The St. Albans cheese is a uniquely American take on the French St. Marcellin. It is an aged cows’ milk cheese and takes its name from the town of St. Albans, Vermont. Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks that double as baking vessels.
Pasteurized Cultured Milk, Salt, and Enzymes
- Share on a cheeseboard alongside other fresh and aged cheeses
- Spread it on a seeded cracker or crostini
- Melt and drizzle on top of baked potatoes or roasted corn on the cob
- Other pairings: Pickled Eggs, Pomegranate Molasses, Sweet & Sour Pickle, and Pea Shoots
WINE & CRAFT BEER PAIRINGS:
For wine, pair with a Sauvignon Blanc or a Bordeaux Blanc. For beer, pair with a sparkling mead.
WINESTYLES: Crisp or Silky
BEERSTYLES: Fruity & Spicy
- 2017 US Championship Cheese Contest – Third Place
- 2017 Sofi™ Awards – Best New Product – Cheese Category
- 2016 World Cheese Awards – Bronze
ABOUT VERMONT CREAMERY:
Founded in 1984, on a chance interaction between two young entrepreneurs, Allison Hooper and Bob Reese. Allison learned how to make cheese during an internship on a farm in Brittany, France. Bob was working for the Vermont Department of Agriculture when he was in charge of organizing a dinner featuring all Vermont-made products. The French chef of this dinner requested fresh goat cheese, and Bob scrambled to find a local producer. He was able to find Allison, who was working in a dairy lab and milking goats, and asked her to make the cheese for them. The dinner was a success and the cheese was a hit – and so, Vermont Creamery was born that night.
Today, these two business owners continue to make consciously-crafted, delicious dairy in Vermont. Their cheeses and butters have won hundreds of national and international awards and their team remains the most valuable resource of them all. Learn more about their story here.
Seahive is a true expression of the flavors of Utah. This sweet and creamy Utah Cheddar’s rind is rubbed with local wildflower honey and ancient salt harvested from a pristine ocean deposit in Redmond, Utah giving the cheese its signature pinkish hue. The honey on the rind elevates its inherent sweetness, without becoming cloyingly sweet.
Vegetarian rennet, cow’s milk, all ingredients rubbed on the rind are organic and this is a gluten-friendly product.
- Pair with stone fruits, berries, charcuterie, and toasted nuts
- Top with jam
- Sidecar with your apple pie.
WINE & CRAFT BEER PAIRINGS:
For wine, reach for an unoaked, silky Chardonnay. When pairing with beer, opt for a crisp Pilsner or Lager.
BEERSTYLES: Crisp & Clean
- 1st Place International Cheese and Dairy Awards (ICDA) 2021
- 2nd Place World Cheese Awards (WCA) 2021
- 3rd Place American Cheese Society 2011
- 3rd Place WCA 2018, 2019
ABOUT BEEHIVE CHEESE:
In 2005, Tim Welsh and his brother-in-law, Pat Ford, had a vision of opening a creamery in the mountains of Northern Utah. With no more than eight days of cheesemaking experience between the two of them when they first began, the two broke tradition without even realizing it. They enjoyed the freedom to experiment and created their own rules about what artisan cheese could be. With their families by their sides, they built a company grounded in independent thinking, connectedness, and authenticity. They partnered with some of the best cheese researchers and creameries the western U.S. had to offer. Today, Beehive Cheese continues to produce award-winning cheeses that bring family and friends together. Learn more about their story here.
Photos and information © Vermont Creamery and Beehive Cheese – All Rights Reserved.
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If you enjoy pairing cheese with wine, this is your club! Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely! Click to learn more >