Cheese
Proud To Be Cheesy
We are well known for our wide, well rounded selection of cheeses made from cow, goat and sheep milk. We stock Vermont specialties, regional delights as well as everyday and sliced cheeses with familiar brands.
Local and regional specialty cheeses change with the seasons. It is truly amazing to be able to detect the lovely hints of plants that the dairy animals have been grazing upon, which imbues every cheese with its unique taste profile.
Many of our customers enjoy taking advantage of the “one-stop shopping” that we offer in both of our extensive cheese and beer and wine departments. There is nothing like pairing a special local cheese with an equally special local brew, wine or hard cider; and there are simply too many choices to ever get bored with, so invite some decadence into your life. You deserve it and our local economy will thank you too!
Bono Flew in for FREE Local Burning Desire Cheese Sample!
Happy FREE cheese sample Thursday! 🐄🧀😎🎤Bono, yes, THE Bono from U2, and our very own Matthew♥️, was so inspired by his own burning desire for local Lazy Lady Farm’s https://www.lazyladyfarm.com/about.html Burning Desire that he flew over from Ireland to shoot some footage and serenade Jamaica in the cheese room. Burning Desire’s bloomy rind cow cheese with chili pepper flakes is defiantly worth singing about and maybe even dancing when the heat kicks in as Bono can attest! Like most local food,
Bono Flew in for FREE Local Burning Desire Cheese Sample!
Happy FREE cheese sample Thursday! 🐄🧀😎🎤Bono, yes, THE Bono from U2, and our very own Matthew♥️, was so inspired by his own burning desire for local Lazy Lady Farm’s https://www.lazyladyfarm.com/about.html Burning Desire that he flew over from Ireland to shoot some footage and serenade Jamaica in the cheese room. Burning Desire’s bloomy rind cow cheese with chili pepper flakes is defiantly
On Sale In Cheese
Local Cremont
Elizabeth
Department Manager: Cheese
Greetings! Sunny Hill Farm in South Randolph has been my home since 2005, shared with friends, goats, chickens, and cats, as well as countless others (you know who you are). I have been making cheese there for more than 15 years — first from my beloved cows, now from my sweet goats (one of whom is pictured in the cheese case).
In 2018 I began working at the Market as Cheese Monger, which has allowed me to explore this dynamic crossroads of the universe: cheese embodies past, present, future; animal, mineral, fungus. Its aromas can evoke the first flush of life of Spring and the seductive mysteries of decay, often in the same memorable bite. It is my pleasure to discover and share these special delights with all of you.
