Our farmstead cheeses are made with fresh milk from our herd of registered Ayrshire cows in Vermont's beautiful Northeast Kingdom. Throughout the spring, summer and fall, our cows rotate through our pastures feasting on a fresh piece of grass after each milking. We capture the sunshine that feeds the diverse flora in our pastures in our milk and distill the essence of pasture into the complex flavors found in our cheeses. As the season progresses and the ecology of pastures change, so does the microflora in our milk and the complexity and flavor of our cheese. Each batch of our handcrafted cheeses is therefore unique- a taste in time! We hope you will enjoy tracking and tasting the procession of flavors as much as we enjoy capturing them for you.
We are currently making four cheeses on our farm. Bayley Hazen Blue is a natural-rinded raw milk blue cheese with notes of sweet grass, licorice, and toasted nuts. Moses Sleeper is a pasteurized bloomy-rinded cheese with a creamy paste, a thin rind, and a tangy, savory, vegetal finish. Constant Bliss is a pasteurized lactic-set bloomy-rinded cheese with a dense core that shows a yogurty brightness, and a creamline with more intense toasted flavors. Winnimere is made seasonally, from the raw winter's milk of our Ayrshire cows, which is higher in fat and protein, giving the cheese a spoonable creamy paste. We wrap Winnimere in spruce bark cut from our farm's woodlands, and wash the cheese in a beer from Hill Farmstead Brewery.
Our farm's cheeses are available throughout Vermont and at fine food shops across the country. If you have any questions or comments, please feel free to write info@jasperhillfarm.com or call 802.533.7026. |
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Cow:
Bayley Hazen Blue - a natural-rinded, blue veined, raw milk cheese
Cow:
Constant Bliss - a soft, lactic-set, mold-ripened, pasteurized milk cheese
Cow:
Moses Sleeper - a soft, bloomy-rinded, pasteurized milk cheese
Cow:
Winnimere - a seasonal, washed-rind, raw winter's milk cheese wrapped in spruce bark
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