Sugar House Creamery | Dutch Knuckle | Upper Jay, New York

$32.00 Per Pound

Margot Brooks and Alex Eaton, the married farmers and cheesemakers at Sugar House Creamery, met at Consider Bardwell in Putney, Vermont. Beef broth, wildflowers, toasted nuts and browned butter are just some of the many flavor notes to jump out at first taste of this American Alpine, which is made with the raw milk of Brown Swiss cows who graze verdant pasture in almost-Canada/almost-Vermont New York state (Upper Jay, to be precise).


  • Unit: per pound
  • Raw/Pasteurized: Raw
  • Milk: Cow
  • Age: 9-12 Months
  • Rennet: Animal
  • Pairings: Hard Ciders
  • Cheese Type: Natural Rind
  • Country: United States

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Smith & Vine

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