Alpine cheeses like Appenzeller inspire the recipe for this Jasper Hill Creamery original. Alpha Tolman has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned and ideal for melting.
Fondly named after our Mom who works behind the scenes but doesn’t want any recognition! Cow and goat’s milk blend, aged 3-5 month whose flavor intensifies as it ages. Swiss style finished with Spiced Apple Cider wash. The spiced cider flavor permeates the cheese perfectly. Melts well. Pairs well with sparkling wines, Merlot, pears and grapes.
American Cheese Society: 2015 -Bronze
Eastern States Big E competition: 2014-Silver
Parish Hill Creamery
This traditional Tomma has a bright milky flavor and slight tang when young, becoming sharper and more robust with age. Wild molds are encouraged during aging resulting in rind resembling gray stone. Aged 5 to 10 months.
Whole milk cheese made in the method of Asiago Grasso Monte. VT Herdsman is made in the summertime when the cows are grazing on hillside pastures and aged for at least 9 months to develop a full, slightly sharp flavor with hints of pineapple and hazelnuts. The interior texture is smooth and becomes more granular as the cheese ages beyond 12 months. The outside is periodically scrubbed with salt brine to produce a straw colored, edible rind.
This washed-rind alpine style cheese, made with 100% sheep milk, is gently fruity and nutty, with a smooth, milky mouthfeel and a hint of sweetness. Named for the bluff overlooking Grafton Village.
Recent Awards:
Third, American Cheese Society, 2014
Best in Show 2nd Place, American Cheese Society, 2013
First Place Ribbon, American Cheese Society, 2013
Gold, International Cheese Awards
Third Place Ribbon, American Cheese Society, 2012
