Cellars at Jasper Hill Taste of Vermont Cheese Collection

Our collection showcases four remarkable cow's milk cheeses from Vermont's best local dairy farms. Each is handcrafted by farmstead cheesemakers, then aged with care by the Cellars at Jasper Hill, an artisan cheese partnership in Greensboro, creating sustainable business opportunities for local dairy farmers. This sampling includes a quartet of Jasper Hill's most notable offerings, each with a different flavor profile and texture.

Alpha Tolman: Similar to Gruyere or Appenzeller, this alpine-style cow's-milk cheese is an original recipe developed by cheesemaker Mateo Kehler. Aged 8–12 months, this firm cheese has a smooth, savory aroma and a sweet, rich flavor with hints of toasted nuts. (6 oz.)

Bayley Hazen Blue: Jasper Hill Farm's flagship cheese is a creamy, very approachable mildly sweet and salty blue, made from the raw milk of Ayrshire cows. The cheese is aged 3–6 months for a mellow, nutty flavor and velvety creaminess that's reminiscent of fresh butter. (8 oz.)

Little Hosmer: Beneath its thin, bloomy rind lies a gooey, creamy core with notes of cauliflower, mushroom and toasted nuts, qualities that have earned this award-winning cheese a cult following. (4 oz.)

Cabot Clothbound Cheddar: This award-winning Old English–style cheddar is the only Cabot cheese produced from a single farm's milk – in this case, the Kempton Farm in Peacham, VT. Aged 10–13 months, it has a hearty, slightly crystalline texture and lingering nutty flavor with hints of caramel. (6 oz.)

• 1 lb. 8 oz. total.
• Shipped fresh.

Receiving Instructions

• The cheese is shipped chilled with ice packs. Refrigerate upon receipt. Best stored in a vegetable bin or container away from the refrigerator fan, it will keep in the refrigerator for up to 2 weeks. Cut and set out only as much cheese as you plan to serve, returning the rest to the refrigerator.

Serving Instructions

• To experience the cheese's full flavor, serve at room temperature. For optimal flavor and texture, bring the cheeses to room temperature for approximately 1 hour prior to serving. We recommend leaving the cheese in the packaging as it comes to room temperature, to prevent oxidation, which may affect the flavor. Leftover cheese is best re-wrapped in parchment or waxed paper. Plastic wrap is not recommended. It is best to consume the cheese within one to two weeks of receipt.

• Cabot Clothbound Cheddar: Pasteurized cow's milk, cultures, microbial rennet, salt.
• Bayley Hazen Blue: Raw cow's milk, cultures, rennet, salt.
• Little Hosmer: Pasteurized cow's milk, salt, rennet, cultures.
• Alpha Tolman: Raw cow's milk, cultures, rennet, salt.

Shipping Information

Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.

While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.

We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

We're not able to provide returns or cancellations on any food products, which are final sale items.

Please note that orders can't be cancelled once they have been processed or shipped.

View Full Returns Policy.