Top 10 Vermonter Bloomy Rind Cheeses

Harbison is an American cheese that's produced in Vermont, at Jasper Hill Farm. It is made from cow's milk and has a bloomy rind. The cheese is traditionally wrapped in strips of spruce. It has a creamy and soft texture, the aromas are fruity, rich, floral, and mushroomy, while the flavors are best described as sweet, woody, and lemony. The cheese is named after Anne Harbison, who originally contributed to its production. It is recommended to serve Harbison with baguettes, mostarda, and barrel-aged sour beer.Expand

Moses Sleeper is an American cheese produced in Vermont by Jasper Hill Creamery. Made from pasteurized cow's milk, it was inspired by the classic French Brie. Underneath its thin bloomy rind, there is a gooey texture with a milky aroma. After 6 to 12 weeks of aging, the flavors become rich and nutty, with hints of cauliflower and fresh cream. There's a bright and clean finish with hints of white mushroom aroma. It's recommended to serve Moses Sleeper on a cheeseboard with baguettes, pickled carrots, or country-style meat spreads.Expand

Bijou is an American cheese hailing from Vermont. The cheese is made from pasteurized goat's milk and it's left to age for 30 days. During the maturation period, Bijou (jewel in French) forms a wrinkly mold-ripened rind with a sweet and yeasty aroma. Underneath it, the texture is smooth and creamy. The flavors are tangy, sharp, yeasty, clean, milky, and sweet, with hints of hazelnuts and flowers. It's recommended to serve this small hand-shaped button of cheese with pickled cherries, pancetta, fig jam, and roasted hazelnuts. Pair it with amber cider or a glass of rosé. The cheese can also be served on a cheeseboard, used in salads, or wrapped in bacon, then baked in the oven.Expand

Weybridge is an American cheese hailing from Vermont. The cheese is made from pasteurized cow's milk. Underneath its delicate bloomy rind, the texture is dense, creamy, soft, and chalky. With age, it becomes runny with rich and more complex flavors. The aromas are earthy, while the flavors are citrusy, acidic, creamy, mushroomy, and savory. It's recommended to pair Weybridge with sparkling wines, apple cider, or a glass of pilsner. Serve it with berry preserved and fresh homemade bread.Expand

Coupole is an American cheese produced in Vermont by Vermont Creamery in Websterville. The cheese is made from goat's milk and it's shaped into a dome. The texture is creamy and dense, while the aromas and flavors are fresh, mild, and milky. The wrinkled rind has a strong and intense aroma that makes the cheese stand out on a cheeseboard. Coupole is an award-winning cheese, including a silver medal at the 2011 World Cheese Awards. This unique cheese is named after its likeness to a snow-covered dome. It's recommended to pair it with chili peppers (savory), blueberry honey (sweet), warm pistachios (crunchy), and a glass of Riesling.Expand

Cremont is an American cheese hailing from Vermont, its name meaning cream of Vermont. The cheese is made from pasteurized goat's milk, Jersey cow's milk, and cream. It's aged for 2 weeks, during which a combination of mold and yeast is added to the cheese in order to impart a unique flavor. Underneath its crinkly cream-colored rind, the texture is smooth and creamy. The aromas are yeasty and nutty, while the flavors are smooth, nutty, creamy, and yeasty. It's recommended to serve Cremont with fruit jams and crusty bread on the side. Pair it with a glass of Sauvignon Blanc.Expand

Bonne Bouche is an American soft cheese made in Vermont. The cheese is made from pasteurized goat's milk and microbial rennet. The rind is mold-ripened and sprinkled with tree ash, and it's then aged for 10 days until it develops a wrinkly rind. After that, it continues to age for up to 80 days. The rind has a yeasty aroma, while the texture is smooth and creamy. The flavors are grassy and citrusy, but they become more robust and piquant with further aging. The name of the cheese means good mouthful.Expand

Blythedale Camembert is an American cheese hailing from Vermont, where it's made by Blythedale Farm Cheeses. The cheese is made from pasteurized cow's milk. Underneath its natural bloomy rind, the texture is soft, dense, and creamy. The aroma is mild, while the flavors are mushroomy and earthy. It's recommended to serve Blythedale Camembert as a breakfast or dessert cheese accompanied by fresh crusty bread on the side.Expand

Fuzzy Wheel is an American cheese hailing from Vermont. The cheese is made from a combination of cow's and goat's milk. Underneath its bloomy, fluffy, moldy rind called poil du chat (cat's fur), the texture is supple and firm, with small eyes running throughout the paste. The aromas are earthy, while the flavors are creamy, milky, and buttery. It's recommended to pair this semi-soft cheese with fresh raspberries and a glass of Cabernet.Expand

Constant Bliss is an American cheese produced in Greensboro, Vermont. The cheese is made from raw Ayrshire cow's milk and it ages for a minimum of 60 days in cheese maturing caves. It's named after a historic local pioneer scout. This small, mold-ripened cheese has a thin dry rind with a stony aroma. The flavors are rich, full, balanced, salty, buttery, and reminiscent of popcorn and mushrooms. As it ages, Constant Bliss becomes rich and soft, although not quite runny. It's recommended to serve it with caviar and pair it with a glass of Champagne for the best experience.Expand