Our personal favorites from Jasper Hill
Try a sampling of Vermont Artisan Cheese from the Cellars at Jasper Hill. This selection blends flavors from sharp Cheddar to peppery Blue to delicate Weybridge ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬Å“ add JanÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Farmhouse Crisps, made right here in Vermont, for an elegant cheese plate. Our sampler includes from the Cellars at Jasper Hill in Greensboro, Vermont:
- Cabot Cloth Bound, 8 oz.(avg.) Wedge - A handsome, natural-rinded, English style cheddar, skillfully aged for a minimum of 10 months in their cheese cave to produce a flavor profile that is at once sweet, savory, nutty and tangy.
- Bayley Hazen Blue, 8 oz.(avg.) Wedge - A natural-rinded, cave aged, blue cheese named for the iconic Bayley Hazen Military Road that traverses the Northeast Kingdom of Vermont. The usual peppery spice character associated with blue cheese takes a backseat to sweet, nutty and grassy flavors from the milk which comes from their herd of 45 pastured, Ayrshire cows.
- Weybridge, 4 oz. (avg) Wedge - Weybridge is a certified-organic cowÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s milk cheese with a delicate bloomy rind that imparts a subtle earthy aroma to the developing cream line beneath. The center is creamy with bright citrus notes and a savory toasted finish. The small medallion format works well as a snack for two or as a garnish to a larger spread.