Healthy Living boasts one of the most comprehensive cheese departments in Vermont. We’re proud to cut cheeses from all over the world…with an emphasis on something we can all be proud of: cheeses lovingly crafted right here in Vermont. Our Vermont cheesemakers are becoming famous, and we love working with them. Our Cheese Department also boasts another thing we’re proud of; a knowledgeable and great team who can tell you the story of every cheese, pair it with food, put together a fabulous cheese platter for you, special order, and more.

What's New

Cheese of the week: St. Agur

1/30/2012

Last week, we highlighted a Spanish cheese which has been part of the country’s traditions for centuries; this week, we turn to a French cheese which will be celebrating a mere twenty-three years of existence this year.  St. Agur, a pasteurized semi-soft cow’s milk blue cheese from the Mont de Valey region of France, was developed by the Beauzac cheese dairy in 1988 in an area of France known for its blue cheeses.  What sets this masterpiece apart from the others is the perfect combination of the distinctively sharp (but not too sharp) blue flavor of the mold with the almost-sinful creaminess of the double cream (it is, in fact, 60% butter cream) cheese.  It is also considerably less salty than most blue cheeses.  The strong and fruity flavor and melt-in-your-mouth richness never overpower each other and instead complement each other flawlessly.  St. Agur is ideal for spreading on a crusty bread, melting on a sandwich, adding to a vegetable dip or sauce, dolloping on a cup of soup, sprinkling on a salad, or pairing with fruits such as dates, figs, and pears.  It also pairs well with both white and red wines, especially chardonnays, syrahs, or ports.

Cheese of the week: Manchego

01/23/2012

If you haven’t yet made friends with Spain’s most popular sheep’s milk cheese, we think it’s time you did.  Thus, we’d like to introduce you to Manchego.  Made specifically in the La Mancha region of Spain from Manchega sheep’s milk, it is valued for its slightly piquant, nutty, buttery, and distinctly sheep-y flavor and is easily identified by the characteristic zigzag pattern on its exterior (nowadays accomplished using plastic molds which mimic the traditional esparto grass molds used centuries ago.)  This week, we’re highlighting the pasteurized version which has been aged six months (making this a semi-cured, or “curado”, style) because we think it’s a great option for those who are looking to get into the sheep milk cheese world.  It is a firm cheese which slices up nicely and makes for a great meal with some rustic bread, fruit, and a glass of red wine with enough body to match the full flavor of the cheese.

Cheese of the week; Cotswold

1/16/2012

We hop across the pond this week to feature a cheese known by many names and known for its distinctly delicious flavor.  You can call it “Cotswold”, “Double Gloucester with chives”, or simply “Pub Cheese”: all of these refer to a mellow and crumbly-yet-smooth double Gloucester to which has been added plenty of chives and spring onions.  Made in England(Cotswold is a region of southwestern England) from pasteurized cows’ milk, it is extremely popular in pubs throughout the country.  It’s a tremendously visually-appealing cheese, being a soft orange color with flecks of green interspersed throughout, and it has a taste to match: the sweetness of the cheese itself is balanced nicely by the savory onion and chive flavors.  Traditionally, it is served with rustic bread and dark ales but it also goes well with fresh vegetable salads and melts rather nicely!  Brilliant!

Cheese of the week: Invierno from Vermont Shepherd

1/09/2012

Finally: Winter seems to have arrived!  What better time to feature a cheese named for the season?  Invierno (“winter” in Spanish) is a locally-made raw sheep’s and cow’s milk cheese crafted by Vermont Shepherd, also known as Major Farm, in Putney,Vermont.  To make this seasonal cheese, owners and cheesemakers David and Yesenia Ielpi Major blend milk from their own herd of ewes with Jersey cow milk sourced from only a mile down the road.  Both milks are rich in protein and good fats but they each lend unique flavors to the cheese; the sheep’s milk tending to be nuttier and earthier and the cow’s milk, sweeter.  The wheels are cave-aged for 4-5 months before being sent out, allowing the natural rind to form, which brings an additional layer of flavor.  In the end, it’s a semi-firm cheese which tastes nutty, mushroom-y, and sweet, making it a versatile option for pairing (although it pairs particularly well with deep red wines and brown ales) and its texture lends itself both to simple cutting but also to melting.  We think you’ll love enjoying this winter cheese while you’re welcoming Winter itself!

Cheese of the week: Parmigiano-Reggiano

1/2/2012

We’re bringing in the New Year this week by introducing you to a cheese you probably already know; in fact, you’ve probably enjoyed it several times a year for many years.  But chances are you don’t really know this cheese, and that’s where we come in.  We’re talking about Parmigiano-Reggiano.  Usually referred to as “parmesan” in this country, real Parmigiano-Reggiano is a DOP raw cow’s milk granular cheese produced solely in five counties of northern Italy and has been done so for at least nine centuries.  The characteristic fruity (especially pineapple-y), sweet, and sharp flavors and that extraordinary aroma which we experience today are essentially identical to the flavors and aroma this cheese has owned for hundreds of years because the making and maturation processes are strictly regulated to remain true to this cheese’s long and illustrious history.  We sell a two-year aged  Parmigiano-Reggiano since its full flavor and aroma are only reached after eighteen months of aging.  Made using skimmed milk from the previous night’s milking, the curds are formed using rennet and fermented whey, cut into tiny pieces, and then cooked at a temperature around 130ºF.  After resting and being placed in their molds, they are marked with the date, dairy, and dotted inscriptions- all visual markers cheese buyers look for when purchasing real Parmigiano-Reggiano.  Being a very hard cheese, it is typically grated or shredded into pastas, soups, onto breads, etc. but we recommend you try a sliver of it on its own and really get to know this cheese you’ve enjoyed for years.

Cheese of the week: Valdeon

12/26/2011

Our cheese of the week is Valdeon.    This is a Spanish blue produced in the North West area of the Castilla-Leon region in the Valdeon Valley.  Valdeon is an intense blue that is made with a mix of cow and goat’s milk.  It is wrapped in leaves from the Sycamore tree.  The combination of the two types of milks gives it a sweet rich flavor from the cow’s milk and a little tang from the goat’s milk.  It is a delicate, yet strong flavored cheese with hints of dark berries and red wine.  Valdeon is slightly salty and has wonderful pepper notes that gives it a little spice.  The Sycamore leaves also gives Valdeon an added sweetness to the cheeses finish.  It is a great cheese to use in any sauce recipe that asks for a blue.  We recommend accompanying this cheese with a dry white or red wine.

Cheese of the week: Roger’s Robusto

12/19/2011

If you’re looking for a delicious, local, not-your-run-of-the-mill cheese to serve at a holiday party, we have just the one for you: Roger’s Robusto made by Scholten Family Farm in Weybridge,Vermont.  Produced from certified organic pasteurized cow’s milk cheese and crafted by co-owner and cheesemaker, Patty Scholten, this soft cheese is simply perfect spread on locally-made breads or crackers.  Akin to chèvre, Roger’s Robusto is a fresh cheese made from the milk of the Scholtens’ Dutch Belt and Holstein cows and is rolled in mixed herbs with just a touch of hot pepper, making for a creamy and flavorful treat.  It’s so good, we bet you’ll come back for more after the holidays!