Since its inception, Jasper Hill has operated a working farm/creamery and a state of the art aging facility 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.
Landaff - a tangy riff on Welsh Caerphilly made by Deb and Doug Erb at Landaff Creamery in NH and aged by the Cellars at 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 1.5 lbs of cheese, serves 8-10 people.
If you love Jasper Hill Farm cheese, you might also like their line of salamis made from local whey-fed pork.
Please note that if any product(s) are out of stock we will substitute with something similar and equally delicious!