The Jasper Hill Style Guide
The official "Jasper Hill Farm Starter Kit," our Jasper Hill Style Guide has a little taste of each type of cheese that we produce at our Cellars:
Bloomy rind cheeses are represented by Harbison. Bloomy rind cheeses have velvety white "brie-style" rinds that are colonies of tiny Penicillium and Geotrichum funghi.
Washed rind cheeses are represented by Winnimere. Washed rinds are brushed with saline brine to cultivate yeasts and bacteria. These cultures give the cheese a durable rind with vibrant aromatics.
Alpine style cheesesare represented by Whitney. Alpine style refers to cheeses that traditionally come from the mountainous regions of France, Switzerland, and Italy—think Gruyere or Fontina. These firm cheeses are similarly washed with a salt brine, but have a denser body and are designed for longer aging.
Bandaged cheddars are represented by Cabot Clothbound. Cheddar is a traditional English style that involves milling, dicing, and salting the curd before it is pressed into wheels. The innovation of binding them in cloth began as an American tradition that made cheese produced in the New World more durable for transport back to Europe.
Natural rind cheeses are represented by Bayley Hazen. Natural rind refers to a rind where minimal intervention is exercised and it is allowed to develop environmentally available microbes on its surface.
The official "Jasper Hill Farm Starter Kit," our Jasper Hill Style Guide has a little taste of each type of cheese that we produce at our Cellars:
Bloomy rind cheeses are represented by Harbison. Bloomy rind cheeses have velvety white "brie-style" rinds that are colonies of tiny Penicillium and Geotrichum funghi.
Washed rind cheeses are represented by Winnimere. Washed rinds are brushed with saline brine to cultivate yeasts and bacteria. These cultures give the cheese a durable rind with vibrant aromatics.
Alpine style cheesesare represented by Whitney. Alpine style refers to cheeses that traditionally come from the mountainous regions of France, Switzerland, and Italy—think Gruyere or Fontina. These firm cheeses are similarly washed with a salt brine, but have a denser body and are designed for longer aging.
Bandaged cheddars are represented by Cabot Clothbound. Cheddar is a traditional English style that involves milling, dicing, and salting the curd before it is pressed into wheels. The innovation of binding them in cloth began as an American tradition that made cheese produced in the New World more durable for transport back to Europe.
Natural rind cheeses are represented by Bayley Hazen. Natural rind refers to a rind where minimal intervention is exercised and it is allowed to develop environmentally available microbes on its surface.
The official "Jasper Hill Farm Starter Kit," our Jasper Hill Style Guide has a little taste of each type of cheese that we produce at our Cellars:
Bloomy rind cheeses are represented by Harbison. Bloomy rind cheeses have velvety white "brie-style" rinds that are colonies of tiny Penicillium and Geotrichum funghi.
Washed rind cheeses are represented by Winnimere. Washed rinds are brushed with saline brine to cultivate yeasts and bacteria. These cultures give the cheese a durable rind with vibrant aromatics.
Alpine style cheesesare represented by Whitney. Alpine style refers to cheeses that traditionally come from the mountainous regions of France, Switzerland, and Italy—think Gruyere or Fontina. These firm cheeses are similarly washed with a salt brine, but have a denser body and are designed for longer aging.
Bandaged cheddars are represented by Cabot Clothbound. Cheddar is a traditional English style that involves milling, dicing, and salting the curd before it is pressed into wheels. The innovation of binding them in cloth began as an American tradition that made cheese produced in the New World more durable for transport back to Europe.
Natural rind cheeses are represented by Bayley Hazen. Natural rind refers to a rind where minimal intervention is exercised and it is allowed to develop environmentally available microbes on its surface.
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Harbison (9-ounce wheel)
Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.Winnimere (13-ounce wheel)
Our signature seasonal raw milk cheese. Winnimere is best enjoyed by peeling a way a bit of the top rind and diving in with spoon and some friends. If portioning for retail, an effort should be made to sell the remainder of the wheel before day’s end. Pair with a smoky, meaty red wine or porter-style beer alongside some Vermont whey-fed bacon.Whitney (12-ounce wedge) — Whitney has a dense, incredibly supple paste and a peachy wine-washed rind. Whitney is meaty, sweet, and slightly funky, but these bold flavors are balanced out by their buttery smoothness. Winner of the 2022 American Cheese Society Best of Show award!
Cabot Clothbound Cheddar (12-ounce wedge)
An approachable but complex natural-rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavor is deeply savory and slightly tangy, with caramel sweetness to the finish.Bayley Hazen Blue (8-ounce wedge)
Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.
