Vaughan Cheese

08/15/2026

Come see megan and feast on cheese with your beer next weekend! 8/22 (noon-5) & 8/23 (3-5)!

Have you seen the cheese? Megan from Vaughan Cheese has been bringing her mobile setup to the taproom lately, and it's been a fantastically tasty pairing with some local beer! She's on our schedule all of next weekend (Saturday the 22nd & Sunday the 23rd), so plan to enjoy craft American cheese with your craft Calvert county beer!

08/14/2026

Beer & Cheese Pairing Class!! Wednesday 9/2 @ 6pm. Come celebrate Unauthorized Brewing turning 1 while you learn how to successfully pair their beers with cheese. Space is limited so get your ticket now.

Unauthorized Brewing

Come celebrate Unauthorized Brewing's 1st anniversary by learning how to masterfully pair their beers with cheese. Class will be at Unauthorized Brewing on Wednesday, September 2nd at 6:00. Doors open at 5:30. Tickets are required and space is limited. Enter the world of beer & cheese pairings t...

08/14/2026

A guest who'd already tasted Jasper Hill Farm cheeses before walking through our door still left calling Caspian the standout. That's what a good recommendation does.

Caspian is the wheel Megan keeps steering people toward right now. It's a bloomy, bark-wrapped beauty from Jasper Hill in Vermont — buttery and brothy with that soft, spoonable center you keep going back for. Regulars mention it by name on the way out.

Bamboozle is the surprise pick. First-timers taste it, pause, and then quietly ask us to wrap a piece to take home. Layered, a little funky, the kind of cheese that earns real estate on any board.

And nobody, nobody, leaves without a crock of Ploughgate Cultured Butter. Churned by hand in Vermont from cream that's been sitting with live cultures until it turns tangy and nutty and gold. Spread it on warm bread with flaky salt and you'll understand why one guest wrote it was on par with Animal Farm butter.

Three picks. One counter. Come see what Megan sends you home with.

4116 7th Street, North Beach. Wed–Sun, 11–8.

08/12/2026

Ever wonder what raw vs pasteurized really means on our cheese tags? In the US, any cheese aged less than 60 days has to be made with pasteurized milk. Domestic or imported, no exceptions. That single rule shapes a huge amount of what ends up on our counter.

So when you see "raw milk" on a label, it's telling you two things at once. That cheese has spent at least 60 days aging, and the cheesemaker chose raw milk to carry the flavor through that time. Raw milk keeps the natural enzymes and microbes alive, which is how an aged wheel can start tasting like the pasture, the season, even the weather the animals grazed through.

Pasteurized cheese isn't the lesser option, though. Not even close. Fresh chèvre, a bright young mozzarella, a creamy bloomy rind meant to be eaten in weeks, not months. Those styles shine with pasteurized milk, and the law lines up with what makes them delicious anyway.

The real story is the choice behind it. A good cheesemaker looks at the style, the aging time, and the rules, then picks the milk that makes the best possible cheese. Raw or pasteurized, it's a decision made with intention.

Curious which of your favorites are raw milk and which aren't? Come taste and ask. We'll walk you through it 🧀

08/11/2026

Cheese: always the right choice.
Come enjoy some with us. 4116 7th Street, Wed–Sun 11–8 or online at www.vaughancheese.com
Bring someone to relax with.

08/10/2026

Most butter is just churned cream. Cultured butter is what happens when you take it to Europe and bring it to museums. jk.

Ploughgate Creamery in Vermont has been making theirs the European way since 2014, in tiny batches, with fresh local cream from Maplebrook Farm. Before a single paddle turns, that cream ferments slowly with live cultures. Same thing that gives good yogurt its tang, same thing that turns milk into cheese. The result is butter with actual depth. Nutty, a little grassy, a whisper of that yogurty brightness on the finish.

Spread it thick on a piece of warm crusty bread, hit it with flaky sea salt, and you'll understand why people in France have been eating it this way for a couple hundred years. It's not fancy. It's just made with intention, and you can taste every step.

08/08/2026

Summer supper tonight! Starts at 5:00. No reservations- come join us and pull up a seat. 🧀🌊

08/08/2026

Come say hi and stock your fridge! North Beach Maryland

08/08/2026

Summer Supper is tonight! Saturday 8/8, starting at 5:00. No reservations, so just show up. 🧀🌊

08/07/2026

She walked in not knowing a washed rind from a bloomy. She walked out with three new favorites and a very specific opinion about sheep's milk.

That's our favorite kind of moment at the counter. The shift from "I just like cheese" to actually knowing why you like it — why a summer-milk tomme tastes grassier than a winter one, why a natural rind carries more earth than a waxed wheel, why one aged gouda hits caramel and another leans savory.

None of it is snobbery. It's just paying attention. Once you learn to notice the breed of the animal, the season the milk was pulled, the caves it aged in, everything on the board starts telling you a story.

If you want that kind of aha moment for yourself, come sit with us. Our Cheese Board & Painting Night is July 30th — a couple of hours to taste, paint, ask every question you've been holding onto, and leave with opinions of your own.

Grab a spot at vaughancheese.com. Space is limited, and this one always fills up.