There’s a storied Italian tradition of soaking blue cheese in booze, and our friends at Jasper Hill have Vermont-ified it! Starting with raw milk from their own herd, 4 pound cubes are punctured and aged in the Cellars, where blue veins form and a natural rind develops. After 60 days, the cubes age for 60 more days in personal, Eden Iced Cider-filled bags. What is ice cider, you ask? It’s locally grown apple cider that weathers a long Vermont winter…outside. The freezing, then thawing, of the cider removes water and releases the juice’s sugars to concentrate the apple essence.The resulting beverage adds saccharine honey notes that perfectly compliment the creamy, pepper-y blue. Don’t want to turn on the oven to make dessert this summer? Withersbrook has you covered!
Cheese Care
