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

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

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 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

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

Chevrot, you’re such a brain. Covered in a delicately wrinkled rind, we cave-age Chevrot to the top of its class, sporting a dense, lemony center, surrounded by a mushroomy, piquant creamline full of earthy intensity. Read More

The little black dress of goat cheese, aged in our very own caves for a thin rind, oozy creamline and exquisite texture. Perfect fit, everytime. Read More

Behold the eighth wonder of the world: The Pyramids of Cheese. Murray's Cave Aged means we grow the rind here so the cheese is dense and complex, the rind thin and tasty. Read More

Oh lovely lemony log, how I delight in your goaty goodness. How I exalt your herbal essence. How I adore your careful Murrays-aging of 2-4 weeks. Read More