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HARBISON

Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.  Pair with oaked white wine, or barrel-aged sour beer. Fruit mostarda and crusty bread make nice accompaniments.

PASTEURIZED COW MILKBARK-WRAPPED BLOOMY9-OUNCE WHEELAGED 6-13 WEEKS
 
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WINNIMERE

Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Försterkäse. In keeping with tradition, this decadent cheese is made only during winter months when Jasper Hill’s Ayrshire cows are giving rich, hay-fed raw milk.  Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands. During aging, the cheese is washed in a cultured salt brine to help even rind development. At 60 days, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.  Pair with a smoky, meaty red wine or porter-style beer alongside some Vermont whey-fed bacon.

Winner of American Cheese Society's 'Best in Show' Award, 2013

NON-GMO PROJECT VERIFIEDRAW WINTER COW MILKBARK-WRAPPED WASHED13 OUNCE WHEELAGED 60 DAYS
 
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LITTLE HOSMER

Little Hosmer is a Jasper Hill Creamery original, our mini version of a new world-style brie. It is an approachable and nuanced soft ripened cheese.  Beneath its thin, bloomy-rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraiche, and toasted nuts.  A bright, clean finish with a hint of white mushroom aroma follows the rich flavors of the paste.  At room temperature, this cheese is pliable and decadent without being runny.  Seek out a fruited wheat beer, cured duck breast, and freshly baked focaccia for an elegant little spread.

Winner of 'Super Gold' Award 2017 at the World Cheese Awards

PASTEURIZED COW MILKBLOOMY RIND4-OUNCE WHEELRIPE AT 7-9 WEEKS
 
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WILLOUGHBY

This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior. Willoughby’s small format is ideal for selling whole on the retail counter, or quickly rotating through a professional kitchen. The pudding-like texture may become softer with age, but should remain sliceable for portioning until 9 weeks after its production date. Pair with juicy rose, funky saison beer or raw floral honey.

PASTEURIZED COW MILKWASHED RIND8-OUNCE WHEELAGED 6-12 WEEKS
 
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Shredded Melting Blend

4# bulk bags - Food service only

For our melting blend, we use 40% Alpha Tolman, 30% Landaff, and 30% cheddar to add brightness and depth of flavor. The result is a perfect melt every time, whether it's in grilled cheese sandwiches, mac & cheese, or a vegetable gratin.

Unlike many commodity shredded cheeses, we do not add any de-caking agents or preservatives to inhibit mold growth, so what you get here is just cheese.

 
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BAYLEY HAZEN BLUE

Bayley Hazen Blue is a Jasper Hill Farm original, and is made from our high-quality whole raw milk.  Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.  Try pairing with a fruity red dessert wine, toasty Imperial Stout, or a hunk of dark chocolate. Bayley is also ideal for crumbling over a juicy burger or adding to a salad with spinach, walnuts, and dried tart cherries.

NON-GMO PROJECT VERIFIEDRAW COW MILKNATURAL RIND BLUE7-POUND WHEELAGED 3-4 MONTHS

The Jasper Hill Story

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows' pasture.

Jasper Hill's mission is to make the highest possible quality products in a way that supports Vermont's working landscape. We are driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting our regional taste of place.

 Photo courtesy of Jasper Hill Farm

Photo courtesy of Jasper Hill Farm

 
 Photo courtesy of Jasper Hill Farm

Photo courtesy of Jasper Hill Farm

The Cows

Jasper Hill Farm milks a herd of about 45 Ayrshire cows. While Ayrshires are not a high production breed, their milk has a high solids content and small fat globules, making it exceptional for cheesemaking.

We are a pasture based dairy; in our climate, this means that the cows are on pasture roughly from May through October, or as long as weather permits. During the growing season our cows graze on lush pasture grasses, and in winter their forage is replaced with dry hay. Their diet is supplemented year-round with a non-GMO grain ration that maintains digestive health and stabilizes milk components.

 Photo courtesy of Jasper Hill Farm

Photo courtesy of Jasper Hill Farm

The Cellars at Jasper Hill

The Cellars at Jasper Hill ripens cheese made by Jasper Hill Creameries as well as those made by several other producers. Each cheese in our collection is made from a single herd of cows. Fresh wheels are introduced to one of seven specially calibrated vaults, where they receive customized care until perfect ripeness.