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PHOTOS: JOE ST. PIERRE (1,6,9); MELISSA DIPALMA (4); LORI PEDRICK (5); ALL OTHERS COURTESY OF SOURCE

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Yankee editors share some favorite tastes of New England that deliver to your doorstep

1SHARP CHEDDAR | SHELBURNE FARMS (VT) A great all-purpose medium-sharp cheddar is buttery and tangy, can shine on a cheese board or elevate a grilled cheese, and comes at an affordable price. Shelburne’s 6-Month Cheddar stands out for its complex flavor and rich buttercup hue, thanks to the farm’s herd of

Brown Swiss cows, who spend warm-weather days in grassy meadows overlooking Lake Champlain. store.shelburnefarms.org

2HARD CIDER | FARNUM HILL CIDERS (NH) The heady offshoot of Poverty Lane Orchards, one of the oldest apple operations in New Hampshire, Farnum Hill brings out a whole new palette of flavors in its cornerstone fruit—and will happily deliver the results to cider lovers in 41 states and D.C. Choose from the Extra Dry Cider, the fizz-free Extra Dry Still, or the more rustic and casual Farmhouse Cider, a friendly pairing with almost any food. farnumhillciders.com

3CARDAMOM-INFUSED MAPLE SYRUP RUNAMOK MAPLE (VT) Fans of French toast know that cinnamon and maple syrup are as cozy a pairing as cocoa and marshmallows. But cardamom and maple syrup? It’s less familiar, but no less sublime. The floral notes of the spice dance a little waltz with the high, sweet notes of the syrup, giving it a warmer, brighter profile. Try it on ice cream, in seltzers and cocktails, and most definitely on pancakes. runamokmaple.com

4GLUTEN-FREE ALMOND CAKE | MAYFAIR FARM (NH) Mayfair Farm co-owner Sarah Heffron has perfected this recipe over the past 10 years, and remembers the exact moment she knew it was going to be a hit: when her Austrian grandmother gave it the thumbs-up. The result is a superlative almond cake—as richly flavored as marzipan but tender and buttery and not too sweet—made from local pasture-raised eggs and butter. mayfairfarmnh.com

5CIDER HONEY FARMSTEAD CARAMELS BIG PICTURE FARM (VT) Using milk from its herd of Saanen goats, Big Picture Farm produces ultracreamy, dash-of-salty caramels in flavors such as brown butter bourbon, chai, and our favorite, cider honey. The goat’s milk is subtle but pleasantly tangy, and the added cider from nearby Putney Mountain Winery brings a festive layer of fruitiness. bigpicturefarm.com 6 FRIED CLAMS | WOODMAN’S (MA) Although home cooks may be intimidated by the thought of deep frying, the kit from this century-old restaurant makes the whole thing a breeze. The “Chubby’s” fried clam kit includes everything you’ll need for breading, one jar of Woodman’s own tartar sauce, and a generous bag of shucked clams. All you have to do is heat some oil and fry away! woodmans.com/shop

7EUROPA CHEESE | ARETHUSA FARM (CT) The brainchild of two Manolo Blahnik executives, Arethusa Farm is home to nearly 400 cows, several barns (a sign in one reads: “Every cow in this barn is a lady, please treat her as such”), a restaurant, a retail shop, and a café. And oh yes, lots of great cheese. Based on a classic Gouda, the Europa has a hint of sweetness but also flavors of edamame and savory broth. It’s divine in grilled cheese, fondue, and mac and cheese. arethusafarm.com

8LOBSTER ROLLS LUKE’S LOBSTER | PORTLAND ME There may be no more memorable Maine dining experience than the lobster roll—but you don’t have to go to Maine to get it, thanks to Luke’s Lobster. It cooks and flash-freezes the best of the local catch, then packs it up with Luke’s secret seasoning and—purists, take note—New England-style, split-top buns. shop.lukeslobster.com

9CIDER DOUGHNUTS | RED APPLE FARM (MA) The apple cider doughnut in its ideal form possesses a tender, cakelike crumb; a crackly cinnamon-sugar coating; and that specific set of spices which, when combined, taste unmistakably like the first brisk day of fall. And while mail-order may never beat the ones fresh out of the fryer, Red Apple Farm’s version—made using its own farm-pressed cider— holds up beautifully to the rigors of long-distance travel. redapplefarm.com