Vermont Farmstead Cheese Company (VFCC), Woodstock, Vt., introduced two new additions to its award-winning line of artisanal cheese — savory Sage WindsorDale and tangy Windsor Blue.
The Sage WindsorDale is created with savory sage leaves and oil of the herb added to the firm, flaky WindsorDale, a VFCC raw-milk cheese aged six months and then double-milled. The sweet and savory notes of the cheese come from the combination of sage and the WindsorDale’s honeyed aftertaste with a hint of tart apple.
The Windsor Blue is made with gorgonzola from the Midwest. The tang combines with the citrus sweet note in the WindsorDale for a unique combination that enhances both flavors.
VFCC’s award-winning lines of cheese are all-natural, rBGH-free, and made with 100% Vermont milk. The new flavors join the other flavored WindsorDales (a raw, British-style hard cheese) including cranberry, blueberry, chocolate stout and cracked pepper flavors.
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