Jasper Hill’s Victory Cheese Box
ASLF Host Farm Jasper Hill recently launched their latest Victory Cheese Box in memory of Anne. Read their newsletter below:
Victory Cheese is a volunteer, grass-roots collective of cheese professionals including cheesemakers, mongers, chefs, and cheese guilds across the country, uniting to help our industry weather the challenges of the past two years.
The Victory Box is one way that Victory Cheese aims to increase visibility around the issues our industry is facing. Cheese shops across the country are participating in this movement, curating their own regional selections to highlight and support local farmers and cheesemakers.
We’re proud to have offered several of our own Victory Boxes during this time, and we’re back with a brand new selection featuring products from some of our favorite fellow Vermont farmers!
In honor of Anne Saxelby, our beloved friend and pioneer of the American Artisan Cheese Movement, we are including her celebrated book, ‘The New Rules of Cheese’ in this box.
Proceeds from this collection will be donated to the Anne Saxelby Legacy Fund.
The box includes four cheeses, butter, and Anne’s book.
Calderwood
Calderwood is a hay-ripened raw cow’s milk cheese that we co-created with Anne Saxelby.
The genesis for Calderwood came from a desire to explore how what the cows eat impacts the finished cheese - both in the superior milk quality that comes from grass fed cows, but also through affinage.
The wheels are washed with brine for six months before being coated in finely chopped fibers of house-dried hay and aged for an additional four to five months. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit.
This is a rare opportunity to try this extremely limited, typically exclusive cheese. Calderwood is a crown jewel among our collection, and we are excited to give you a chance to enjoy it.
Shelburne Farms Clothbound Cheddar
Another rare gem! Shelburne Farms is an educational non-profit focused on sustainable agriculture and land stewardship. They are well-known for their excellent raw milk cheddars, which range from 6 months to three years in age.
We work together to create their limited-release Clothbound Cheddar, ripening it in our underground Cellars to unlock layers of complex flavor that can only come from a natural-rind cheese. Only a handful of wheels are made each year, so this is your chance to get in on the magic!
Photo Credits: Shelburne Farms
Champlain Organic Triple Cream
Champlain Valley Creamery makes certified-organic cheeses with grass-fed milk from Brown Swiss cows, using a traditional approach to maximize flavor.
Produced from 100% grass-fed cultured whole milk and cream, Champlain Triple is hand ladled into traditional crottin molds and aged to buttery perfection. Beneath its mushroomy bloomy rind lies an unbelievably rich paste sure to please any cheese-lover.
Von Trapp Farmstead Savage
The Von Trapp family (yes, that Von Trapp family!) has been making cheese since 2009 to secure a sustainable future for their dairy farm. They have been farming this land using regenerative farming practices since it was purchased by Erika and Werner von Trapp in 1959.
Named for Samuel S. Savage, who settled the Von Trapp farm in the 1700's, Savage is a flavor-packed cave-aged Alpine-style cheese. This beautiful cheese is smooth, dense, and has warm and sweetly nutty undertones.
Ploughgate Farm Cultured Butter
Ploughgate Creamery pairs European tradition with fresh Vermont cream to make small-batch, artisanal, cultured butter. Owned and operated by butter maker and entrepreneur Marisa Mauro, Ploughgate Creamery has been crafting butter of the finest quality in Vermont’s Mad River Valley since 2014.
Made with cream sourced from a local 4th-generation farm & cultured for 48 hours, this sea-salted butter makes everything better. Spread generously on slabs of sourdough, soften & serve alongside fresh radishes for dipping, or take your baking game to the next level.
The New Rules of Cheese
Anne Saxelby's fun and quirky guide to the essential rules for enjoying cheese, including tips on selecting and tasting different varieties, serving and pairing cheeses, as well as a brief history on cheese and a rundown of how cheeses are made.
This richly illustrated book from Anne Saxelby herself is perfect for all cheese fans, from newcomers to experts. It will teach you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly.
Head to Jasper Hill’s website to learn more and shop the box.