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Anne, of Boston Post Dairy, in the cheese-making room.

The goats of Boston Post Dairy

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Cheese Island News PDF Print E-mail

August 2016

One of the objectives of Cheese Island’s Side-By-Side Samplings has been to aid us in developing a cheese vocabulary from all the opinions and palates of our tasters. To that end, here are some results from previous tastings:

  • Pawlet: An Italian-Style Toma, Raw Jersey Milk from Consider Bardwell Farm – West Pawlet, VT
    – Summary –
    Buttery and tangy with hints of salt, nuts, and grass,and a subtle woodsy, perhaps even smoky, flavor.
  • Red, White, and Blue: An ACS winner modeledafter Roquefort but made with raw cow’s milk. It is mildly piquant with an open, creamy texture and natural rind from Plymouth Artisan Cheese– Plymouth, VT
    – Summary –
    Butter and salt were primary with nutty and barnyard undertones.
  • TrÉs Bonne: A Gouda-style cheese, pasteurized goat’s milk from Boston Post Dairy – Enosburg Falls, VT
    – Summary – Buttery and nutty with a grainy texture and an understated goatiness.

More results are available at the cheese counter where we are currently developing the Cheese Tasting Wheel to help us all find the right words to describe what we are tasting.