This month’s collection was created
with holiday baking in mind.

Inside, you’ll find:

JASPER HILL MELTING BLEND
12-ounce bag

The ideal shredded cheese! We use a variety of our hard cheeses to add brightness and depth of flavor to this versatile mix. The perfect addition to flakey biscuits, savory breads, and other cheese-filled pastries!

BAYLEY HAZEN BLUE
12-ounce wedge

A hearty hunk of our fudgy, mellow ‘gateway blue.’ Crumble this buttery beauty generously into your next batch of scones for an elegant weekend breakfast treat, or plan on making something like this caramelized onion galette for a simple weeknight supper.

SPECIAL-WASH HARBISON ‘CONUNDRUM’
9-ounce round

‘Conundrum’ is the name we give to our successful, but usually smaller, experimental batches of cheese. This particular batch is finishing up ripening just in time for the holidays, and these wheels are nothing short of wonderful!

We’ve taken our classic Harbison and transformed it from a bloomy-rind to a washed-rind by bathing it in sparkling wine during its stay in the Cellars. It’s just as silky and spoonable as its original namesake, but the wash adds extra umami-oomph and a hint of fruity funk.

MAINE GRAINS ORGANIC SIFTED WHEAT ALL-PURPOSE FLOUR
2.4-pound bag

Stone-ground and lightly sifted to produce an all purpose baking flour that is lighter than 100% whole wheat flour. Sifting removes some bran, leaving 86% of the kernel and nutritious germ and oils in the flour. Great for anything from quick breads to cookies, this flour has a more complex, nutty flavor than the classic bleached white AP alternatives.

By re-localizing grain production and milling, Maine Grains supports the health and livelihood of the farmers and communities they serve.

Maine Grains is creating jobs, improving land use, and providing healthy food for all while serving as a successful model for thriving local economies.

Their traditional stone milling process preserves the exceptional flavor and nutrition inherent in the grain, and slow turning millstones keep the flour cool, which improves performance in natural fermentation baking and enhances flavor.

PLOUGHGATE UNSALTED
CULTURED BUTTER
1 pound

Made by Marisa at Ploughgate Creamery with cream sourced from a local 4th-generation farm & cultured for 48 hours, this is the ultimate baking butter. The flavor of this butter is beyond rich; it has nutty, almost cheesy qualities thanks to that slow-cultured start.

After 2 whole days of culturing, the butter is ready to be churned, and then each individual bar of butter is hand-formed and hand-wrapped, waiting in its pristine packaging for you to use it in your favorite recipes. Whether you’re using it in your baked goods or slathering it on afterward, this is sure to become a favorite!

TONEWOOD ‘GOLDEN DELICATE’ MAPLE CUBE
7-ounce cube

A solid cube made from pure maple syrup! Perfect for grating with a microplane—top anything from oatmeal to ice cream and baked goods with melt-in-your-mouth maple shavings.

Tonewood is committed to preserving family-owned sustainable maple farming. Small producers like those Tonewood partners with are currently threatened by both environmental and economic factors.

In response, the Tonewood adoption program offers small-scale producers the added financial security they need to commit to the expensive, specialized, and labor intensive work of maple syrup production.

December’s box makes a great gift for the adventurous baker in your life—or, if you’re the adventurous baker in your life, you could always snag this one for yourself and then dole out your own homemade cheesy delights instead!
 

Not sure what you’d make with all of this
cheesy, buttery, maple-y goodness?

Check out our newest recipe, below!

Bayley Hazen Blue Sablés with Vanilla-Maple Glaze

Makes 2 dozen cookies
15 min. prep time, 4+ hours to refrigerate the dough, 15-20 min. bake time

COOKIES

1 pound unsalted butter, at room temperature

6 ounces Bayley Hazen Blue, at room temperature

1/2 cup sugar

1/4 teaspoon salt
1/2 teaspoon nutmeg

2 egg yolks, at room temperature

2 1/3 cups flour

 

GLAZE

1 tablespoon finely-grated Tonewood Maple cube

2 tablespoons confectioner’s sugar
Πteaspoon vanilla extract

2-4 teaspoons milk



MAKE & CHILL THE DOUGH

Blend the butter and Bayley Hazen on low speed until totally combined, about a minute or two. 

 

Add the sugar, salt, and nutmeg. Beat until completely combined and creamy, but be careful not to over-mix. 

 

Add the egg yolks one by one, mixing just until the batter is smooth. 

 

Stir the flour in with a wooden spoon or rubber spatula, just enough to make sure there aren’t any pockets of dry flour. 

 

The dough will be sandy, but it should become cohesive when pressed. 

 

Working quickly to avoid drying out the dough, roll it into a long log about 2” thick, then wrap it in plastic and refrigerate it for at least 4 hours.  

 

BAKE & COOL THE COOKIES

 

Preheat the oven to 350F and line 2 baking sheets with parchment paper.

Unwrap the chilled dough. Slice the uneven ends off of the log, then cut the log in half. Slice each log into a dozen œ”-thick rounds. Arrange 12 cookies on each sheet, spaced about 1” apart. 

 

Bake the cookies for 15-20 minutes, rotating the baking sheets halfway through, until just the edges turn golden. 

 

Allow the cookies to cool on the baking sheet for 5-10 minutes, then carefully remove them to a cooling rack.

 

MAKE THE GLAZE

 

In a small bowl, combine the grated maple, vanilla, and powdered sugar. Add the milk one teaspoon at a time, using a fork or tiny whisk to blend completely between each addition. The glaze should be about the consistency of sweetened condensed milk, maybe a little thinner.

 

Once the cookies are completely cooled, use a brush to paint the top of each one with glaze, covering the entire surface evenly. You only need a little bit, the glaze is very sweet and a thin layer of it is enough to balance out the cookies’ savory edge.

ENJOY!

If you join or gift The Club by Dec 4th, this collection will ship to arrive between December 8th-11th.

(DATE PICKER AT CHECKOUT DOES NOT APPLY TO CLUBS)