Handcrafted by farmstead cheesemakers in Vermont, these four distinctive cow's milk cheeses are aged with care by the Cellars at Jasper Hill, an artisanal cheese partnership that creates sustainable business opportunities for local dairy farmers.

Alpha Tolman: A firm cheese with a mottled brown rind, a nutty, savory, flavor and a dense, creamy texture. (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.)

Cabot Clothbound Cheddar: Made by Cabot Creamery and cave ripened by The Cellars at Jasper Hill, this English-style bandaged cheddar offers notes of caramel and a unique crystalline texture. (6 oz.)

Harbison: Awarded Best American Cheese at the World Cheese Awards in 2015, this soft-ripened cheese is woodsy and sweet, balanced with lemon, mustard and vegetal flavors. Arrives cinched with a strip of local spruce cambium bark. (5 oz.)

1 lb. 9 oz. total.
Shipped chilled.
A Williams Sonoma exclusive.
Because items in this collection are crafted in limited quantities, we may occasionally have to make substitutions with similar items of equal quality.

Cellars at Jasper Hill Cheese Collection