Search results for 'cellarsatjasperhill" and "x"="x'

The baby of the Jasper Hill family, born from the marriage between Winnemere and Moses Sleeper. A cradle of spruce bark imparts a pine-y flavor to the oozy, floral paste. Read More

Ayrshire cow's milk is formed into discs a bit larger than your typical Camembert, then aged with care in the Cellars at Jasper Hill for the next six weeks. Once released, Moses usually has a classic white bloomy rind, with a smattering of exotic mauve- and dandelion-hued molds heightening its complexity. Read More

The Northeast Kingdom of Vermont: rumored to have more cows than people. Taste their bounty in this blue: dry, complex, and nutty, with a hint of licorice. Read More

This ain't your supermarket Cabot. We travel to the Cellars at Jasper Hill yearly to find the perfect cheese--caramelly sweet and a little crunchy. Read More

It starts in Vermont with a triple cream dream, before landing in the Murray's Caves for our Big Apple spa treatment: a wrap of local apple leaves soaked in apple brandy, leaving a cheese redolent of tree fruit, foraged mushrooms, and pure fall. Read More

Inspiration, found Caer-fully. An American original which, like its Welsh counterpart, is exceptionally easy to eat enormous quantities of, whilst drinking beer. Read More

Introduced in 2009, this one just might be the best of the Rogue creamery bunch. Thankfully, its mellow spice probably won't club you over the head and drag you back to the cave. Read More

Something old-7th century Italian cheese. Something new-Quadrello, not mozzarella. Something borrowed-Taleggio recipe. Somethingbuffalo? Creamy-sweet paste with washed rind funk. Read More