VERMONT IN THE RAW
Get the full curdbox experience below. Listen, learn, and enjoy!
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April 2019 curdbox
The Cheeses
Cheddar by by Grafton Village Cheese
Ashbrook by Spring Brook Farm
Alpha Tolman by Jasper Hill Creamery
The Pairings
Maple Popcorn by Stewart Maple
Brown Butter Bourbon Caramels by Big Picture Farm
Maple Sriracha Mustard by Butterly Bakery
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Spotify Playlist
Have a jam session with your jam and cheese session.
Playlist creatively curated by @cheeseplatemixtape.
(If you don't have a Spotify account, hit play and it will prompt you to sign up for free!)
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Video
Take a quick look at the farms and factories and meet the makers of this month's curdbox story. (For more story, check out the podcast below!
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Each month we're bringing you a fun and tasty podcast featuring your cheeses and pairings.
VERMONT IN THE RAW - April 2019
Listen in as Jenn and Guest co-host (and husband) Matt Mason celebrate Raw Cheese Month as the nibble through the "VERMONT IN THE RAW" collection in the April Curdbox. Matt steps in to mix things up but can he compare to Julie's witty banter and insightful cheese queries? Jenn mentions her recent visit to Julie Fei-Fan Balzer's Podcast (Curdcast's regular cohost) "Adventures in Arting" and their talk about The Art of Pairing.
Matt and Jenn crack open a local hard cider Prospect's Paradise and then enjoy Grafton Village's 2 year aged cheddar, Ashbrook from Spring Brook Farm and Alpha Tolman by the Cellars at Jasper Hill—all delicious raw milk cheeses from Vermont!
The pairings in this podcast celebrate more of the flavors of fall with Stewart Maple's crunchy maple popcorn, Brown Butter Bourbon goats milk caramels from Big Picture Farm, and a super tangy and bright Maple Sriracha Mustard by Butterfly Bakery. This is the podcast for people who like to eat cheese. If you'd like to "eat along" subscribe to your own curdbox at curdbox.com!
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Want to eat along next month?
