Gourd-shaped, whole milk Caciocavallo-style cheese is a classic pasta filata. Hand stretched to form the traditional shape - cheese on horseback, refers to the way two cheeses are tied at the ends of a long rope and then hung over a rod to age, like saddlebags thrown over the back of a horse.
The interior is firm and smooth when young and becomes flaky and drier with age. The flavor is buttery, tangy, and even peppery, particularly when aged over 6 months.
Suffolk Punch ages for at least 3 months, weighs 1 1/2 - 2 1/2 pounds, and is available in wedges or as a whole gourd.
west west blue
Traditional, two-curd Gorgonzola. West West Blue is made with whole, raw milk from Elm Lea Farm. The edible rind surrounds a dense paste with streaks of blue mold, a creamy texture and a spicy, earthy flavor.
15 to 18 pound wheels are 12 inches in diameter.
Whole milk, long-aged, Asiago-style Herdsman is made when the cows are grazing on hillside pastures and aged at least 10 months to develop a full, slightly sharp flavor with hints of pineapple and hazelnuts. The supple interior becomes granular as the cheese ages beyond a year. The straw-colored edible rind is scrubbed weekly when young.
28 pound wheels are 14 inches in diameter and aged at least one year.
Whole milk Tomme, aged at least 3 months. When young, Humble has a mild, nutty flavor and a golden-hued, edible rind formed by washing with hard cider. Humble gains earthy, vegetal notes as it ripens.
Wheels are 8 inches in diameter and weigh approximately 4 pounds.
A traditional, semi-hard Tomma, Reverie has a bright milky flavor and slight tang when young, becoming sharper and more robust with allium notes. Wild molds are encouraged and the rind resembles gray stone.
14 pound wheels are aged at least 5 months.
Balkan-style style pasta filata cheese is made from the same curd as the Suffolk Punch, but turned out in basket molds to form drums. Kashar is also aged for at least 2 months, then rubbed with olive oil. Like the Suffolk, the flavor is buttery, tangy, and somewhat peppery, particularly when aged over 6 months.
Kashar ages for at least 3 months, weighs 4 - 8 pounds, and is available in wedges or as a whole wheel. A limited number of larger kashar - 10+ pounds - are available each year.
Part-skim, long aged Gruyere-style cheese with a scattering of small eyes throughout the solid, toothsome paste. Tropical and piquant notes mingle in this sharp yet sweet cheese. Idyll slices nicely and melts beautifully.
40 pound wheels are 14 inches in diameter and aged at least one year.