Originally from the Netherlands, Jos Vulto began making and aging cheese in his Brooklyn apartment. An artist by trade, he never set out to become a cheesemaker but after half a year of experimenting and favorable reception of some of his creations, he started to explore the possibility of starting his own creamery. Vulto and his late wife owned a seasonal getaway in Walton, a small town in the western Catskills of New York that ended up being the perfect location for his new venture.

With its beautiful rustic natural rind, Hamden is inspired by French cheeses like Tomme de Savoie and Tomme Crauyeuse. It began as a “wild Ouleout” -- Vulto would set aside a few young wheels of his signature washed-rind cheese and let the molds and yeasts on their rinds develop naturally. Named for a neighboring town, Hamden has since evolved into its own cheese. It offers a semi-soft paste redolent of the forest, and flavors of milk, grass and wet hay. 

Farm / Company: Vulto Creamery

Cheesemaker: Jos Vulto

Proprietor: Jos Vulto

Affineur: Jos Vulto

City, State: Walton, NY

Region: Northeast

Country: USA

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Rind: Natural

Texture: Semi-soft

Aging: 3 months

Size(s): 3-pound wheel