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A-Whey We Go!
On a recent trip to Jasper Hill Farm, I had the distinct pleasure not only of tasting many delicious cheeses made and aged here in New England, but also of getting acquainted with some inhabitants of...
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Cheese, Beer + BBQ: A Memorable Day at the Vermont Cheesemakers Festival
The call time was 6 a.m., but our first guests — just as excited as we were — were standing outside our door at 5:40. Gradually, the rest of our sleepy customers arrived, picked up their coffee and...
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The Cellars at Jasper Hill: Researching for Our Cheese Caves
TOP ROW (L-R): Cabot airing, Bayley Hazen salting, Bayley Hazen pH graph + rocks under the cheese racks help with moisture control. BOTTOM ROW (L-R): Moses Sleeper in 20% brine, Landaff cheese and...
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Making Cheese at Jasper Hill: Acidity, Flocculation and New Wheels
Last year, I visited the Cellars at Jasper Hill and had the opportunity to participate in the Winnimere cheesemaking process. It was a very educational experience as there are some interesting new...
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Celebrating Thanksgiving with an All-American Cheese Board
We love Thanksgiving. It may mean a variety of things to a variety of people but there are many common threads – turkey, family, friends, cranberries, football, a full stomach and, in many cases, an...
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Harbison: An Adventure in Soft-Ripened Cheesemaking
This past summer, I had the opportunity to assist with cheesemaking at Jasper Hill Farm. One of my favorite cheeses made by the team in Greensboro, VT is called Harbison, a fairly recent addition to...
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A Trip Up North: The Vermont Cheesemakers Festival
It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and...
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A Summer Tasting of Vermont’s Outstanding Artisan Cheese
Dizzy feasts on buttercups A cow named Dizzy munches on buttercups, a goat named Isabelle ruminates under the shade of an old oak tree; in Vermont, the rolling green pastures are shadowed only by the...
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Vermont’s Finest: Thanksgiving Cheeses for 2014
Our top Thanksgiving cheese picks for 2014: Shelburne 2 Year Cheddar, Verano, Bayley Hazen Blue, and Sage Farm’s fresh goat cheese One of our favorite ways to celebrate Thanksgiving is with a round up...
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The Cellars at Jasper Hill Farm
The view from Jasper Hill FarmWe arrived at Jasper Hill Farm on a rainy Friday morning after navigating the scenic but rugged roads of Vermont’s Northeast Kingdom. Jasper Hill, which is run by brothers...
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