Our collection showcases a trio of cow's milk cheese handcrafted by farmstead cheesemakers in Vermont and New Hampshire, and then aged with care by the Cellars at Jasper Hill, an artisan cheese partnership in Greensboro that creates sustainable business opportunities for local dairy farmers. The substantial samplings comprise three of Jasper Hill's most popular offerings, each with a different flavor profile and texture.
Landaff: This mild raw-milk cheese from Landaff Creamery in New Hampshire’s White Mountains is aged from 4 to 5 months. The semifirm cheese melts beautifully and offers balanced, complex flavors of toasted nuts and browned butter with a bright buttermilk tang. 8 oz.
von Trapp Oma: A soft, buttery washed-rind raw cow's milk cheese made by Dan and Sebastian von Trapp at their family farm in Waitsfield, Vermont. Pungent yet sweet, it has a soft, butter paste and robust, earthy character. 8 oz.
Weybridge: A young cheese made at the Scholten Family Farm using certified-organic cow's milk from its herd of Dutch Belt cows. Cellars at Jasper Hill ages the cheese for three weeks, yielding a delicate, mushroomy rind and a creamy paste with bright, tangy citrus notes. 4 oz.