Cobb Hill Ascutney Mountain Tomme
Award-winning raw milk alpine style cheese aged over 7 months at Cobb Hill in Vermont. Made from milk of Jersey cows raised on grass, grain and hay from the sister business, Cedar Mountain Farm, next door to Cobb Hill. This dense, chewy cheese is nutty with distinct fall fruit and sweet green onion undertones and a tart, rich aftertaste. It’s excellent with malty brown ale, Gourmet Cellar Wine Club wines, whole grain crackers, fruit jams and smoked meats.
Sheep’s milk cheese rubbed with olive oil, aged a year from Michael Pierucion on the island of Corsica, where Napoléon Bonaparte—l’ Empereur—was exiled. It’s dense, yet creamy, with a subtle herbaceousness and an earthy, deep mushroom tang. Artist Edd Enders says, “My favorite Gourmet Cellar Cheese yet; each bite delivers so much flavor.” Pair with a strong honey and a rustic, old-world red wine like Carignan.
Featured Pantry Staple and Recipe
Nights are already getting chilly and everyone’s busy with school back in session. The Gourmet Cellar has your solution for easy weeknight comfort food: Stonewall Kitchen Soup Mixes. Bring home Mama’s Italian Wedding Soup or Fiesta Chicken Soup and, with basic ingredients and these mixes, soon your kitchen will smell like an Italian or Latina grandmother has been busy at the stove since dawn. These complex soups don’t have the processed, tinny flavors we expect from dried or canned soups. The recommended ground turkey or chicken can be replaced by game you may have in your freezer, and additions of fresh sage, oregano, garlic and homemade broth deepen flavors. Substitute homemade for store broth, a good Gourmet Cellar salt and plenty of fresh ground pepper to round out the meal. These soup mixes deliver steaming pots of satisfying, fragrant nourishment that no one will believe sprung from a small, dry package. Bonus: garnish with either of this month’s featured cheeses.