Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather than repeat this much-deserved praise, I hope to share a reflection on my brief time at Jasper Hill as a whirlwind of sights, smells, and of course tastes. The tag line of Jasper Hill is, “A Taste of Place” and thus I will try my best to give you a little taste of my experience in this very unique place. (more…)
Posts Tagged ‘Moses Sleeper’
Posted in Cheese, Producer Profile, Travelogues, tagged A Taste of Place, affineur, Alpha Tolman, American cheese, Bayley Hazen Blue, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, cheese aging, dairy, domestic cheese, Harbison, Moses Sleeper, Taste of Place, Vermont, Winnimere on March 25, 2014 | 1 Comment »
For many, Easter and Passover confirm that spring has truly arrived. Here at the shop, spring means we can prop the front doors open, visit more local farms and it means an increase in our supply of fresh goat milk cheeses. Spring is kidding season at many of the farms we work with and involves some seriously hard work. It is also some of the most enjoyable to witness. Personally, we’ve been caught watching this video several times. Taken at Consider Bardwell Farm in Vermont at the start of the season, baby goats never lose their charm! (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…)