Culpeper Cheese Company

Special Event Closings this week!

October 31, 2024 (Th)
Halloween - Closing 4pm.
Kitchen Closes at 3pm
Appreciate the revelry of Halloween in the streets.

November 3, 2024 (Su)
Closed for Private Event - Yeah, we do those - you should book one :-)

Also you just gotta love that a random Unicorn walks main street, Culpeper. (Photo)

Honey and Lavender Ricotta filled doughnuts. Collaboration with The Farm at Reva, Seek Lavender and Knakal's. While they last....

Cabot Creamery’s Clothbound Cheddar turns 20!

In 2003, Cabot Dairy Coop (more than century old) turned to newly founded Jasper Hill to age a special project / experimental clothbound cheddar. Cabot’s project cheddar was produced with milk from a select herd of cows, and produced with a nod to historical methods of cheese making including a cloth wrap. When the young Cabot cheese is received at Jasper Hill it’s rubbed with lard (tradition) and cloth wrapped (a second time) before careful monitoring, brushing, turning and aging begin in Jasper's caves.

The resulting cheese, Cabot Clothbound, and its decades of success, is widely lauded as the catalyst for simultaneously securing and expanding the Vermont Cheese scene.

Cabot Clothbound features a distinctive tang, a rich caramel nuttiness, and a rustic, crystalline texture that is both irresistibly addictive and wonderfully comforting. Come taste what pairs so well with Cider, apple pie, bold red wines and Fall.

Fall in for seasonal favorites, rarities and whackadoo options like pumpkin whoopie pie beer. Yes, for real - like Autumn in a glass with a boozy twist. Jasper Hill’s seasonal orange hued “Moses Reaper” pairs with hot honey, candy corn, ectoplasm and (when sliced with guillotine) oozes beautifully across crusty baguette. Here while it lasts. Mimolette is adding color to the case and Walter, the creepy face of “Challowen”, is up from the cellar. Mackenzie's pumpkin chevre (tastes like pumpkin cheesecake) makes its seasonal return on Saturday. Stop in, it’s time to get your gourd on!

Sometimes we each need a touch of comfort, a hug, a reminder that things can be both simple and good. This week’s special sandwich may be that. Italian Mortadella (no pistachios) is quickly fried and served with a Dijon / Dukes mayo blend on toasted sourdough bread. Chips. No pickle. Crispy, gooey and with a satisfying Unami bite of mortadella - call it what it is, fancy baloney grilled cheese. See you soon.

Getting our Oktoberfest on for restaurant week. Serving up beer braised Bratwurst nestled in a buttery split top roll topped with fresh sauerkraut, pickled onions paired with pretzel bites with homemade cheesy mustard sauce. Keep the Oktoberfest theme going and add a special German (by the Glass) beer to your meal, Ein Prosit! Indeed. Available through Sunday.

Mean Old Tom and Alice make for a funky union. Drunk Alice. She’s the kind of drunk that you want to keep around. However, this seasonal Von Trapp Farmstead cheese is fleeting. This year’s version of the washed bloomy rind charmer (from Von Trapp Farmstead) is bathed in Mean Old Tom stout with vanilla (Maine Brewing). The resulting funk is fantastic: notes of grass, fermenting hay, vanilla, tropical, and some meaty notes. Make plans to swing by on and give Drunk Alice a designated ride home.

Charcoal Grilled Chicken in Brunswick stew? Yes, chef has once again upped his game combining five cooking techniques (and a cornucopia of ingredients) to build a depth of flavor that elevates “Brunswick stew”. Pictures won’t do it justice, you will have to come in and try for yourself.

Swim on in and we’ll light up and melt for you. Be it a cheese brulee (pictured) or grilled cheese sandwich (crispy, toasty, melty) your heart, and stomach, know where you need to be for lunch today.

Grateful for our summer interns and already looking forward to their returns on winter break. The three people who lifted us through the summer are radically different from each other, but quickly knit into our small (and quirky) team with aplomb. Their collective talents and achievements are literally….stunning. We are excited to be a part of their journey and will enjoy watching their next steps. Thank you Connor, Lia & Stanley.

📣 MENU SPECIAL 📣

Nueske cherry wood smoked bacon is a star on this Culpeper Cheese take on a BLT. The balance of thick cut tomato against fresh lettuce and perfectly crispy bacon has us salivating! 😋😋

This is already on its way to becoming a fan favorite, so get yours while they last!

Don't miss out on our next Cheese Class this Wednesday, 7/24, which is all about cheese & the grill! Spoiler Alert: not all cheese is made for melting 👀

Link to sign up: https://conta.cc/4bTUG9x

P.S. We're closed tomorrow, Sunday, 7/21, so stock up on all your cheesy goods now!

We are LOVING our new cheese classes! Thank you to the latest participants who joined us to learn about the thoughts and processes of building a cheese board. You all hit it out of the park with inventive pairings and colorful interpretations. Brava! We look forward to seeing more of you at our next class, all about blue cheese.

learn more & sign up here: https://lp.constantcontactpages.com/ev/reg/x3acerk

Don't forget to sign up for our upcoming cheese class! It will cover our top tips and tricks for making a cheese board at home, teaching you the skills to wow your friends and family.

Details: https://conta.cc/3VgtTO5

You can see our entire upcoming schedule here: https://culpepercheese.com/events/

Summer is the time to make the most of fresh mozzarella! We've selected some of our all-time favorites for pre-order to ensure you get a taste of the season. Buffala, bulk, and more!

Place your order today: https://conta.cc/3RG7rxd

We had such a blast hosting our first cheese class in the new series this past week! If you couldn't make it, don't worry - we have more on the calendar! Take a look at some of our upcoming offerings and sign up for your favorite(s) today.

https://culpepercheese.com/events/

When we started this new chapter with the Culpeper Cheese Company, we took time to reflect on what we had done on Davis and Covid pop-ups and where we wanted to go. In this meditation, we landed on our core values: Educate, Elevate, and Empower.

We are deeply committed to making gourmet food not a luxury but an experience everyone can enjoy. At the Culpeper Cheese Company, we believe that cheese is for everyone, and we are thrilled to be a part of spreading this message.

Living up to our values, we are now offering regular, interactive classes in our space. Our first in the Cheese Class Series is this Wednesday, and we can't wait to see you there! Stay tuned for the rest of the exciting summer schedule, which will be published soon.

As part of this mission, we’re also dedicated to community outreach. We had the amazing opportunity to visit Lightridge High School to present to a Food Sciences class about the Cheesemaking process and provide some samples (pictured) to curious students.

We had an absolute blast during our visit to Lightridge High School. The students were not only gracious enough to bake us PHENOMENAL cookies, but they also sent us the most thoughtful, cheesy thank-you notes. We are truly grateful for such a warm reception and the chance to share our love of cheese.

Whether you’re looking to stop in for a unique class, host a cheese or food-related event, or are interested in having us speak - reach out to learn more today! We’re always happy to teach on the wonders of cheese and learn more ourselves.

The link to sign up for tomorrow's class is here: https://lp.constantcontactpages.com/ev/reg/7k8n6je/lp/63048125-c155-461c-9fa8-b394e4f6e114

Let us know in the comments if there’s a class you want to see!

Did you know that May is American Cheese Month? 🧀 If you're interested in learning more about what that means, and tasting some of the most delicious cheese from the USA, our first class in the Cheese Class Series is for you!

Join us for a delightful evening of cheese! We will be tasting some of our favorite American cheeses, telling their stories, and teaching you how to best pair them. Use the link below to learn more and register today! (space is limited!)

https://lp.constantcontactpages.com/ev/reg/7k8n6je/lp/63048125-c155-461c-9fa8-b394e4f6e114

This Mother's Day, we want to take a moment to celebrate all mothers, both human and animal. There's a unique connection between cheese and mothers, through the way they provide for us and nourish our bodies and souls.

The cows (and other animals) that become mothers and share their milk with us for all the amazing dairy creations we've invented deserve to be acknowledged and celebrated as well.

No matter how you're celebrating (though we certainly hope there's cheese), let us take a moment to thank all mothers for their unwavering love and dedication. Happy Mother's Day!

Of course we have an Irish cheese! But did you know about the chocolate?

Opening late (after 12pm) today Saturday March 2, 2024 . Grease trap failed. Plumbers in route will re-open ASAP ! Thanks for your understanding! Why the beautiful photo ? The sun will shine again, just need to get through the rain.

Big is beautiful. Meet Emmental Francais - this raw milk cheese from the Savoie region of France that is expansive enough to hug with both arms fully extended. Curvaceous and weighing in at 182 lbs, we are smitten with the plentiful eyes and light amber hue of the pate (center). Make plans to stop in on Wednesday and swoon savoring the mild buttery flavors of this cheese, a cheese that looks forward to melting with you.

“To be effective, an army relies on good and plentiful food” - Napoleon. Today's sunshine cooler temps have us wandering back to a stint as a galley captain. If you're not at sea, stop in and fuel up with our Minestrone soup or caramelized onion with porter beer grilled cheese sandwich. Open at 11am