Cheese

by Liza Schoenfein At once sensuous and solid, whimsical and practical, rough-hewn and precise, these beautiful knives and graters are the work of Chelsea Grace Miller, the daughter of a Vermont carpenter and blacksmith who grew up in her father's shop. Miller makes her blades out of repurposed, durable high-carbon steel horse files; her gorgeous handles are fashioned from maple and applewood found on the family's Northeast Kingdom property. The finished tools are just right for slicing and grating ripe Vermont cheddars-or, for that matter, anything else on the cheese board.Custom, one-of-a-kind knives, contact Chelsea Miller Knives to....read more

St. Andre: St. Andre, France                       $6 A soft-ripened triple-crème made from pasteurized cow’s milk. The buttery and silky cheese caresses your palate with a velvet touch.  It makes for an excellent companion after dinner with a glass of Veuve Cliquot. ....read more

Pierre Robert: France                                   $8  A decadent triple-crème-style cheese from Seine-et-Marne.  Buttery, smooth, and mild, spread it on bread or crackers. Pair this cheese with Champagne, Muscat, or hearty Stout. ....read more

Cambozola: Germany                                  $8 This soft-ripened cheese is made from pasteurized cow’s milk.  This triple cream bleu brie has a creamy interior streaked with blue veins. Try this one with anything from Beaujolais to port. ....read more

Bucheron:  Montrachet, France                  $8 A goatier tasting ripened chevre noir, made by Saviolin Poitou. Since this cheese comes form the Burgundian region of France it is best suited with red or white Burgundy wine. ....read more

“Sheeps Cloud”: Romagna, Italy                 $8 Semi soft pasteurized sheep’s milk aged for 30 days. Characterized by it’s square shape and bone white interior, it is mild and creamy, fills your mouth with a velvety sweetness and just a bit of the sheep tang. ....read more

Truffle Tremour: Arcada, California          $8 Made from aged goat’s milk cheese, the texture is soft and creamy, just about “runny” at room temperature.  The notes of truffle are up front, but not overwhelming. Try this cheese with a Pinot Noir or Bordeaux.       ....read more

Chevre Noir: Quebec, Canada                               $9 Unpasteurized goat's milk cheddar from Quebec. Aged a minimum of 6 months this cheese is probably the best North American cheddar produced. Smooth with flinty and creamy flavors. Try this with a big, bold red wine. ....read more

Cabot Clothbound Cheddar: Vermont                       $8 An Old World style cheddar, made out of pasteurized cow’s milk cheese.  Hand turned and brushed weekly for 10-14 months, results in an array of stunning flavors like toasted nut, toffee and cooked fruit. ....read more