Top 55 New Englander Cheeses

Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington. The recipe for this cheese was developed by altering the aging process and the shape of a Devon Blue recipe. The texture of Bayley Hazen Blue is dense, firm, and slightly dry, yet creamy and fudge-like, with blue veins running throughout it. The aromas are strong, spicy, and grassy, while the flavors are buttery, nutty, and tangy, with hints of anise. It's recommended to serve the cheese with a chunk of dark chocolate and pair it with a glass of fruity red dessert wine. Bayley Hazen Blue can also be served with burgers, tart cherries, spinach salad, or walnuts. Interestingly, it has won numerous awards, including Super Gold at the 2014 World Cheese Awards.Expand

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

Cabot Clothbound is an American type of Cheddar cheese hailing from Vermont, where it's produced as a special batch of Cabot Creamery and Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it's aged for 10-15 months in cellar vaults. After it comes to the cellars, the cheese is coated in lard and wrapped in a cloth. Underneath its natural rind, the texture is flaky and crumbly. The aromas are nutty, while the flavors are savory, tangy, and caramel-like. It's recommended to serve Cabot Clothbound with chestnut honey, cold cuts, or apple jelly. Pair it with hoppy ales or sparkling apple cider. The cheese won many awards, including Best in Show from the American Cheese Society in 2006.Expand

Oma is an American cheese produced on Jasper Hill Farm in Vermont by the Von Trapp family (yes, the descendants of the family from The Sound of Music). The cheese has a washed rind and it's made with raw milk coming mostly from Jersey cows. The body is soft and supple, yet never runny. The aromas are nutty and earthy, while the flavors are rich, creamy, meaty, barnyardy, pungent, and slightly sweet, with notes of chocolate, butter, and cured meat. It is recommended to pair this cheese with Belgian ales, IPA beer, and fig jam. The name Oma is actually a German word (or a term of endearment) meaning grandmother.Expand

Hooligan is an American cheese produced in Connecticut by Cato Corner Farm. The cheese is made from raw milk of Brown Swiss and Jersey cows. Its rind is washed in brine, and underneath it, there is a chalky, soft, creamy, and slightly runny texture of the body. The aromas are pungent and stinky due to the washed orange rind which contains surface-ripening bacteria and yeasts. Hooligan is aged for 2 months, resulting in flavors that are grassy, vegetal, intense, mushroomy, and savory. The cheese melts very well, so it can be used in (fabulously stinky, in this case) grilled cheese sandwiches. It's recommended to serve Hooligan with hot pepper jelly, caramelized pecans, cranberry walnut bread, and honey. Pair it with sweet white wines and Belgian-style ales.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

Willoughby is an American semi-soft cheese produced in Vermont by Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it has a washed rind. Underneath it, the texture is open, creamy, gooey, and buttery. The aromas are milky and herbal with hints of onions and roasted beef, and the flavors are fruity, milky, herbaceous, pungent, and savory. It's recommended to use it in a tartiflette – broil the cheese over roasted potatoes, lardons, and leeks, then pair it with a glass of Mondeuse. Other pairings include potato chips, pickles, and walnut Dijon mustard.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

Jasper Hill Farm is a farmstead cheese producer based in Greensboro, founded in 2003 with a clear mission to strengthen the rural economy of Vermont’s Northeast Kingdom through high-quality cheesemaking. The operation is built around milk from its own farm, with a strong emphasis on consistency, milk quality and expressing a sense of place through different cheese styles. A central pillar of the business is The Cellars at Jasper Hill, a purpose-built underground aging facility designed to provide precise control over humidity, temperature and microbial development during affinage. These cellars are used not only for Jasper Hill’s own cheeses but also to support other small regional producers by offering professional aging, storage and distribution services. This collaborative model has positioned Jasper Hill as both a producer and an infrastructure backbone for the local artisan cheese community. Their portfolio spans multiple styles, from blue and soft-ripened cheeses to alpine-inspired varieties, many of which have received international recognition. Jasper Hill Farm is widely regarded as one of the most influential producers in American artisanal cheesemaking, known for combining technical rigor with a strong commitment to regional sustainability.Expand

Spring Brook Farm Cheese is located in Reading, Vermont, where they produce artisanal cheeses. The cheeses produced by Spring Brook Farm are made using traditional techniques and include varieties such as Tarentaise, an alpine-style cheese. The farm also operates as an educational facility, teaching students about sustainable agriculture through its partnership with the Farms for City Kids Foundation.Expand

Parish Hill Creamery is a seasonal cheese producer that focuses on traditional Italian methods and raw cow's milk. The creamery crafts its cheeses using microbial rennet and cultures developed from the local environment. Led by Peter Dixon, who is an experienced cheesemaker, Parish Hill Creamery emphasizes the importance of terroir and sustainable practices in cheese production.Expand

Mifroma specializes in the aging, packaging, and international distribution of Swiss cheeses. The company utilizes natural caves in Switzerland to mature cheeses like Gruyère and Emmental, which provides a unique environment contributing to the distinct flavors of their products. Mifroma also offers a range of dairy and cheese products that cater to various international markets.Expand

Von Trapp Farmstead is a family-owned cheese producer located in Waitsfield, Vermont, specializing in organic dairy products. The farmstead produces a variety of cheeses, such as Oma and Mad River Blue, using milk from their own herd of cows. The von Trapp family, which started dairy farming in the area in the 1950s, transitioned to cheese production in the 2000s to sustain their farming operations and preserve the farming tradition.Expand

The Grey Barn and Farm LLC, located in Chilmark, Massachusetts, is an organic dairy farm known for producing a variety of artisanal cheeses. Among their offerings are blue cheese, soft-ripened cheese, and Dutch-style gouda. The farm is certified organic and also produces organic milk and meat products. The farm emphasizes sustainable farming practices and operates a farm stand where their products, along with other organic goods, are available for purchase.Expand

Vermont Creamery is a renowned creamery from the U.S. state of Vermont, known for producing high-quality artisanal dairy products. It was founded in 1984 with the goal of combining the traditions of French and American dairy production, initially focusing on handcrafted cheeses and butter. Over time, its portfolio expanded to include goat cheeses, cultured butter, and crème fraîche, making it recognized for its rich flavor and exceptional quality. The creamery sources its milk from local family farms, ensuring sustainable and ethical production. This close collaboration with farmers allows each product to reflect the character of the region, while Vermont Creamery simultaneously supports the local community and promotes responsible resource management.Expand

Cabot Creamery is a well-known dairy cooperative based in Cabot, Vermont. Established in 1919, it comprises over 1,000 dairy farm families from Vermont and neighboring states. The cooperative specializes in producing a variety of dairy products, including award-winning cheeses, butters, and yogurts. Cabot is particularly famous for its cheddar cheese, which comes in various flavors and aging profiles, from mild to extra sharp. The cooperative emphasizes high-quality, sustainable practices, ensuring that their products are made from the milk of cows that are humanely treated and raised on family farms.Expand

Arethusa Farm Dairy, located in Connecticut, is a cheese producer that operates in association with a farm dedicated to high-quality dairy products. Arethusa Farm originally started as a dairy farm before expanding into cheese production, where they emphasize traditional methods to craft their cheeses. The dairy is known for using milk only from their own herd of cows, ensuring control over the quality and sourcing of their primary ingredient.Expand

Ruggles Hill Creamery is a small-scale artisan creamery that specializes in producing handcrafted goat cheeses. They focus on creating high-quality, fresh and aged cheeses using milk from their own herd of goats. The creamery emphasizes sustainable farming practices and animal welfare.Expand