Tag Archive | Jasper Hill Farm
“Cheese is like a rabbit hole, you can go deep.” – Video
A thoughtful and beautiful video profile of Andy and Mateo Keller of Jasper Hill Farm in Vermont. Produced by produced by Clyde Burley and edited by Marc Andonian for Dark Rye, Whole Food’s online magazine.
Alpha Tolman
Followers of this blog will recall that I was one of a handful of “testers” for Jasper Hill and Culture Magazine for the 2012 Birth of a Cheese. Well, Alpha Tolman is finished at started making the rounds last Fall. I’m finally getting a chance to sample the finished cheese. I’m not going to go […]
31 Cheeses in 31 Days: Day Nine: Moses Sleeper
2012 American Cheese Month 31 Cheeses in 31 Days: Day Nine: Moses Sleeper Cheese: Moses Sleeper Who: Jasper Hill Farm Website: Cellars at Jasper Hill Where: Greensboro, Vermont Milk Type: Cow, pasteurized Texture: semi-soft Rind:bloomy Shape: 160z flat wheel Flavor: cauliflower and raw corn Ah Camembert… and American cheee made in that style (though I […]
Round 2: Birth of A Cheese – Jasper Hill’s new cheese has a name, and some work to do.
It’s been a long wait! Almost four months ago, I wrote the first review of a new cheese in development by Jasper Hill. Those of us around the country participating in the 2012 Birth of a Cheese study with Culture magazine were sent three differing samples of baby cheese. We can’t say that our feedback […]
Jasper Hill launches Blue Cheese into Space!!
How cool is this??? Jasper Hill launched Bayley Hazen Blue into space and back! VIDEO We’ve all heard the moon is made out of cheese, and cows can jump over the moon. So launching cheese in a balloon into the upper atmosphere seemed the natural next step for a group of Vermont artisan cheesemakers. “This […]
Landaff Creamery
If you have not… you really need to try Landaff… on Independence Day, here’s an American original (via Welsh tradition): In 2009, the Erbs decided to add a cheesemaking operation to bring in more revenue. Made with milk from their own cows, their brand of Landaff Cheese is a mild, semi-firm cheese with a natural, […]
Harbison: the rich (and sustainable) farmstead cheese | OregonLive.com
By SASHA DAVIES Andy and Mateo Kehler started much more than a farmstead cheese company in 2003 when they began making cheese at Jasper Hill Farm. For generations, their family spent summers in northeastern Vermont, and as the boys grew, they watched the farming industry decline to the verge of collapse. Jasper Hill Farm and […]
Wedge in the Round chosen to test a new cheese from Jasper Hill!! 2012 Birth of a Cheese panel
Your humble blogger with ambitions of one day running his own cheese shop is among a few from around the country chosen to test samples of a new alpine style cheese currently in development at Jasper Hill Farm. The 2012 Birth of a Cheese event is run by the nation’s leading Cheese magazine, Culture. Thanks […]
