Since its inception, Jasper Hill Farm has operated a working farm/creamery and a state of the art aging facility called the Cellars at Jasper Hill Farm on their property in Greensboro, Vermont. In addition to producing their own farmstead cheeses from a small herd of Ayrshire cows, Jasper Hill follows the European affineur model of cheese distribution: buying cheeses from small family farms in the area, aging them to perfection, and bringing them to market all over the country. The dedication to their business model has helped to revive the dairy industry in Vermont’s picturesque Northeast Kingdom, helping to prop up a slew of small family farms and giving life to the American cheese community.
Calderwood - a bold, nutty, and fruity Alpine-style cheese ripened with hay and made exclusively for Saxelby Cheesemongers by Jasper Hill Farm!
Harbison - a gooey round of cow’s milk cheese swaddled in spruce bark that tastes of creme fraiche, mustard, and smoked meat
Cabot Clothbound Cheddar - an English-style cheddar cloaked in cheesecloth with brothy, toasty, and caramelly flavor notes
Bayley Hazen Blue - a dense and fudgy raw cow's milk blue boasting flavors of chocolate, anise, and white pepper
Willoughby - a pungent, luscious, nutty washed rind cheese that is slightly stinky, yet approachable!
Includes over 2 lbs of cheese, serves 8-10 people.
Please note that if any product(s) are out of stock we will substitute with something similar and equally delicious!