Jasper Hill Farm Harbison
This item is temporarily unavailable
- Animal Rennet
- Age: 3-8 Weeks
- Cow Milk
- by Jasper Hill Farm
- United States
Named for Anne Harbison, a local legend in Greensboro, Vermont, Jasper Hill Farm Harbison is a silky, spoonable round of pasteurized cow’s milk, bound neatly in spruce bark. Decadently gooey, with uniquely delicious notes of yellow mustard, hot dogs and pine. Go rogue and slather it on hot dogs at a BBQ. The more traditional route involves peeling back the top rind, pairing it with a berry Lambic or dry rosé, and scooping it up with fresh baguette or Trois Petits Cochons Mini Toasts.
- Named to honor Anne Harbison, affectionately known as the grandmother of Greensboro, Vermont, this cheese was created by a happy accident.
- As Jasper Hill cheesemakers were making a batch of Moses Sleeper, they realized it was on the verge of “pancaking” or spreading too far and flattening as a result.
- Turning to a traditional European technique, they wrapped the cheese in a thin layer of spruce bark in an attempt to salvage it—thus creating a new Vermont delicacy.
- Today, pasteurized cow’s milk is bound (or held together by) with the cambium layer (the thin, flexible fiber just beneath the bark) of spruce trees from Jasper's woodlot.
- This spruce bark gives the cheese its woodsy aroma and effectively contains its soft, utterly spoonable paste.
Located in the Northeast Kingdom of Vermont, Jasper Hill Farm is a dairy farm with an on-site creamery where they make and age a variety of well-loved cheeses.
The state-of-the-art Cellars at Jasper Hill Farm consist of 22,000 square-feet of underground space, where they ripen Jasper Hill Creamery cheeses as well as cheeses from other local producers.
Their farm team cuts and bails hay during summer to dry for winter months, ensuring their cows have local feed during the harsh Vermont winters.
Among other waste management projects, they feed leftover whey from cheesemaking to heritage breed pigs who live outside the cows’ pasture.