Jasper Hill Farm is a family-owned dairy farm with a herd of 45 pastured Ayrshire cows. Andy and Mateo Kehler have been making cheese since May of 2003.
Willoughby is a small-format washed-rind, named for one of the Northeast Kingdom's most beautiful destinations - Lake Willoughby. Formerly made by Ploughgate Creamery, this pudgy, buttery, nutty disc disappeared along with Ploughgate Creamery after a fire there in September 2011. After developing the product throughout much of 2012, we incorporated this cheese into the mix at Jasper Hill Farm in 2013 as our newest offering. Look for floral, fruity, and sweet flavors when young and roasted ham, peanut, and vegetal flavors when fully ripe.
Harbison is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. We named our newest cheese after Anne Harbison, seen by many to be the grandmother of Greensboro, VT. She's active in the community, runs a bed and breakfast, and volunteers at the public library, and has known the Kehler brothers since they were children. The bark, cut from Jasper Hill Farm's woodlands holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate.
Named for a turn of the century philanthropic dairy farmer in Greensboro, Alpha Tolman is a burly Alpine-style cheese made at our satellite production facility in the Food Venture Center. Upon arrival at the Cellars the wheels are washed to cultivate a robust, rosy orange rind and to catalyze the development of funky, meaty, and savory flavors that become more compact as the cheese ages in its own vault..
Moses Sleeper is a bloomy-rind cheese developed by Mateo Kehler at Jasper Hill Farm. When young the flavor is buttery, bright, and savory, and when longer-aged the paste is creamier and takes on the aroma and flavor of brassica vegetables.
Bayley Hazen Blue is a natural-rinded blue cheese named for the iconic Bayley Hazen Military Road that traverses the Northeast Kingdom. Like most blues, Penicilium roqueforti is used, but the usual peppery spice character associated with blue cheese takes a backseat to sweet, nutty, and grassy flavors in the milk. The breakdown of fats and proteins during ripening often show a distinct licorice flavor in the creamy and friable paste.
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