The folks at Sugar House Creamery refer to their Appenzeller-style wheel Dutch Knuckle as nature’s version of MSG, and they aren’t wrong (though we think it’s a little more nuanced than that). 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).
Margot Brooks and Alex Eaton, the farmers and cheesemakers at Sugar House Creamery, met in college then went on farm side by side at Consider Bardwell in Putney, Vermont. They then bought their plot of Adirondack land and set out making a mark on the upstate food landscape. Their mountain cheese Dutch Knuckle, which comes in flat round 25lb. wheels, is aged 8-12 months and has more crunchy crystallization and tongue-tingling zest the older the wheel. Perfect for melting in the colder months, it also shines on a cheese plate beside roasted nuts and hard cider.