Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont. The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor.
Posts Tagged ‘Bayley Hazen Blue’
The Cellars at Jasper Hill: Researching for Our Cheese Caves
Posted in About Us, Cheese, Food Science, Producer Profile, Travelogues, United States, tagged Ascutney Mountain, Bayley Hazen Blue, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, cheesemakers, cheesemaking, Constant Bliss, curds, food, Jasper Hill, Jasper Hill Farm, Landaff, Moses Sleeper, Oma, rennet, whey, Winnimere on September 9, 2011 | 2 Comments »
Cheeses with a History
Posted in Cheese, Food History, tagged Époisses, Bayley Hazen Blue, blue cheese, brebis, Cheese, cheese history, Fontina, food, Gorgonzola, Parmigiano Reggiano, Roquefort, Saint-Marcellin, Valençay on July 6, 2010 | 1 Comment »
History was my major in college and, when I read about cheeses, it is the history behind them that particularly fascinates me.
Do You Eat the Rind?
Posted in Cheese, Education, FAQs, tagged Ardrahan, Bayley Hazen Blue, Cheese, cheese rind, Jasper Hill, rinds, Tomme Crayeuse on January 29, 2010 | Leave a Comment »
Do you eat the rind? This is one of the most common questions that I get when I work on the cheese counter. My answer: yes, usually I do. Pretty much all cheese rinds are easily digestible. The primary exceptions are cloth-bound rinds and wax rinds. After that, it’s pretty much personal preference.
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- Strawberries arrived in from Pell Farm in Somers, CT this morning + we made a batch of shortcake biscuits! twitpic.com/9rei7d 30 minutes ago
- Learn how to make jam with Rachel Saunders of @bluechairfruit this Sunday! Preserve summer in a jar: tinyurl.com/79talax 1 hour ago
- Planting tomatoes this summer? This @NatureMagazine article about the tomato genome might be of interest to you too! tinyurl.com/7b62hkn 20 hours ago
- Farm help needed - downeast coast of Maine: ow.ly/bfnWr 1 day ago
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