Jasper Hill Farm Harbison 9oz
From the happy marriage between their Winnimere and Moses Sleeper comes the Cellars at Jasper Hill's newest addition to the family. A cradle of spruce bark imparts a subtle, almost pine forest-y flavor to the oozy, floral, near-liquid paste. This little bundle of joy is meant to be eaten with a spoon. Break through the top of the cheese, and dip in your favorite petite toasts or crusty French bread. Perfect with an effervescent, fruity sipper. Try berry lambic or a dry, fruity rose. One wheel is approximately 9 ounces and perfectly-sized for serving 4 - 6 guests!
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Just the Facts
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
American Cider: often, but not always on the sweeter side.
Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.
Farmhouse Ales & SoursFarmhouse, 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.
Pinot NoirLighter bodied and delicate. Old World style generally offers more funk, New World more fruit.
Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.
New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.
RoséWe 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.
The Macallan Whisky & Cheese Pairing Guide
Scotch whisky is every bit as diverse, intricate, and nuanced as cheese, so it helps to know which whiskies go best with which cheeses. With that in mind, we partnered up with our pals at The Macallan to put together this definitive guide for pairing their whiskies with the best possible cheesy companions. Without further …
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Night Cheese: a Class and an Explanation feat. Carey Polis of Bon Appetit
Recently, we were approached with the suggestion of a type of cheese we’d never heard of before: Night Cheese. No, it doesn’t come from an obscure Vermont farm where the goats are only milked at beneath the moonlight, nor is it cheese that’s black as the midnight sky (although we do sell such cheeses, like …
Continue reading “Night Cheese: a Class and an Explanation feat. Carey Polis of Bon Appetit”
A Special Dispatch from Jasper Hill Farm
Editor’s note: A few weeks ago, we posted about our recent visit to Consider Bardwell Farm in West Pawlet, Vermont. After our visit, we made our way north to Greensboro, home of Jasper Hill Farm. We were going to do a write up on that too, but a young lady at Jasper Hill asked if …