Cow's Milk Cheese

Harbison, one of the only pasteurized cow’s milk cheeses produced by Jasper Hill Farm, has taken home top prizes at both the annual American Cheese Society conference and the World Cheese Awards, and you can always find it in the case at Dedalus. This spruce-banded, bloomy-rinded nugget boasts notes of mushrooms, butter, and a hint of funk. To best enjoy your Harbison, take it out of refrigeration at least a few hours before serving; our expert cheesemongers suggest even taking it out the night before. Slice the top rind off and dip in with a bag of Torres Iberian Ham potato chips.

Jasper Hill Farm’s Bayley Hazen Blue has developed a loyal following, and for good reason. This raw cow’s milk blue-veined cheese is as creamy and fudgy as they come. Aged for just under 4 months, Bayley Hazen is perfect for both sweet and savory pairings. Melt a fat slice on a burger for the ultimate creamy, umami flavor bomb, or pick up any jar of V Smiley Preserves, for a trip down a honey-sweetened lane.

As the USA's oldest sheep dairy in operation, the cheesemakers at Vermont Shepherd certainly know what they're doing. Extra Aged Invierno is their raw mixed-milk cheese that benefits from an extended aging period in the caves - at least two years before hitting our counters. The cows' milk lends a little sweetness that plays nicely with the earthy richness of the creamery's own sheeps' milk. Expect notes of grass and roasted garlic, with a tiny bit of crunch.

Parish Hill's distinctly Vermonter take on an Italian Fontina style. This gorgeous natural rind cheese is given a wash in beer brine as part of its aging process, resulting in a flavor that's savory while retaining that nutty Vermont Terroir.

Produced by Cabot Creamery and aged in the Cellars at Jasper Hill Farm, these Black Label wheels are given special attention to ensure they reach their full flavor potential. Rich and roasty, you’ll find notes of miso and roast chicken. A limited batch that shows the best that Vermont cheddar has to offer.