🥕🍓🥒 Spring orders placed today are available the week of April 19th. 🥕🍓🥒
Jasper Hill works with Cabot Creamery graders to hand select vats of young cheese that are suited to graceful cave-ripening. Upon arrival to a temperature and humidity controlled cave within The Cellars, blocks are coated with lard, brushed and turned in order to cultivate a living natural rind, home to a diversity of microflora. These traditional methods impart unique complexity to the developing cheese.
Batches are released for shipping when the perfect balance of texture and flavor are achieved; bright and deeply brothy with a salt-caramel finish and supple, crystalline texture. The sweet-savory balance of the cheese makes it an excellent match with cured meats, pear jam, or raw honey.
Mass-produced, processed cheese is partially not even cheese at all. Nearly half of it is cut with salt, food dyes, preservatives, emulsifiers, and other artificial ingredients to extend its shelf-life, change its texture, and significantly cut its cost. These ingredients are what cause most grocery store cheddars to be dry, rubbery, and more suitable to melting. On top of that, the milk often comes from factory farms, where dairy cows are mistreated and given growth hormones to increase milk production, which ultimately requires higher levels of antibiotics.
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. They operate an underground aging facility (also known as cheese cave) and feed leftover whey from the cheesemaking process to their heritage breed pigs. Their holistic model and approach to cheese-making is what sets them apart from industrial dairy farms. They make the highest possible quality products in a way that supports Vermont's working landscape.
Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.
Jenn de la Vega.
Chef & Cookbook author