Thursday, March 04, 2010

Jasper Hill Farm and Cellars - Vermont

We've carried cheeses from Jasper Hill Farm and the Cellars for quite a while, but we have so many things right now that I think its worth blogging about.

Right now we have the three cheeses made by Jasper hill:
Constant Bliss, loosely based on a Chaource recipe, a slow ripened lactic cheese.
Bayley Hazen blue, a natural rinded blue cheese. And

Winnimere, washed in Lambic beer, this lush cheese smells "rowdy" but has a smooth sweet milky flavor accented by a woodsy aromatic depth.

AND, we also have Weybridge: a delightful, delicate little organic cheese with a fluffy whipped texture and big farm fresh flavor made by the Scholten family farm. Did I say Organic already?

But wait, there's more . . .

Also on the shelf is the amazing Cabot Clothbound cheddar - aged at Jasper Hill of course - a handsome natural rinded traditional cheddar. Bandaged with muslin and skillfully aged a minimum of 10 months.

And, last but not least, we have Hartwell by Ploughgate creamery. A soft-ripened little guy that is creamy and delicious.

This just in!!! Also available is Moses Sleeper. The compatriot to Constant Bliss (Story about the two Revolutionary war heroes here ) This creamy, delicious triple cream delight is Not to be missed.

So, instead of driving to Vermont, just take a trip to the cheese case and pick up one or more of these great cheeses.

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