We've carried cheeses from Jasper Hill Farm and the Cellars for quite a while, but we have so many things right now that I think its worth blogging about.
Right now we have the three cheeses made by Jasper hill:
Constant Bliss, loosely based on a Chaource recipe, a slow ripened lactic cheese.
Bayley Hazen blue, a natural rinded blue cheese. And
Winnimere, washed in Lambic beer, this lush cheese smells "rowdy" but has a smooth sweet milky flavor accented by a woodsy aromatic depth.
AND, we also have Weybridge: a delightful, delicate little organic cheese with a fluffy whipped texture and big farm fresh flavor made by the Scholten family farm. Did I say Organic already?
But wait, there's more . . .
Also on the shelf is the amazing Cabot Clothbound cheddar - aged at Jasper Hill of course - a handsome natural rinded traditional cheddar. Bandaged with muslin and skillfully aged a minimum of 10 months.
And, last but not least, we have Hartwell by Ploughgate creamery. A soft-ripened little guy that is creamy and delicious.
This just in!!! Also available is Moses Sleeper. The compatriot to Constant Bliss (Story about the two Revolutionary war heroes here ) This creamy, delicious triple cream delight is Not to be missed.
So, instead of driving to Vermont, just take a trip to the cheese case and pick up one or more of these great cheeses.