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Jasper Hill Farm Moses Sleeper

$27.99/Lb






From the undisputed kings of Vermont artisan cheesemaking, another world-class American Original. 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 a quick 60 days. Once released, Moses usually has a classic white bloomy rind, with a smattering of exotic mauve- and dandelion-hued molds heightening its complexity. The paste is a revelation - milky, luscious, prone to running across the plate. Sparkling white wine (or, even better, cider) propels it to new heights.



Moses Sleeper is named for a Revolutionary War-era scout. He was cut down with his comrade Constant Bliss along Bayley Hazen Road in 1781. Jasper Hill has named cheeses after Moses Sleeper, Constant Bliss and Bayley Hazen!



Wheels are approximately 1.2 pounds. A wheel should last long enough for 8 - 10 people to get a taste, but move fast.


Just the Facts

Country
United States
Region
Vermont
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
2 months

Pour a glass of...
  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne



    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.



    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.

    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.



  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.



  • Rosé

    We love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.

    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.