This October, in honor of American Cheese Month, we'll be posting profiles of 31 amazing artisan producers that all reside stateside. Check in every day for a unique story behind some of Pastoral's favorite cheeses!
Cobb Hill Creamery
Cheeses: Ascutney Mountain, Four Corners
The Cobb Hill Creamery began making cheese in 2000, but only took it to the next level after Sophie and Matt Starr joined the “intentional community” there. About 23 families work and live on 270 acres there, each with their own sustainable enterprise. Sophie joined what was already a small cheese making operation and is responsible for the development of the Ascutney Mountain recipe. The results of her hard work are a semi firm, rich, complex cheese. The cheese is a bit nutty and fruity with some notes of eggs and custard. The palate give you similar notes but ends with a nice earthiness on the rind with hints of brown sugar. The cheese has minor crystallization, and its rich yellow paste tells you those Jersey Cows really dig that fine Vermont pasture.
Ascutney Mountain is at its best when paired with a dark fruit jam, a Belgium Lambic, or a demi-sec Reisling. Try it with the Liefman! Also, as a sidenote, it also makes the absolute world’s best grilled cheese when mixed with a big, bold American-style aged Cheddar. I promise.