Blue Ledge Farm's CheesesBlue Ledge Farm
Blue Ledge Farm Cheeses:
Subject to seasonal availability
Camembrie- 8 oz. wheel, Made with fresh pasteurized Ayrshire cow's milk, this is a smooth mold-ripened Camembert/Brie hybrid! A buttery slice of bovine heaven! Goes well with a light red or white wine. A great match for any type of cured meats as well!
Crottina- 5 oz. wheel, Aged for three weeks, the texture of this pasteurized cheese is velvety and smooth, with a white mold exterior. It goes well with a Pinot Grigio or Sauvignon Blanc wine. We love this cheese with a dollop of honey!
Fresh Chevres- 4 oz. wheel, With a creamy, fresh and pillowy texture, our pasteurized chevre has converted many-a-skeptic over to goat cheese! Our curds are all hand-ladeled which results in the light consistency of our fresh cheeses. It pairs well with a light white wine, or a lighter beer.
Maple Chevre- 6 oz. container, The best of Vermont, in one recyclable cup! Plain savory pasteurized goat cheese, mixed with sweet Vermont Maple Syrup and you have the perfect spread for crackers, toast, or the center of a fruit plate.
La Luna- 1 lb. wedge cut from a 9 lb. wheel, A favorite with kids and "foodies" alike, La Luna is a raw goat's milk original. Compared to a gouda or a havarti, this cheese is subtle yet presents a nice lingering tanginess. We grate this on our pizza! It pairs well with a medium brew beer.
Lake's Edge- 12 oz. half cut from a 24 oz. wheel, Perhaps our signature cheese, this dramatic ash-veined pasteurized goat cheese is aged for three weeks and is named after the stones found along our Lake Champlain. This cheese is complimented by a light red wine such as a Pinot Noir.
Middlebury Blue- 1 lb. wedge cut from a 6 lb. wheel, A raw cow’s milk blue, made with Ayrshire milk from the cows next door. Aged sixty days, it is both creamy and crumbly and dare we say “town meets gown”, that unique experience when good earthy Vermont grit meets smooth high brow academia with nothing short of poetic results. Winner of Yankee Magazine's "Editor's Choice Award" November 2013!