“The unsurpassed quality and creaminess of the milk and the attention to every detail — from the care of the cows to the hand-ladled cheeses — is what makes Blythedale Farm cheese so exceptional.”
Slowly pasteurized using whole milk, this is a creamy mild soft cheese. 7 oz wheel.
Developed to provide a traditional product for the refined palate, Vermont Brie™ is the only farmstead cheese of its type made in New England. Ladled from only the tenderest curds, the rounds are individually hand-salted, then aged to allow the flavors to perfect. The result is an intoxicating blend of delicate earthiness coupled with a luxurious, satiny texture.
Enjoy Vermont Brie™ with many types of fruits, especially apples & pears, grapes & berries, even citrus, which provides a memorable contrast to the smooth buttery flavor of the brie. Serve on a fine cracker that doesn’t overwhelm the delicate taste of the brie. Offer with any fine white wine; chardonnay is a good choice. Also apple or pear juice or fruit spritzer.
When serving brie, allow it to warm to room temp and cut the wheel in wedges. Never remove the rind as that’s the best part! When cutting, the brie may spill over the edge … this is normal. Enjoy!
Serve baked with a sweet or nuts:
Unwrap the full brie round and place on a baking sheet covered with parchment paper. Drizzle honey or spoon jam/marmalade over the top. Add a few pecan slices or other nut if desired. Bake in 350° oven for 6-8 minutes or until the cheese begins to ooze but not melt.
Slowly pasteurized from whole milk, the rind is of mixed microflora that develops a traditional, old-style, French flavor. 7 oz wheel.
A Vermont take on a French classic, our Camembert Vermont™ is one of the most difficult to make, requiring a great deal of ‘hands on’ care. The mushroomy, earthy paste of this cheese is enveloped in an edible bloomy rind of mixed microflora, providing a robust, old-style experience.
Our Camembert Vermont™ is very close in taste and texture to Vermont Brie. Enjoy pairing with most any juicy fruit, including apples, grapes & berries, clementines. Spread on any crusty bread, baguette or cracker. Enjoy with a glass of fruit spritzer or sparkling wine. Indulge!
When serving camembert, allow it to warm to room temp and cut the wheel in wedges. Never remove the rind as that’s the best part! When cutting, the cheese may spill over the edge … this is normal. Enjoy!
Serve baked with wine & herbs:
Unwrap the full camembert round and place on a baking sheet covered with parchment paper. Drizzle an ample amount of white wine along with small amount of herbs … try rosemary and garlic OR be creative. Bake in 350° oven for 6-8 minutes or until the cheese begins to ooze but not melt.
This is a raw milk cheese made with microbial rennet and aged for 6-8 months. Our Cookeville Grana™ is an excellent grating cheese to top everything: soups, salads, pasta, gratins. Natural rind, 7 lb. wheel.
It has a subtle grassy fragrance with earthy overtones. This cheese is unique to its terroir. Our Jersey girls enjoy fresh grass when in season and munch on dry hay during the winter months, which is harvested within three miles of the farm. A cheese built on time, terroir and tradition.
Grana will enrich any soup, salad or gratin when shavings are sprinkled on top. Or, serve with fruit such as green apples or grapes, red wine or hearty beer.
Blythedale Farm Grana Crisps
¾ cup finely shredded Cookeville Grana™
1½ tsps all-purpose flour
Preheat oven to 350° F and line a baking sheet with parchment paper. In a small bowl, stir together Cookeville Grana with flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3½” long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature. Use as a soup topping or with your favorite dip!
Green Mountain Gruyere
An alpine mountain style cheese with a nutty, Swiss flavor. Made from raw milk, this is our best seller of the hard cheeses. Excellent melting quality. The rind is of natural mold; wheels average 7-8 lbs.
Serve as a table cheese. Green Mountain Gruyere™ pairs nicely with a dark fruity jam, such as blackberry, and a crusty bread. Riesling, chardonnay or a light spritzer are good beverage choices.
Use in baked dishes such as gratin, an omelette or French onion soup. Try a Gruyere grilled cheese sandwich with fig jam and hearty bread on a rainy day.
Made from raw milk, it is unpressed, with a natural forming rind; has light to moderate blue veining. We make Jersey Blue seasonally, 5-6 lb wheel.
For a main course on a cold winter’s night, toss grilled butternut squash cubes or yams with pecans and Jersey Blue™. Or, dress up your freshly steamed green beans with Jersey Blue, walnuts and a short dash of maple vinaigrette dressing.
Where Can I Buy Blythedale Cheese?
You can find our cheese in specialty shops and grocers up and down the East Coast from Maine to Georgia.
Please phone or email us if you’d like to know of a shop near you.
Sorry, we do not ship or offer online sales.
Tom & Becky Loftus
How do I know when brie and camembert are best for eating?
When purchasing Brie and Camembert, the middle paste should give slightly with a firm squeeze. Take out one hour before serving to bring to room temperature. The outer crust is called the rind and is totally eatable! In fact, the rind along with the creamy inside creates a harmonizing balance of texture and flavor.
What is the best way to store cheese?
Soft-ripened cheeses should be left in their original package until ready to serve. It’s a good idea to keep it in its original wrapper after opening, if at all possible. However, wax paper is the next best wrap. Soft cheese should have some exposure to air so it doesn’t become too moist and watery.
Hard cheese should be wrapped in cheese paper. The papers are expensive so if you don’t want to buy them, you can recreate the effect by wrapping your cheese in wax paper first, and following that with a layer of plastic wrap. A Tupperware container would be good as well, because the cheese would have more room to breathe.