Cellars at Jasper Hill
American Classics Aged to Perfection
Jasper Hill is an American dairy located in Vermont farmland. Jasper Hill also has a state of the art cheese aging facility... it's really a cave, modernized with all of the needed controls to age cheese to perfection. Jasper Hill works with small farms aging their cheeses and helping with distribution and marketing. It's a concept similar to Neal's Yard Dairy in London. The following selections from Jasper Hill are in stock. Stop by for a FREE sample...

Jasper Hill Dairy Bayley Hazen Blue
Cut and Wrapped Fresh to Your Order!
Bayley Hazen Blue has been produced by Mateo Kehler and from the raw milk of his herd of Ayershire cows since the fall of 2003. His farm, located in Northeast Kingdom, Vermont, is called Jasper Hill Dairy. Bayley Hazen Blue is based on the recipe for Stilton and has a woody, natural rind reminiscent of tree bark complemented by a firm, dry paste with an aggressive blue flavor. Earthy and lively, this is one of our favorite American blue cheeses. Pair this cheese with a Riesling or Tawny Port. Stop by for a FREE sample!

Jasper Hill Crawford Farm Vermont Ayr
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This delicious, alpine style, raw milk, farmstead cheese is made by hand using traditional techniques and each wheel receives individual attention. Cheese making begins in a kettle-shaped vat within an hour of milking. By adding only a small amount of culture, the Crawfords succeed in revealing the complex flavors of their "terroir"-the land that the animals graze. After the rennet has worked its magic of coagulation, the curds are cut and stirred by hand for an hour as the vat continues to heat the whey. When the curds achieve the right degree of firmness, they're pu into molds lined with cheesecloth. Here they apply light pressure and turn them every few minutes. The curds spend a few hours in the molds, then overnight in a salt brine, before being placed on ash boards at the Cellars at Jasper Hill to age perfectly at 55 degrees and 80 percent humidity. The slow aging process and the development of a natural rind continues to allow the complex flavors of the milk to emerge in the final cheese flavor. The rind is edible and imparts an earthy contrast to the creamy sweetness of the interior of the cheese. Stop by for a FREE sample!


Jasper Hill Landaff Farm "Landaff"
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Made from Landaff's own high quality raw cow's milk, Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors, tangy with a clean finish. The open and buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and makes a wonderful addition to any cheese plate. Stop by for a FREE sample.


Jasper Hill Dairy Constant Bliss
Cut and Wrapped Fresh to Your Order!
We just received our last batch of raw milk, Constant Bliss. Jasper Hill is switching to pasteurized milk for this delicious cheese. Constant Bliss is loosely based on a classic French cheese called Chaource. Constant Bliss is a slow ripened lactic cheese made only with fresh, right out of the cow, uncooled, and for this last batch, unpasteurized, evening milk. It's aged under FDA guidelines and has their stamp of approval. It's one of our favorites and although we're sorry to see production changes we're thrilled to offer this last, authentic batch. Stop by for a FREE sample and grab some while you can.