Jasper Hill Farm Moses Sleeper
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
ChardonnayThis 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.
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.
MerlotA 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.
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.
Cider and Cheese, Please!
You’ve known since childhood that “an Apple a day keeps the doctor away…” but now that you’re all grown up, you may have also discovered that when pressed for juice and allowed to ferment and age, apples can become just what the doctor ordered! We’re talking, of course, about cider, that underappreciated cousin of beer …
Notes from our Jasper Hill Cheese Camp Correspondent
Last week, we sent some of our mongers on a journey into chilly Greensboro, Vermont to attend Cheese Camp at Jasper Hill Farm. This long weekend intensive is an amazing opportunity for mongers to see the cheese making and aging process first hand from the knowledgeable staff at one of America’s most dynamic and successful …
5 Cheeses that Love Champagne
It’s that time of year again! Break out the bubbles, chocolate hearts, and turn up the romance. Here are some of our favorite cheese and Champagne pairings you will totally fall in love with. Love at Mast We get very young wheels of Champlain Valley Triple Creme and add Mast Brother’s chocolate both inside and out …