JASPER HILL FARM

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USA

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pronounced "bay-lee hay-zen"

Jasper Hill Farm Bayley Hazen Blue is a rich, creamy blue cheese made from raw cow''s milk in Greensboro, Vermont, USA. Aged for 2-4 months, it boasts a complex flavor profile of sweet, nutty, and tangy notes, with blue veining adding sharpness. The cheese is named after a historic road from the Revolutionary War era and is produced using traditional methods. Recognized with numerous awards, it pairs well with fruits, nuts, and robust beverages. The farm practices sustainable farming and ensures high-quality, hormone-free milk.

pronounced "CAB-ot"

Jasper Hill Farm Cabot Clothbound Cheddar, a collaborative creation of Cabot Creamery and Jasper Hill Farm from Greensboro, Vermont, is an artisanal cheese made from pasteurized cow''s milk. Aged for 12-18 months with a traditional clothbound method, it features a complex flavor profile with sweet and nutty undertones. This cheddar is celebrated for its exceptional quality and sustainable practices, earning numerous accolades and delighting cheese enthusiasts worldwide.

pronounced "har-buh-son"

Harbison Mini from Jasper Hill Farm is a delightful cheese from Vermont, USA, made with pasteurized cow''s milk and wrapped in spruce bark for a unique flavor profile. Named after Anne Harbison, it''s crafted thoughtfully with an earthy, spoonable center and aged 6-12 weeks. It embodies Vermont''s tradition and community, offering a memorable culinary experience.

Jasper Hill Farm Whitney cheese is an artisanal, semi-firm mountain cheese from Vermont, made from raw cow''s milk. Named in honor of a key farm team member, it embodies the ''Taste of Place'' with its robust flavors. The raw milk used adds a rich, local flavor profile, maturing over several months at Jasper Hill''s carefully controlled aging facility. This cheese is a celebration of tradition, community, and innovative cheese-making techniques, offering a taste experience filled with depth and history.

pronounced "willow-bee"

Jasper Hill Farm Willoughby is a unique washed-rind cheese made from pasteurized cow’s milk in Vermont, USA. Resurrected by Jasper Hill after Ploughgate Creamery''s fire in 2010, this cheese is aged for 6 to 12 weeks, offering a soft, buttery texture and complex, earthy flavors. Willoughby reflects a story of resilience and dedication to artisanal cheesemaking.