U.S. Specialty Cheese Gallery > Vermont
Plymouth Artisan Cheese
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106 Messer Hill Road Plymouth Notch, VT 05056 |
| +1 (802) 672 3650 | |
| www.plymouthartisancheese.com | |
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Contact:
Sarit Werner |
Contact Plymouth Artisan Cheese Today!
The Plymouth Cheese Factory in Plymouth, Vermont, has been producing high-quality, raw milk artisan cheeses for over 125 years. Jesse Werner has always held a vision to preserve the working landscape of his beloved Vermont and took on the momentous task of reviving the original 1890 Coolidge-era granular curd recipe that the first European settlers brought to the new world. The antique cheese factory and its equipment were also brought back to life, the result of which became an artisanal cheese company that today crafts cheeses by hand, the way it was done over 125 years ago on the Plymouth homestead.
Sarit Werner packed her bags and left the urban hustle of New York City to not only marry Jesse, but also to truly join forces with him. Her fine art background enhanced the Plymouth products to a new level of aesthetic appeal. While the company's roots are steeped in the green-pastured classics of Americana, in time Jesse and Sarit sought to explore variations on their cheeses. Using their signature heritage cheddar, Original Plymouth, as the basis, the husband-wife team went on to create a dynamic line of hand-waxed, cave-aged and blue cheeses that today comprise the Plymouth brand.
Meet the Cheesemaker
Jesse Werner is an artisanal cheesemaker and all of his cheeses are produced in small batches and aged on site. In 2008-2009 Jesse attended the Vermont Institute of Artisanal Cheese (VIAC), University of Vermont, Burlington, Vermont, where he studied artisan cheese making which included, but not by way of limitation, all aspects of artisanal cheese production including Chemistry, Microbiology, Cultures and Design of Artisanal Cheeses. Jesse apprenticed with Marc Andre St. Yves of Fromager Conseil ENC/INTERNATIONAL , and designs and develops his own cheeses, in addition to the distinctive granular curd, at the cheese factory.
Discover Plymouth's Specialty Cheeses
Original Plymouth
Original Plymouth is the signature granular curd cheddar recipe on which all the other varieties are based at Plymouth Artisan Cheese. Aged for one year, this cheese is the most historic of the English varieties, an Old World recipe with a sharp, rich flavor profile that lingers, like a passed-down story. It's a full-bodied cheese, rounded with the perfect balance of cream and tang. As the great spark ignitor of the whole Plymouth line, this raw heritage cheddar literally tastes like a walk back in time.
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Shelf Life: 365 days |
Raw Milk Cheese: Yes | Cut: Vacuum-packed retail; exact weight |
- 2012 - Second, American Cheese Society
Black Truffle
Black Truffle is the delicate mingling of the Original Plymouth recipe sailed metaphorically to the shores of Tuscany. This pioneer is infused with real truffle morsels from Italy and touches of white truffle oil. The result here is a luscious slow-dance of flavors - a mellow and approachable cheese that is at once earthy, straightforward, sexy, and smooth.
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Shelf Life: 365 days |
Raw Milk Cheese: Yes | Cut: Vacuum-packed retail; exact weight |
Garlic Peppercorn
Garlic Peppercorn is inspired by the flair and finesse of the French kitchen, with its proud and vivacious character and the savory elements of onion, garlic, red peppers - and of course, green peppercorns. This raw cheddar is marbled, which makes it as pretty as it is complex. It is an upbeat and creamy granular curd cheese that tastes like a whole plate of dinner in just one bite.
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Shelf Life: 365 days |
Raw Milk Cheese: Yes | Cut: No Vacuum-packed retail; exact weight |
- 2015 - Gold, Big E Cheese Competition- Eastern States Exposition
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- 2014 - Gold, Big E Cheese Competition- Eastern States Exposition
Hot Pepper
Hot Pepper is the high-desert lovechild of a Tex-Mex daydream and the signature Original Plymouth. It is a natural, raw milk version of an American pepperjack, which turns up the heat and buzzes with flavor. Habañero and jalapeño peppers are added at the curd stage, forging a bright, bold, and lively cheese that is great on its own, and sublime on a plate of nachos.
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Shelf Life: 365 days |
Raw Milk Cheese: Yes | Cut: No Vacuum-packed retail; exact weight |
- 2015 - Second, American Cheese Society
Sage & Herbs
Plymouth's Sage & Herb cheddar is a lover, not a fighter. With its savory kick, aromatic personality, and purple psychedelic label, this variety is the bohemian cousin of our Plymouth original. Enhanced with a mellow blend of herbs de provence, this 60-day recipe is a favorite during the holidays. Feisty and familiar, this whimsical flavor finds its groove paired with fruit, on a sandwich, or perfectly on its own.
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Shelf Life: 365 days |
Raw Milk Cheese: Yes | Cut: Vacuum-packed retail; exact weight |
- 2015 - Third, American Cheese Society
East Meadow
East Meadow is a sun-is-shining, happy place cheese. With its buttery consistency, just enough kick and mildly sweet notes, this natural raw artisanal milk variety is a favorite among cheese-loving children but equally mature enough for an elegant or casual grown-up picnic sprawl. Named for the East Meadow on Plymouth Notch where the factory still stands proud, our youngest 60-day recipe is the smile-and-a-hug equivalent of a raw cheddar.
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Shelf Life: 365 days |
Raw Milk Cheese: Yes | Cut: Vacuum-packed retail; exact weight |
- 2015 - Bronze, Big E Cheese Competition - Eastern States Exposition