Farms | Littleton Food Co-op

You Won’t Regret These Five Cheese Recommendations

November 16, 2025 By Littleton Food Co-op

by Travis Brenchi, Littleton Co-op Cheesemonger

Cheese season never really ends around here. But when the air turns crisp and cozy foods start calling, the Specialty Cheese Counter becomes a gravitational force. We find ourselves craving that perfect creamy wedge, the one that turns a simple snack into an event. Lucky for all of us, the universe (or at least the Co-op) has conspired in our f(l)avor: on Wednesday, November 19th, 2025 we’re hosting a Wine and Specialty Cheese Flash Sale — 20% off all wine, specialty cheeses, crackers, jams, olives, and more.

Whether you’re restocking your cheese drawer or plotting your Thanksgiving party board, these are the cheeses you don’t want to leave behind. Even if you miss the sale, consider stopping by and checking out these recommendations from near and far:

Fromager d’Affinois – France

Fromager d’Affinois, is a crowd-pleaser for good reason — it’s as if Brie took a spa day and came back silkier, richer, and even more irresistible. This double-cream beauty owes its impossibly smooth texture to ultra-filtration, a process that gently removes water from the milk before cheesemaking, concentrating the good stuff: butterfat, flavor, and all that luscious creaminess.

The result is a rind that gives just enough resistance before melting into a buttery interior that coats the palate like velvet. It’s elegant but never fussy, approachable yet refined — perfect for novices learning the language of cheese and experts looking for a familiar friend.

Try it on Effie’s Oatcakes or with a dollop of tart cherry jam (both found in the Specialty Foods Department) for a sweet-salty balance that’s pure poetry.

Withersbrook Blue – Jasper Hill Farm, Vermont

If you’ve ever hesitated at the sight of blue veining, this is the cheese that will win you over. Withersbrook Blue from Jasper Hill Farm is a small-batch Vermont marvel — creamy, balanced, and washed in Eden Ice Cider, which infuses it with delicate apple and floral notes.

The cider wash gives it a fruity lift that softens its tang and leaves a lingering sweetness on the finish. Think orchard air meets buttery, mineral-tinged richness. It’s the cheese equivalent of a wool sweater — cozy, layered, and distinctly New England.

Serve Withersbrook Blue with Firehook Sea Salt Crackers from our Specialty Foods shelves and a glass of Eden Ice Cider, and you’ll understand why locals are fiercely proud of what Jasper Hill does.

Barber’s 1833 Vintage Reserve Cheddar – England

For those who love cheddar but crave something deeper, Barber’s 1833 Vintage Reserve is a masterclass in balance. Made by the Barber family in Somerset — the world’s oldest cheddar-making family, by the way — this cheese is aged for two full years to develop a complex flavor that’s both savory and subtly sweet.

The texture is firm yet crumbly, with tiny, satisfying crystals that form during long aging. It’s sharp, mature, and full of character without veering into harshness. In other words, it’s a cheddar that knows exactly who it is.

Pair it with crisp apple slices or a spoonful of ale mustard, and you’ve got a snack that’s simple but sophisticated.

Oma – Von Trapp Family Farmstead, Vermont

From the hills of Waitsfield, VT comes Oma, a washed-rind wonder from the Von Trapp Family Farmstead (yes, those Von Trapps — and they really can make cheese sing). This semi-soft, alpine-style cheese bridges the gap between approachable and adventurous. Beneath its orange-hued rind, you’ll find a supple, buttery paste that gives off a gentle aroma — think toasted nuts, broth, and a hint of earthiness.

It’s a little funky on the outside, all warmth on the inside. Its savory depth pairs beautifully with our refrigerated olives found in the Specialty Foods Department.

For those who think they “don’t like stinky cheese,” Oma is the gentle introduction that changes minds.

Parmigiano Reggiano – Italy

No cheese board — or pasta night — is complete without the “King of Cheese.” Parmigiano Reggiano earns its crown honestly. Aged for a minimum of 24 months, it’s dense with tyrosine crystals (those delightful crunchy bits) and packed with umami depth. Break off a shard, and you’ll taste notes of toasted nuts, browned butter, and hay fields under the Italian sun.

It’s as versatile as it is delicious: shave it over risotto, crumble it onto roasted vegetables, or snack on it straight. And for the chefs among us — we also sell Parmigiano rinds at the cheese counter. Drop one into soup or stock and watch your kitchen transform. Waste not, flavor more

More Than Just Cheese

Of course, a great cheese deserves worthy companions. During our Flash Sale on November 19th, you’ll find 20% off all specialty cheeses and accompaniments in our Specialty Foods Department — that means Effie’s Biscuits, Firehook Crackers, and select artisanal jams, spreads, refrigerated olives and more are all part of the celebration. These are the good ones — the pairings that make your cheese board sing.

So here’s your final reminder: Wednesday, November 19th, 2025, one day only — 20% off all Specialty Cheeses/Foods and wine. From buttery Fromager d’Affinois to bold Vermont blues and nutty Parmigiano, this is your moment to stock up, snack boldly, and maybe discover a new favorite wheel.

* Specialty Cheese and Wine sale is valid 11/19/25 only. Includes in-stock items, while supplies last. No rainchecks or special orders. Standard restrictions apply; this promotion cannot be combined with other sales, coupons, discounts, or offers. Limit 12 bottles of wine per purchase. Only cheeses and accompaniments at the Specialty Cheese and Foods counter and refrigerator are included. Cheeses in our vegan, dairy, deli, meat, and Cabot coolers are not included in this sale.

Reflecting on Lost Nation Orchard

October 30, 2025 By Anastasia Maher

written by Kevin Winters, Littleton Co-op Manager on Duty

Food for Thought is a new online space by the Littleton Food Co-op for Co-op staff, members, and partners to publish musings & reflections on what they care about.

Did you know the world’s most influential organic apple orchard is right here in the North Country? Lost Nation Orchard is about 25 miles north of the Co-op in the Lost Nation section of the town of Northumberland, NH. Home to Nancy, Gracie, and the late Michael Phillips, this small, local, family run holistic orchard produces the most delicious apples you will ever taste. To quote Dave Chapman, co-director of the Real Organic Project, and founder of the Vermont Organic Farmers organization, “Michael Phillips was the patron saint of organic orcharding.” Michael started Lost Nation Orchard almost 40 years ago at a time when everyone said it was impossible to grow apples organically. In fact, many people still say it is impossible to grow organic apples if you’re in New England. Michael has clearly proven all the naysayers wrong. Over the decades he became the most influential organic apple grower in the world. He grew over 120 different varieties of apples, both ancient heirlooms, and brand new experimental varieties. He wrote three seminal books on organic apple growing, which are widely considered to be classics, and a must read for any organic orchardist. He traveled far and wide lecturing, consulting, and giving workshops on how to grow organic apples. Also, Michael was the founder of the Holistic Orchard Network which has over 2,500 members from at least 7 countries. Countless prospective and experienced apple growers made the pilgrimage to his orchard to attend his workshops and learn from the master. Just bite into one of his apples, and experience an intense wave of complex, juicy flavors, which will radically alter your perception of what an apple can be.

Michael was also a wonderful human being. He was larger than life, and yet kind and gentle, with a down to earth, easy going personality, which made you feel right at home. Despite almost always being the most knowledgeable person in the room Michael was the best listener I’ve ever met. He would sit quietly listening, observing, and learning from those who had come to learn from him. An inquisitive mind of the highest order. I was blessed to know Michael for a dozen years or so, and have incredibly fond memories of visiting the orchard as many times as I could during apple season. For a food lover like myself there was nothing better than spending time with Michael in his apple barn as he excitedly danced about endless baskets filled with a kaleidoscopic variety of apples saying, “You absolutely must try this one, it’s an experimental variety developed in Czechoslovakia in the 1990’s , it has explosive flavors of citrus and PINEAPPLE. Yes, Pineapple!! And then there is this one here, and oh don’t miss out on this one, and make sure you try this old timey New England variety that has notes of bourbon, vanilla, and burnt sugar.” And on, and on it would go. What a blessing it was experiencing a true master of his craft spreading the joy created by the fruits of his labor.

And Michael was a family man. He met the love of his life, Nancy, when they both worked for a group foster home for abused and neglected children. The goal of the program was to offer the children natural foods, lots of time in nature, and a stable environment. They walked through this green world together for 37 remarkable years. Their daughter Gracie was the apple of his eye, and whenever he mentioned her, which was often, a visible twinkle could be seen radiating from his eyes. Like so many immensely talented people it seemed The Creator had important work for Michael in the Great Mystery that lies ahead of us all. He was called to that work in late February of 2022. Luckily for all of us, Gracie has decided to move back home and take over management of the orchard, thus continuing her father’s immensely important legacy. Gracie and Nancy are working extremely hard to continue this truly unique North Country family farm, and for the first time ever, Lost Nation Apples are available at the Littleton Food Co-op during apple season!!

And a word about spots. You’ll notice some spots on these apples, which is totally normal as all apples grown organically in New England, or any other temperate climate, will have spots. Most organic apples you see are grown in the dry, continental climate of eastern Washington state where it almost never rains. These spots have no flavor and do not affect the quality of the fruit at all. The only way to eliminate them in New England is to use chemical sprays. As Joni Mitchell famously sang, “Hey farmer farmer, Put away that DDT now, Give me spots on my apples, But leave me the birds and the bees, Please!”

We only become wise when we recognize that we need to emulate nature in our agricultural systems and in how we care for this planet.” – Michael Phillips

The views and opinions expressed in this article are the author’s own and do not necessarily reflect the view of Littleton Food Co-op.

Eat Local Month Producer Highlights 2025

August 27, 2025 By Anastasia Maher

To celebrate Eat Local Month in August 2025, we dismantled the idea that eating local is “too difficult” or “outside the normal way” by putting together suggested everyday occasions over 20 local items. We hope one of these gives you a starting point to try eating local all year long, or serves as inspiration to create your own everyday occasion to support local growers and producers.

Local Sweet Treat

Listen: We know you’re going to pick up a sweet treat from the Co-op anyways. Why not make it a LOCAL sweet treat? We have plenty of locally produced options to fill that sweet tooth fix throughout the store. Whether you’re looking for a perfectly creamy ice cream for after dinner, a lil’ chocolate to sneak between meetings, or the socially acceptable may to drink maple syrup in public (hint: it’s maple candy!), we have a local option. And remember, this is just a sneak peak into some of the local sweet treats we have! There’s plenty more waiting for you in store.

Local Date Night

Whether it’s a night in with friends or a special romantic evening at home, everything can be improved with a charcuterie board made with local ingredients. We just got restocked with Roberta’s Crooked Mile goat cheese, so make sure a sweet or savory pick of her selection is included! If you want a decadent dinner, consider a delightful dairy-free option from Shire’s Naturals (NH’s first plant-based cheese company) or a spiced up entree with the help of Wozz! Kitchen Creations. And forget ending the night with chocolate! Local food lovers know that organic strawberries are the way to anyone’s heart. Hermit Woods wine will wash it all down. Of course, these are only some of the great local date night options we have at the Littleton Co-op.

Local Breakfast in Bed

Local breakfast in bed: the dream! You can certainly take any of these local ingredients to a normal, everyday breakfast routine, but since we’re dreaming here, we’re going all out and living in lavish local luxury — without even leaving the bed. That means fluffy pancakes from Polly’s Pancake Parlor mix smothered in Mount Cabot Maple single-source Grade A syrup. Mount Cabot Maple cream (aka maple GOLD) if it’s an extra special occasion. Don’t worry, we’re not going to get sick on sweets; it’s all going to be balanced out with a couple of crispy, thick-cut strips of North Country Smokehouse bacon. Drooling yet? And of course, it’s all getting washed down with locally-roasted coffee. This morning, we’re reaching for Jenna’s Promise Roasting Co.’s Local Blend. And now you’ve just eaten breakfast and given back at the same time! Proceeds from this VT coffee company go directly to supporting the work of Jenna’s Promise, which focuses on building healthy and safe communities by reducing the burden of substance use disorder in the region. Not to mention it’s a great cup of ‘joe Not a coffee fan? Pour yourself a tall glass of Hatchland Farm milk and support one of the few remaining independent dairy farms in the area. And you know it’s good, because the Hatch family lives by the motto: “If we wouldn’t eat it ourselves, we won’t sell it to you.”

Local Packed Lunch

Since we make such a big deal out of celebrating locally produced food, you might think it’s for special occasions only. This guide especially is meant to demonstrate how you can incorporate local food into your everyday routines — like for lunchtime! A lunchbox packed with Vermont Smoke & Cure meat sticks, Port City Pretzels, Cabot Creamery cracker cuts, and a hearty sandwich on Klinger’s sourdough is definitely better than cafeteria food and your soggy leftovers in the office fridge (no shade). And we love having a local company like Bee’s Wrap focused on sustainable plastic-free packaging to perfectly compliment any local goodie.

Local Weekend Kickback

BBQs are a common weekend celebration, and we suggest firing up some Robie Farm local beef burgers and serving with a side of grilled veggies, like peppers and eggplant from 4 Corners Farm. If family and friends can’t make it for a gathering, at least take a moment to do a cheers to a great summer — a can of Wildbloom and new Woodstock lemonade for the non-drinkers would be our suggestions. If all else fails, chillin’ on the couch with some Wrap City chips (2 bags per person should be enough?) is a completely valid option. What’s everyone’s summer weekend plans shaping up to be? Consider closing out the week with one of these great local products!

Producer Spotlight: Strafford Organic Creamery

January 27, 2025 By Anastasia Maher

Producer: Strafford Organic Creamery

Founder/Owner: Earl Ransom and Amy Huyffer

Location: Strafford, VT

Found at the Littleton Co-op: Ice cream, milk, eggnog (seasonal)

Website: Facebook Page

Our modern day food systems were built on the backs of People of Color (POC), particularly the Black community, without making room to acknowledge their important contributions. During the month of February, celebrated as Black History Month, we take intentional moments to celebrate Black entrepreneurs, inventors, and businesses that have shaped the way we eat, drink, and live. Supporting a vibrant and diverse producer network is a yearlong goal of the Littleton Co-op, and we are proud to highlight BIPOC (Black, Indigenous, and People of Color) voices. Read more about Littleton Co-op’s Diversity, Equity, and Inclusion (DEI) work here.

Strafford Organic Creamery– steered by Earl Ransom, Amy Huyffer, and family– at Rockbottom Farm, is a living legacy in Vermont. As the one remaining dairy farm left in Strafford, VT, down from over two dozen in the town’s previous life, there’s a lot of pressure on them. Add the fact that Earl is one of three Black dairy farmers in Vermont*, and the spotlight shines brighter. But in Earl’s experience, “Being Black in Vermont has always been interesting, because it’s existing in a place people don’t expect you to be, no matter your profession.”

No matter the pressures that may or may not be on them, Strafford Organic Creamery is not one to succumb to doing anything any way other than what’s best for their Guernsey cows, their land, or their planet. They’ve been bottling their milk in glass since 2001 and haven’t looked back. Yes, plastic would be cheaper, and doesn’t require constant bottle return solicitations, but it’s nowhere near as sustainable. This goes hand in hand with their decision to remain a standalone farm, which means they do their own bottling on site. This means the Ransom family are the ones directly overseeing the process and setting their own standards. Their cows –with names like Pomegranate, Naan, and Larkspur– roam on organic, diversified pasture for 22 hours a day. Amy sums it up best: “I’ve thought about quitting every day, but I’ve never thought about compromising our values.”

Learn more about Strafford Organic Creamery on That’s Rad Episode 45: Strafford Organic Creamery where Amy Huyffer talks with the Co-op about life on the farm, Vermont’s dwindling dairy industry, and their mouth-watering ice cream.

*according to 2017 US Department of Agriculture census data

Fire Cider Recipe from Heartsong Farm Wellness

January 13, 2025 By Anastasia Maher

We were fortunate enough to host Grace Phillips of Heartsong Farm Wellness Center at the Littleton Co-op in January 2024 to lead a class on fire cider. Participants learned about typical fire cider ingredients and the benefits of this beloved tonic. While herbalist Rosemary Gladstar has the best known recipe for fire cider, it has truly evolved to be more of a concept than an exact recipe after years of adaptation in the herbalism and wellness communities. That being said, you can truly make this your own, so don’t fret about exact measurements or the need to substitute or omit an ingredient. After all, you’re the one who is going to be consuming it, so make it to your enjoyment.

Whatever ingredients you want to include in your fire cider, make sure to grab them here at the Littleton Co-op! We have the North Country’s best selection of local organic produce (often on sale!) to make your fire cider shine. Below is the recipe Grace shared during the Co-op’s fire cider making class:

Ingredients

 ½ gallon raw apple cider vinegar
 2 Onions (yellow preferred), chopped
 1 Lemon, zested and juiced
 2-3 Cayenne Peppers, chopped
 1 Fresh Ginger Root, grated
 1 Fresh Horseradish Root, grated
 2 bulbs Garlic, crushed or chopped
 Small jar of raw Honey

Equipment

 ½ gallon glass mason jar
 1 correct size lid (ideally the plastic ‘no spill’, but regular metal lid is fine)
 Cheese grater
 Paring Knife
 2 Cutting Boards
 4 small bowls
 Small and large spoons
 Parchment or wax paper
 Cheesecloth or strainer
 Paring Knife
 2 Cutting Boards
 4 small bowls
 Small and large spoons

Place your desired amounts (or all of each) of the onion, lemon zest, lemon juice, cayenne peppers, ginger, and horseradish into the canning jar. Cover with apple cider vinegar by two to four inches. If using a metal canning jar lid, place a piece of parchment or wax paper under the lid to prevent the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily during that time.

After one month, use a cheesecloth or strainer to separate the solid ingredients and any pulp from the liquid, pouring the vinegar liquid into a clean jar. Add honey to taste and balance out the fiery ingredients. 1/4 cup honey is a good place to start. Stir honey into vinegar until incorporated. Taste and continue adding honey until reaching desired sweetness level. The mixture should taste spicy, hot, and sweet (if desired).

Fire cider can keep for several months unrefrigerated and in a cool pantry, but it is best kept in the fridge. Use as a daily wellness tonic, or as a sauce for salads, vegetables, and grains. And if you don’t want to discard your strained out ingredients, check out this waste-reducing recipe for Fire Cider Chutney from our friends at Shelburne Farms. Enjoy!

Where’s the Milk?

February 4, 2024 By Anastasia Maher

Many folks have been asking this winter: “Where’s all the Robie Farm milk?” “Why do you not have any Huckins Farm products on the shelves?” Although we’re tempted to stockpile all that local dairy goodness for ourselves, that’s not what’s happening here. We wanted to set the record straight about local dairy this winter.

First, there’s the cows themselves.

Simply put, cows do not produce as much milk in the winter. Unlike childhood storybooks have led us to believe, cows are not constant suppliers of milk that are ready with a fresh squeeze whenever we feel. Many factors affect milk production, and a huge one is weather. When temperatures drop for our infamous New England winters, it changes the life of a cow completely. First, their feed changes. Gone are the rolling acres of fresh green pasture; farmers become more reliant on hay and alternative feeds. Did you know that cows can drink an average of 3 to 5 gallons of water a minute? Cows are pretty fussy about their water temperature. Water that’s too cold or even frozen is not going to fly. No hydration or nutrition = no milk. In addition, cows have to send their bodily energy away from making milk for the winter. It goes either to maintaining their internal body temperature or producing new life to continue the milking cycle.

Secondly, there’s the farmers.

It’s not uncommon to hear a dairy farm being referred to as a seventh, eighth, twelfth generation or beyond operated farm. This means the farm is run by a family, like many of our local farms are. Staffing a dairy farm is a hard task year round, but especially difficult in the winter. Children that would be helping around the farm return back to school, work slows enough to not justify part-time farmhands, and conditions can become brutal for even the most experienced farmers. Suffice to say, if there even is milk to prepare, there might not be enough people around to do it.

So when is the milk coming back?

Short answer is we don’t know, but we’re working hard to make sure it’s as soon as possible. A high priority of ours is cultivating meaningful relationships with our local dairy farmers, and we know they will prioritize getting milk back on our shelves as soon as possible. However, we can’t sell you milk when there is none coming from the farm. The dairy farmers cannot predict what factors will impact milk production in the coming weeks, so, unfortunately, they can’t tell our Dairy Department when they will deliver. We also don’t want to name a random date only to get your hopes up and generate disappointment when unforeseen circumstances kick in.

Then how will I know when it’s back?

The best recommendation we have is to call the store to inquire about a product you are interested in. We cannot call customers when a product comes in or set aside product; we see hundreds of customers everyday and our staff are too busy to carry out special requests like these. This is also a great opportunity to try something new! We have thousands of products in store and new items added weekly. Who knows, you might just discover a new favorite.

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