Vermont 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.

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 

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.

One of only two cheeses produced on Vermont Shepherd's farm, Verano, meaning "summer," is made only during the warm summer months when the sheep graze in the luscious pastures of Southern Vermont. Sweet and earthy with a fatty richness, Verano and a crisp bottle of Albarino will make any weeknight feel like a celebration. 

Landing somewhere between yogurt and fresh chevre, skyr is a luscious and versatile addition to your summertime fridge staples. Herd master and cheesemaker Lauren Gitlin makes each batch by hand during her goats’ milking season, producing a limited quantity of this incredibly rich whole-milk yogurt. It’s bright and tart with an incredibly silky finish — just as at home by itself with a touch of maple for breakfast as it is in picnic-ready dips and pound cake recipes.

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.

A newer addition to Jasper Hill Farm's storied cellars, Whitney is aged to be young and supple. Wine-washed for a tiny hint of funk, Whitney's paste carries toasty, meaty flavors that finish with a balanced, buttery richness. 

Great for snacking, or in your next grilled cheese or fondue pot.

Cornerstone is a true “American Cheese”. Parish Hill Creamery founder and cheesemaker Peter Dixon has devoted much of his life to shaping the landscape of Vermont Cheese. Peter teamed up with two other creameries across the country to craft a true American original. Following the same recipe but using their own milk, rennet, and native cultures, the Cornerstone project was born. This raw cow’s milk cheese is aged out for just under a year and is reminiscent of a semi-firm Swiss or Alpine-style. The rind is grassy on the nose and the paste is a melt-in-your-mouth cream bomb.