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  1. Cave Aged Cabot Clothbound Cheddar Quick View

    Cabot Creamery
    Cabot Clothbound Cheddar

    $29.99/LB
    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
  2. Moses Sleeper Quick View

    Cellars at Jasper Hill
    Moses Sleeper

    $27.99/EA
    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
  3. Harbison Quick View

    Cellars at Jasper Hill
    Harbison

    $23.99/EA
    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
  4. Cave Aged Bayley Hazen Blue Quick View

    Cellars at Jasper Hill
    Bayley Hazen Blue

    $28.99/LB
    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
  5. Sale Prosciutto di Parma Quick View

    Prosciutto di Parma

    Regular Price: $9.99/EA

    Special Price: $5.99/EA

    Massage, you say? Prosciutto di Parma has been made in essentially the same way since the Romans: by massaging the hind legs of whey-fed hogs (leftover from the production of Parmigiano Reggiano) with salt, washing, then dry-aging the meat for 10-12 months, and sometimes even longer. Our Prosciutto di Parma is made according to the scrupulous standards set by The Consortium, which regulates production, stamping all worthy rumps with a crown tattoo when they pass inspection. DOP (Protected Designation of Origin) certified prosciutto comes from pigs raised in a specific area surrounding Parma, where the meat is aged in the soft winds that pass through olive groves and spruce, creating an ideal microclimate that enhances the meat’s sweetness. Supremely versatile, we like to serve it sliced extra-thin on a platter with olives and Pamigiano Reggiano, torn into pasta dishes, and pressed into panini—wash it down with a glass of Prosecco and, naturally, a massage. Read More
  6. Murray's Mac & Cheese Kits Quick View

    Murray's Mac & Cheese Kits

    $39.99/EA
    In our search for the elixir of life—AKA the perfect mac and cheese—we’ve tested many-a recipe. To paraphrase those Brooklyn poets, the Beastie Boys, we’ve been “working harder than ever, and you can call it macking.” At long last, our cheese alchemy has led us to this: a recipe we can’t keep secret, a dish so perfectly balanced and proportioned we must make its excellence known! We’ve created an ideal pot of—crisp-on-the-top, molten-in-the-middle— gold. The Classic Mac collection includes all the cheese you need to recreate our recipe the way it’s made by our chef at the Murray’s Cheese Bar in Greenwich Village. Read More
  7. Unsalted Butter Log - 2 Pack Quick View

    Unsalted Butter Log - 2 Pack

    $9.99/EA
    To paraphrase Julia Child, a little butter makes life a lot better. Read More
  8. Salted Butter Log - 2 Pack Quick View

    Salted Butter Log - 2 Pack

    $9.99/EA
    To paraphrase Julia Child, a little butter makes life a lot better. Read More
  9. Cheese Curds Quick View

    Cheese Curds

    Price From:
    $5.99/EA
    Displaced Wisconsinites and snack lovers across the nation have cause to rejoice: fresh from the vat cheddar cheese curds! Read More

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