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 the line-up but no less spectacular than their other cheeses. (more…)
Posts Tagged ‘Jasper Hill Farm’
Posted in Cheese, Local, Pairings, Thanksgiving, tagged 3-Corner Field Farm, Andy Kehler, Blue Ledge Farm, Brebis Blanche, Cabot Clothbound Cheddar, Cheese, David Major, Emily Sunderman, food, Gregory Bernhardt, Hannah Sessions, Jasper Hill Farm, Karen Weinberg, Mateo Kehler, Michael Lee, Middlebury Blue, Northstone, Paul Borghard, Thanksgiving, Twig Farm, Twig Square, Verano, Vermont Shepherd, Yesenia Major on November 4, 2012 | Leave a Comment »
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 afternoon nap or walk. This year, we checked in with our domestic cheese buyer, Tripp, who has put together a wonderful Thanksgiving cheese board, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right! (more…)
Posted in Cheese, Cheesemaking, Food Science, Local, Producer Profile, Travelogues, United States, tagged Cellars at Jasper Hill, Cheese, cheesemakers, cheesemaking, curds, food, Jasper Hill, Jasper Hill Farm, Landaff, rennet, whey, Winnimere on January 30, 2012 | Leave a Comment »
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 developments going on at Jasper Hill. I thought I would share a little about the cheesemaking process, as well as give a sneak peek into a couple of new cheeses:
Flocculation is a test conducted with a rounded knife. The knife is put into the renneted milk. When the milk starts to curdle and grab onto the knife, an experienced cheesemaker is able to determine the exact time to cut the curd. (more…)
Posted in About Us, Cheese, Food Science, Local, 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 »
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. As a result, I want to share a bit of what got me so excited! (more…)
Posted in About Us, BBQ, Cheese, Local, Special Events & Field Trips, Travelogues, United States, tagged BBQ, cheesemakers, Consider Bardwell Farm, food, Jasper Hill Farm, Shelburne Farms, Spring Brook Farm, Twig Farm, Vermont on July 28, 2010 | Leave a Comment »
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 croissants, and by 6:30, all 32 of us were on the road, headed for high adventure in the Green Mountain State. Our destination was the Vermont Cheesemakers Festival, a gathering of about 50 local cheesemakers, 30 breweries and wineries, and a host of other food artisans making everything from mustard to nougat. The event, in its second year, was held last Sunday at the breathtakingly lovely Shelburne Farms estate outside of Burlington, and this year we organized a bus to bring our customers to the festival — a first-of-its-kind trip for Formaggio Kitchen.
We personally knew many of the cheesemakers at the festival and were excited not only to see them, but also to introduce them to our customers. (more…)
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 the farm who happen to be just as fond of dairy products — or by-products as the case may be — as I am.
The farm has acquired its group of piglets for the season, and man, do they love whey!
Farms producing milk and making cheese from it inherently find themselves with loads of whey, the liquid that separates out from the milk when cheese curds are formed. There are some great uses for this tangy liquid — in some cases, you can use it to make traditional ricotta and other cheeses. Or you can use it in the kitchen in place of water in breads, sauces and stews. Or you can just drink it straight, as it’s filled with protein, vitamins and minerals. You can really only consume so much whey though, and inevitably you can’t keep up with production. So the question becomes: what to do with the rest? (more…)