Jasper Hill Farm Whitney
- Animal Rennet
- Age: 2-7 Months
- Cow Milk
- by Jasper Hill Farm
- United States
Capturing European tradition in the mountains of Vermont, Whitney exemplifies the innovative spirit of American cheesemaking. Jasper Hill Farm’s award-winning take on young Alpine-style cheese is washed in wine and made for melting. Velvety smooth, with a touch of funk balanced by notes of sweet, caramelized onion and toasted nuts. A perfect candidate for a Raclette party featuring top U.S. producers—just melt and drape over Trois Petits Cochons Cornichons and Texas Iberico Hickory Smoked Ham.
- Whitney is named in honor of Tim Whitney and his family, who have been involved in operations at Jasper Hill Farm since 2004.
- The cheese is modeled after classic young Alpine cheeses like Raclette, a semi-soft, brine-washed cheese with deep, fruity notes.
- Raclette and other young Alpine cheeses have a relatively short aging process—just a couple months—resulting in a higher moisture content and softer texture than more aged varieties, which makes them well-suited for melting.
- Whitney is made with raw milk from Jasper Hill Farm’s grass-fed cows, which gets cooked in copper vats previously used to make Comté in the Jura Mountains, a range close to the Alps on the border between France and Switzerland.
- After the curds are formed and cooked, they’re handled gently to ensure they retain their moisture, lending this cheese its smooth, rich texture.
- A wash in wine during aging gives the cheese its slightly meaty flavor.
- Whitney is able to capture the taste of Vermont’s terroir thanks to the use of raw milk as well as natural cultures developed by the Jasper Hill team (as opposed to commercial cultures).
- Because Whitney is crafted to melt beautifully, it works well on burgers, in mac and cheese, and on grilled cheese.
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.