I recently enjoyed a taste of Clothbound Farmhouse Cheddar from Shelburne Farms in Shelburne, Vermont. This cheddar is made in the traditional method from raw milk of the purebred Brown Swiss cows raised on the Shelburne Farm (giving it “farmhouse” distinction). The Clothbound Farmhouse Cheddar has been hand-wrapped and aged for more than a year in cheesecloth. It has a sharp flavor and a lovely pale gold color. It sells for about $24 per pound. This cheese can be ordered directly from the Shelburne Farms General Store at shelburnefarms.org/ or from igourmet.com/.

Brinata is a pasteurized sheep’s milk cheese from the Tuscany region of Italy. It is moist, creamy and delicious. This cheese has a white mold rind and a soft, creamy texture. It is similar to a cow’s milk brie but with a tangy bite to it. This cheese has been aged for about 30 days.

Brinata sells for about $20 per pound. It can be found at igourmet.com. Look for it, too, at cheese stores near you.

Sumi is a goat’s milk cheese from Goat’s Leap Dairy in St. Helena.  It is shaped like a truncated pyramid and coated with ash.  Inside it is firm and tangy with a long rich finish.  It is aged for only two to six weeks.   It is named for one of the goat’s on the farm.  It sells for about $29 per pound. 

Valencay is a raw goat’s milk cheese from central France.  It is in the shape of a pyramid without its top.  (Legend has it that Napoleon took his sword and cut off the top because it reminded him of the pyramids in Egypt.) It is typically aged for at least 3-5 weeks but can be aged for longer.  It has an ash coating to facilitate the development of mold.  It has AOC certification. This cheese sells for about $27 per pound.

I recently discovered this luscious triple cream pasteurized cow’s milk cheese from the Ile-de France region.  It is a subtle cheese with a gentle mushroom flavor.  It pairs well with a sparkling wine.  It can be found at Oxbow Cheese Merchant and sells for about $22.50 per pound.

This is a fantastic soft-ripened cow’s milk cheese from Mt. Townsend Creamery in Port Townsend, Washington.  The milk is from a single herd of crossbred Holsteins.  It has been aged for 28 days.  The rind has been ashed.  It was one of our favorites from our recent cheese club shipment from Raymond & Company.

This is a very flavorful cheese made from raw cow’s milk by Estrella Family Farm in Montesano, Washington.  The rind has been washed in apple brandy, and the cheese has been aged for 90 days.  It has a full, rich taste.  I found this cheese at Raymond & Company in Glen Ellen, California.

This is a naturally rinded blue cheese made from whole raw milk, primarily morning milk which is lower in fat.  It is produced in Vermond by Jasper Hill Farm.  It is aged for 4-6 months.  It has a crumbly texture and rich flavor.  It sells for $24.50 per pound.  It pairs well with a Late Harvest Semillon, a Muscat or a Sauterne.

This is a pasteurized goat’s milk cheese from Tumalo Farms in Oregon.  The farm is in the Cascades near Bend.  It is a semi-firm cheese that is aged for 2-12 weeks.  It is mild in flavor and pairs well with a Pinot Grigio or Sauvignon Blanc.  It sells for $28 per pound.

This is a cow’s milk cheese that comes from the Dauphine area of France, just north of Provence.  It is very creamy, mild, acidic and salty.  It is best when aged about six weeks.  It pairs well with a nice Gigondas wine.