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WELCOME TO THE INTO THE WOODS CURDBOX!
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This month isn’t about staying inside — it’s about heading out. Into the trees. Into the open air. Into the kind of setting where food tastes better because you’re a little hungry and a little wind-kissed. Into the Woods was inspired by forest floors, pine-lined trails, and the kind of board you’d build on a wooden picnic table with a good knife and no rush to be anywhere else.
The pairings lean rugged and hands-on. Juniper salami, European-style, meant to be peeled, sliced thick, and shared. Roasted garlic jam for savory sweetness. And Martin’s handmade sourdough pretzels from upstate New York — sturdy, portable, and the best I’ve ever tried.
This box belongs outside! It was bulit for packing up, dipping on the go, and going on an adventure. Take it to the trailhead, campsite, or the backyard table under some
So, let's take a look at what we have for you in this month's box...
Mini Harbison by Jasper Hill Farm
Not every cheese feels tied so closely to the landscape around it, but this small, bark wrapped round seems to carry the hush of Vermont’s spruce forests in its very structure. Crafted from local cow’s milk and bound in strips of spruce cambium gathered from Jasper Hill’s own woodlands, it holds a soft interior that gradually settles into a silky, spoonable creaminess as it makes its way from the aging vaults. The flavors move gently between sweet milk, bright citrus, and green vegetal notes, with a faint suggestion of smoke and pine rising from the bark itself. Named in honor of a beloved Greensboro librarian and born from a moment of improvisation in the creamery, it feels both humble and quietly special, like something discovered rather than designed.
*You may notice blue-green mold on the surface of your Harbison—this is Penicillium commune, a naturally occurring and harmless mold that thrives on the bark-wrapped rind. It poses no food safety or shelf-life concerns and is simply part of the cheese’s unique aging process. In fact, the bark creates a natural environment where beneficial microflora can flourish, contributing to the flavor and complexity of the cheese. At Jasper Hill, this mold is welcomed as a reflection of the cave-aging conditions and the living ecosystem that makes this wonderful cheese possible.
For more information regarding this, you can click HERE for details from Jasper Hill.
Vault 5 Cheddar by Jasper Hill Farm
Deep beneath the working landscape of Vermont’s rolling hills and dense forests, this cave aged cheddar settles into its slow maturing process. It begins with thoughtfully selected young cheese from the Cabot Cooperative’s network of family farms, chosen for its quality and carried into Jasper Hill’s underground “Vault 5” where time shapes its character. There, each block is coated with lard, creating a living rind, that mirrors the quiet atmosphere of the surrounding woodland. Alpine-style cultures lend an uncommon softness and gentle nuttiness, giving the cheese a supple body and a sweetness that feels rounded rather than sharp. Beneath the rind, the interior reveals a bright, brothy depth that unfolds into notes of salted caramel and warm butterscotch, capturing a bit of the earth, air, and forest.
Smoked Gouda by Merieke
In the soft glow of a campfire tucked deep within a quiet stand of pines, this smoked Gouda finds its inspiration, carrying with it the calm warmth of woodsmoke drifting through cool forest air. Made by Marieke Penterman, a Dutch born cheesemaker who followed her dream to the fertile fields of Wisconsin, the young wheels are aged on pine boards before being slowly smoked over natural hickory, allowing the flavor to settle in slowly rather than with force. The paste remains creamy and supple, unfolding with notes of sweet cream and gentle nuttiness wrapped in a steady, savory smokiness that feels grounding and familiar. There is a sense of place in every bite, shaped by open pasture, quiet woods, and the simple comfort of firelight at dusk.
And here are the pairing items that go along with these amazing cheeses…
Juniper Salami Chub by Vermont Salumi
Rooted in the northern US forests and the alpine traditions of Italy, this small batch salami carries a bright, woodsy character shaped by juniper’s gentle touch. Made in Barre, Vermont from responsibly sourced, antibiotic free pork, it is hand tied, slowly fermented, and aged for several weeks, allowing its flavor to deepen and evolve. The juniper brings an earthy, evergreen lift that feels clean and aromatic rather than heavy, threading through the richness of the meat with the freshness of mountain air and shaded woodland paths. This is a perfect balance between old world craft and Vermont landscape, where careful curing and forest notes meet to create something special.
Roasted Garlic Jam by Blake Hill Preserves
There is something comforting in the slow transformation of garlic as it softens and caramelizes, deepening into a sweetness that feels both rustic and refined. At Blake Hill Farm in Vermont, that richness is folded together with aged balsamic vinegar, rosemary, cracked black pepper, and a touch of sea salt, creating a savory jam layered with warmth and a gentle sweetness. The aroma carries hints of herbs and earth, with a smooth, fragrant, and thoughtfully balanced flavor, that gently lingers like the last light through the trees.
Handmade Sourdough Pretzels by Martin's Pretzels
A good pretzel does not need much to make it special, just honest ingredients, steady hands, and the patience to let sourdough develop its quiet character. Made the same way since 1935, each one begins with a simple blend of flour, water, yeast, and salt, slowly brought to life before being rolled and twisted by hand and finished in the traditional soda bath. With ingredients thoughtfully sourced from small farms across the Northeast, and nothing artificial added along the way — the flavor remains simple and clean. Baked to a perfect crunch, they have the feeling of something that is thoughtfully made, with the kind of craftmanship that never goes out of style.
And with that, we hope you enjoy your box—and we‘ll see you next time.
Did you take some photos while enjoying this box that you were thinking of adding to Instagram? Please tag us @curdbox along with our cheese and pairing partners: @jasperhillfarms, @mariekegouda, @vtsalumi, @blakehillpreserves, and @martinspretzels.
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