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

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

The Brothers Mast, Rick and Michael, are impossibly cool, in that big-bushy-beard-tall-lanky-frame sort of way. Rick is even an amateur banjo player. But that's not why their chocolate is so astounding. Read More

Croccontini means "crunchy little bite" but we prefer to think of these as the thing that made us believe flatbreads could be better than crackers. Read More

Crunchy! Made from perhaps the smallest loaf of bread in the world, these little crispies add good texture to elegant canapés. Read More

Light, crisp little treats made in Florence, Italy. Simple and rustic, made with only five ingredients... Read More