch cultures, a breathable cream coating instead of wax, and wheels turned daily on pine planks. In his first year, he placed fourth in the US Cheese Championships. He still makes every batch himself.


Pawlet, Woodlawn Creamery, Pawlet, VT — The Leach family has been farming in the Mettawee Valley since 1831, seven generations on the same land. Seth and Kate Leach now make Pawlet using milk from their own herd, a raw milk toma with a washed rind, mild and buttery with a grassy depth.


Invierno, Vermont Shepherd, Putney, VT — David Major's family has farmed in southern Vermont since the 1960s. He began milking sheep in the late 1980s, among the first to do so in the US, and built a stone cave into the hillside to age the wheels. Invierno is a winter cheese, made from a blend of sheep and cow's milk and aged five to seven months. Fuller and more complex than the summer Verano, with a spice to it that deepens as it ages.


Roberts, Ardith Mae, Stuyvesant, NY — Shereen Alinaghian moved from Brooklyn to Columbia County to raise a herd of Saanen and LaMancha goats on 80 acres of grasses, raspberry cane and woodland browse. Roberts is a semi-aged goat cheese rolled in the flower petals her goats graze on, a cheese that could only come from this particular piece of land.


Talbott & Arding Seeded Honey — Hudson Valley wildflower honey stirred with the seeds from our crackers. The seeds bring a savory, slightly salty depth to the honey that makes it go particularly well with cheese, cutting through the richness and matching the earthiness of the milk.


Talbott & Arding Organic Dry Roasted Almonds — Organic almonds from Baugher Ranch in California, brined and dry roasted in our kitchen until salty and deeply crunchy.
The Northeast Collection
The Northeast Collection

Why You'll Love It

"The Northeast has become one of the most exciting cheesemaking regions in the world and this box is the proof."

FAQ

Questions?

We’ve answered a few frequently asked questions here.

VISIT FAQ
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We accept returns within 30 days of purchase.

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