Discover The Delicious Cheese Of The Month

Cheese of the Month

October's Featured Cheese - 10% off all month long!

Nimbus Triple Cream Cheese is a soft ripened cheese with a bloomy rind that is made in the French tradition from the pasteurized miilk of the Chaeholm Farm’s own herd of grass-fed cows.Cave aged for 6-8 weeks, it has a smooth, creamy interior and a tart, buttery and nutty taste with earthy/grassy undertones. The ratio of three parts butter fat to one part protein in triple cream cheese produces its decadent and creamy taste and texture. Serve triple cream cheese at room temperature for best results. Pair Nimbus Triple Cream with Chardonnay or other crisp white wine, champagne or fruited beers and pale ales.

Suggestions: Nimbus Triple Cream would be a luxurious addition to a simple cheeseboard. Serve it on crackers alongside pears, apples or grapes. Spread it on slices of warm crusty bread and top with sweet fruit preserves or marmalade. Combine Nimbus with the other cheeses in your favorite mac and cheese recipe or in your grilled cheese sandwich for gooey goodness!

Try a Sample! Friday, October 14th from 12 - 2 pm

For a convenient pairing, try Helles Golden Lager, crafted in Stowe, Vermont by Von Trapp Brewing. Traditional in style, Helles is brewed with Pilsner Malt to produce a dry, snappy finish while Perle and Tettnanger hops create a spicy, herbal hop aroma, resulting in an incredibly clean, yet complex, lager.

Try one of these delicious recipes using the Cheese of the Month...

Triple Cream, Cheddar, and Sage Butter Grilled Cheese

original recipe: https://www.blossomtostem.net/triple-cream-cheddar-and-sage-butter-grilled-cheese/
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine American


  • 2 slices sandwich bread
  • 1 tablespoon (approx.) triple creme, rinds removed Nimbus is a perfect choice!
  • 2 ounces aged white cheddar thinly sliced
  • butter softened to room temperature
  • sage leaves a few, dried
  • black pepper


  • Let the triple cream sit out at room temperature for 5-10 minutes to allow it to soften. Spread the cheese in a thin layer on one slice of bread. Cover with a layer of cheddar cheese, and top with the other slice of bread. Spread butter over the top of the bread and sprinkle with crumbled sage leaves and a few cracks of black pepper.
  • Heat a heavy skillet over medium heat. Put the sandwich butter side down into the skillet. Butter the bread that’s now on top. Sprinkle with sage and black pepper.
  • Cover and cook on medium low until the bread is toasty and the cheese is beginning to melt. Flip and cook on the other side until both sides of the bread are deeply browned and toasty and the cheese is thoroughly melted.
  • Remove the sandwich to a plate or cutting board and let sit for a few minutes to allow the cheese to firm up just a bit. Slice and serve.
Keyword Comfort Food, Quick

Strawberries And Triple Cream Cheese With Basil Cookies Recipe

original recipe: http://www.grouprecipes.com/116745/strawberries-and-triple-cream-cheese-with-basil-cookies.html
Prep Time 45 mins
Cook Time 15 mins
Course Dessert


For the Cookies:

  • 2 egg white
  • 1/3 cup granulated sugar
  • 3 tablespoon unsalted butter melted
  • 1/3 cup all purpose flour
  • 2 tablespoon julienned fresh basil save sprigs for garnish!
  • 2 tablespoon sliced almonds lightly toasted

For the Strawberries:

  • 3/4 cup water
  • 1/3 cup sugar
  • 2 cups strawberries stems removed & berries quartered
  • 1 teaspoon vanilla extract
  • 8 ounces triple cream cheese


  • Preheat oven to 350F

For the Cookies:

  • In the bowl of a stand mixer, using the whisk attachment, beat the egg whites until frothy, about 2 minutes (a hand mixer works fine too). Slowly add the sugar and beat until soft peaks form, 5 to 10 minutes. Slowly drizzle the butter into the egg white mixture and mix for 1 minute. Turn the mixer to low speed and add the flour and basil. Mix just until incorporated.
  • Line a baking sheet with a silicon mat such as a Silpat (or use parchment paper). Mound tablespoons of the batter 2 inches apart on the sheet. Place about 3 almonds on each cookie. (See Photo.) Bake until golden brown, 10 to 12 minutes. Let cool to room temperature. (Cookies are best eaten the same day, but you can store them in an airtight container for up to 2 days. The texture may become a little chewy).

For the Strawberries:

  • Make simple syrup: In a medium-size saucepan, combine the water and sugar over high heat. Cook, stirring constantly, until the mixture comes to a boil. Let cook 1 more minute. Turn off heat and let cool to room temperature about 45 minutes.
  • Measure out 1/3 cup of simple syrup. Reserve the rest for another use. Put the strawberries, simple syrup, and vanilla into the saucepan you used to make the simple syrup. Bring to a simmer and cook for 2 minutes. Turn off heat and let cool to room temperature. The strawberries will continue to release liquid as they cool.
  • Place two cookies on either side of 6 dessert plates (or you can plate everything on one large platter). Place a slice of cheese in the middle of the plate. (See Photo.) Using a slotted spoon put a few strawberries next to the cheese. Garnish with a sprig or two of basil on each plate. Serve right away.

The Potsdam Food Co-op & Carriage House Bakery and Deli are located at 24 Elm Street and are open daily from 8 am to 7 pm, with curbside service available. It is a member-owned cooperative grocery store (although membership is not required) where everyone is welcome to shop and anyone is welcome to join. Committed to the community and local sustainability, its emphasis is on providing natural and organic foods with the practice of buying from local and regional growers and producers. A large selection of specialty items such as gluten-free, dairy-free, vegetarian, and vegan foods are also available.

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