The Market

Sisters Molly & Katie Pindell make cheese just 35 miles east of our shop in Stowe. Their Chèvres are inspired by the rich and bright goat's milk cheeses of the Loire valley but with a Vermont twist.  They are known for a rich & creamy paste with a condensed milk sweetness and a tart finish when ripe. Try it alongside a classic Loire Valley white wine.

*Specific Cheese Depends on Availability 

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.

Betty and Martin Koster source their Goudas from the best cheesemakers and cheesemaking co-operatives throughout the Netherlands. L’amuse signature is aged at a higher humidity and temperature than most Goudas. This keeps the paste moist and sweet, while still developing crunchy tyrosine crystals. Think butterscotch candy in cheese form.