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Pairings

Cabernet Sauvignon
Chardonnay
Cider
Farmhouse Ales & Sours
Merlot
Pale Ales & IPAs
Pinot Noir
Porters and Stouts
Riesling
Rosé

Board: The Jasper Hill Cheese Board

The Jasper Hill Cheese Board

Our favorite cheeses from an iconic Vermont maker

The makers we work with are a huge part of Murray’s delicious history, so for this board, we’re celebrating the iconic Jasper Hill Farm. With an on-site underground aging facility and full dairy farm, this famous Vermont cheese operation is known for their 22,000-square foot cellars that provide their award-winning cheeses a “Taste of Place” of Vermont’s landscape. For this cheese maker-centric board, we’ve chosen four of Jasper Hill’s most beloved cheeses, including Harbison, Bayley Hazen Blue, and Cabot Clothbound Cheddar. Just add some delectable charcuterie from Brooklyn Cured and a few of Murray’s best pantry staples, and you’ll have a crowd-pleasing spread in just minutes.

Prep Time : 10 min
Assembly Time : 15 min.
Total Time : 25 min.
Serves: 4-6

Components

CHEESE
1 ea. Jasper Hill Farm Harbison, 9 oz.
1/2 lb. Jasper Hill Farm Alpha Tolman
1/2 lb. Jasper Hill Farm Bayley Hazen Blue
1/2 lb. Cellars At Jasper Hill Cabot Clothbound Cheddar

MEAT
1 ea. Brooklyn Cured Sliced Sopressata, 3 oz.
1 ea. Brooklyn Cured Bresaola, 3 oz.

ACCOMPANIMENTS
1 ea. Murray's Heirloom Apple Butter, 9.6 oz.
1 ea. Three Little Figs French Onion Confit, 9.25 oz.
1 ea. Trois Petit Cornichons, 12 oz.
1 ea. Brewer's Sesame Sea Salt Crackers, 5 oz.
1 ea. Raincoast Crisps Fig And Olive Crisps, 6 oz.
1 ea. Candied Walnuts, 8 oz.
1 ea. Peppadews, 14.75 oz.

GARNISH
Fresh herbs
Blackberries

Prep

Remove cheeses from fridge one hour before serving.
Partially chunk the Cabot Clothbound Cheddar, leaving ¾ of the cheese on the rind.
Slice the Alpha Tolman into even-sized rectangles.
Fold the Soppressata and the Bresaola into rosettes.

Start by placing the cheese wedge on its side which is large and flat.

Hold the cheese firmly with one hand. Insert your knife vertically with the pointed side down (perpendicular to the cutting board) into the cheese near the edge of the wedge. Wiggle the knife until a large crumble pulls away from the wheel. Repeat along the edge of the cheese until you get the desired amount of crumbled cheese.

Fold a piece of sliced salami in half along its diameter to create a half moon shape.

Fold the piece again along the center to create small rosettes.

If the wedge is thick, consider cutting it in half to get smaller individual portions.

Cut baton or batonette (depending on thickness) pieces by cutting perpendicular to the rectangular wedge. You’ll end up with portions that have small pieces of rind on each side.

Cut the batonette pieces in half to get a portion that has a small piece of rind on one side.

Assembly

On a rectangular board, place three empty jars in a triangle shape in the center of the board.
In the top left corner of the board, place the Cabot Clothbound Cheddar wedge and chunks. In the bottom right corner, place a full wedge of Bayley Hazen Blue. Just above the topmost jar on the board, create a long shingled line of Alpha Tolman. Diagonally below that, touching the bottom left jar, place a full wheel of Harbison.
Between the Cabot Clothbound and the Alpha Tolman, neatly pile the Sopressata rosettes, filling the space and reaching towards the jars and Harbison. Just above the Bayley Hazen Blue, create a pile of Bresaola rosettes that reach from the right edge of the board to the jars in the middle.
In the bottom left corner of the board, create a neat pile of Raincoast Fig Olive Crisps. Between the Harbison and the Bayley Hazen Blue, pile the Brewer’s Sesame Sea Salt Crackers.
Fill the space around the left edge of the Harbison wheel with candied walnuts, and fill the empty space in the top right corner of the board with cornichons.
Fill one jar each with Peppadews, Apple Butter, and French Onion Confit, respectively.
Fill the remaining spaces on the board with blackberries, and garnish with dill or greens of your choice.