Under our Euclid’s finest label, we are extremely excited to bring you our current line up of Small Batch Cheeses. These cheeses are all available in house however we only brought in limited quantities. Once they are sold, we will not be bringing them back as we will be making room for our next small batch focus.
Our goal of the small batch cheese series is to keep both your product line up fresh and ever changing, as well as continue our mission to partner with and support our country’s small farmers and cheese makers. They put their heart and soul into their product and we want as many people as possible to try their unique items.
Our current line up includes:
Briny
and
streaked
with
the
colors
of
the
sea,
it’s
only
natural
that
Bluebird
comes
from
Martha’s
Vineyard.
This
organic,
raw
cow’s
milk
cheese
is
most
like
a
creamy
Gorgonzola
before
it
goes
full
Dolce.
The
natural
rind
encases
a
yellow
hued
paste
that
acts
like
warm
butter
on
your
tongue.
It
is
pleasantly
salty
and
at
times
boasts
strong
yeast
notes
like
a
good
sourdough
or
the
grounded
flavors
of
green
veggies.
The
aroma
of
Bluebird
brings
thoughts
of
summer
and
pairs
nicely
with
malty
beer
or
melted
atop
a
beautifully
grilled
steak.
This
cheese
is
best
at
room
temp
and
goes
great
with
crackers,
port
wine,
grapes
and
roasted
pairs
as
well.
The
delicate
yet
pungent
paste
of
this
washed-rind
cheese
has
a
beautiful,
thick,
soft
yielding
texture.
Toasty
and
nutty
with
hints
of
tropical
fruit
and
sour
cream:
when
ripe
this
cheese
has
a
slightly
salty
and
savory
flavor.
Its
delectable
texture
melts
on
your
tongue.
Prufrock
is
made
with
grass
fed
pasteurized
organic
cow’s
milk,
and
has
a
wash
rind
that
is
washed
with
organic
hard
cider.
The
rustic
orange
rind
that
has
developed
in
the
cave
encases
a
delectable
soft
paste
that
is
golden
in
color.
This
is
best
when
served
at
room
temp
with
a
warm
baguette,
when
paired
with
fruits
and
goes
well
with
hard
ciders.
Available
in
8
oz.
rounds.
Alpha
Tolman
is
aged
for
90
days
and
has
a
butter,
fruit
and
nut
flavor
when
young,
developing
bold
meaty,
caramelized
onion
flavors
as
it
matures.
The
texture
is
dense
and
pliant,
easily
portioned
and
ideal
for
melting.
The
texture,
aesthetic,
and
flavor
make
this
an
ideal
choice
for
cheese
fondue
or
melted
onto
a
plate
of
fingerling
potatoes,
cured
meat
and
pickles.
Try
pairing
with
a
robust
ale,
plummy
red
wine,
or
onion
jam.
An
aged,
raw
goat
peasant
tome
that
is
a
rustic
mountain
cheese
named
for
Manchester
VT,
the
gateway
to
the
Green
Mountains.
This
cheese
has
a
nutty
and
earthy
bite.
Due
to
rotational
grazing
on
their
pastures
and
the
aging
process
itself,
each
batch
has
a
distinct
note.
A
bold
addition
to
any
cheese
board,
goes
well
with
fresh
fruit,
melts
wonderfully
for
grilled
cheese
and
pairs
well
with
fresh
and
hard
ciders.
Could
Nine
is
a
bloomy
rind
cheese
that
is
made
from
pasteurized
cow’s
milk
and
aged
for
only
about
a
month.
This
has
a
soft
and
buttery
taste
profile
and
can
be
compared
to
a
camembert
cheese.
When
ripe,
Could
Nine
has
a
gooey
center
with
flavors
of
earthy
mushrooms.
This
cheese
pairs
well
with
crusty
rustic
bread
or
in
a
mushroom
risotto.
Could
Nine
is
available
in
8
oz.
rounds.
A
raw
cow’s
milk
blue
made
w/
Ayrshire
milk
and
aged
60
days
for
both
a
creamy
and
crumbly
texture.
Get
ready
for
a
unique
experience
when
earthy
Vermont
grit
meets
smooth
high
brow
academia
with
nothing
short
of
poetic
results.
Middlebury
Blue
has
a
rustic,
natural
rind
exterior,
but
an
interior
paste
that
is
smooth,
mild
and
creamy.
Towards
the
rind,
the
pale
paste
takes
on
an
amber
hue,
while
deep
blue
veining
cracks
its
way
through.
The
blue
adds
a
balance
between
earthy
hay
notes
and
sweet,
caramel
flavors,
with
a
bite
of
pepper.
This
is
a
mellow
cheese
that
pairs
well
w/
a
glass
of
red
wine
or
bourbon
and
goes
well
with
fresh
fruit.
Landaff
Creamery
is
a
second
generation
creamery
where
they
produce
their
handmade
Landaff
Cheese
from
raw
Holstein
cow’s
milk,
the
same
day
it
is
produced.
Each
handmade
batch
is
completely
unique
and
unrepeatable–
depending
solely
on
the
cows
diet,
the
season,
and
the
weather.
The
cows
diet
is
based
largely
on
corn
and
grasses
grown
in
their
fields,
the
flavors
of
which
change
throughout
the
year
causing
the
taste
that
comes
through
to
be
different
in
each
batch.
Once
produced,
Landaff
is
aged
for
4-5
months
at
Jasper
Hill.
The
end
result
is
a
clean,
buttery
texture
with
a
tangy
finish.
Landaff
pairs
well
with
a
rustic
charcuterie
and
goes
well
with
IPA’s.
View more information HERE