Handcrafted by farmstead cheesemakers in Vermont and New Hampshire, these three distinctive cow’s milk cheeses are aged with care by the Cellars at Jasper Hill, an artisan cheese partnership that creates sustainable business opportunities for local dairy farmers. In this collection we are able to bring you three substantial samplings of three of their most popular offerings, each with different flavor profiles and textures.
Landaff: A mild raw-milk cheese cave-aged 4–5 months at Landaff Creamery in New Hampshire’s White Mountains. The semifirm cheese melts beautifully, and offers balanced, complex flavors of toasted nuts and browned butter with a bright buttermilk tang. 8 oz.
Willoughby: A small-format washed-rind cheese using pastured dairy from grass-fed cows from northeastern Vermont. Aged 4-6 weeks, look for earthy and nutty aromas on the rind, complementing notes of fresh peach and cream on the interior. 8 oz.
Weybridge: A young cheese, aged 21 days, with a thin, mushroomy rind and bright, tangy, citric flavors. 4 oz.