Bayley Hazen Blue is a buttery, natural-rinded blue cheese made from high-quality whole raw cow's milk. 

It is a Jasper Hill Farm product, named after an old military road commissioned by George Washington across the Northeast Kingdom. Brothers Andy and Mateo Kehler who own the farm, developed the recipe for Bayley Hazen Blue by altering the shape and aging process of a Devon Blue recipe from England, so that the cheese rind will hold up in usual retail conditions

The texture of Bayley Hazen Blue is firm and slightly dry than other blues. However, it is also dense and creamy, with well-distributed blue veins. The cream-coloured paste is characterized by deep, dark heartiness of pepper, tobacco and roasted hazelnuts set off by subdued grassy, nutty flavours in the milk.

Bayley Hazen Blue tastes beautiful with a glass of fruity red dessert wine, toasty Imperial Stout, or a chunk of dark chocolate. Pair it with a spinach salad, walnuts, and dried tart cherries to accentuate its flavour.

This celebrated cheese has won many international awards including Super gold at the 2014 World Cheese Awards. It has been judged as one of the world's 62 best cheeses.

Bayley Hazen Blue

Jasper Hill Farm

Harbison is a Jasper Hill Creamery cheese named after Anne Harbison, the original contributor to the making of this cheese.

It is a soft-ripened cow's milk cheese with a bloomy rind, wrapped in strips of spruce cambium, which are harvested from the woodlands of Jasper Hill.  When ripe, Harbison has a very spoonable texture that continues to soften until consumed. It’s woodsy and sweet with lemony, mustardy, and vegetal flavours.

Oaked white wine or barrel-aged sour beers make great accompaniments. Also, don’t forget some fruit mostarda and crusty bread. The cheese is held together by the bark, which can be peeled off when it is a bit younger. However, with loosened cheese, it is better that the bark is kept as is and the portions are spooned out separately.

Harbison

Willoughby is an exclusive Jasper Hill Farm creation, a creamery that not only makes cheeses but also offers cheese maturing caves for other Vermont based producers. The cheese was originally created by Marisa Mauro's Ploughgate Creamery, but after a fire in 2011, Jaspers resurrected the recipe and continue to make it at their farm.This washed rind cheese is made from pasteurized cow's milk. It has a semi-soft, buttery texture with occasional eyes and pale yellow-caramel paste. Flavours range from delicate milky, herbal, ripe-peach that advance into peat, roasted beef and onions aromas imparted by the rind.Willoughby pairs perfectly with a Rose, Saison beer or raw floral honey.

Willoughby

Moses Sleeper is a Brie-style cheese exclusively produced by Jasper Hill Farm, a creamery who not only makes cheeses but also offers cheese maturing caves for other Vermont based producers. It is named after Moses Sleeper, a Revolutionary War scout who was killed while defending Northeast Kingdom's Bayley Hazen Military Road. It has a classic bloomy rind with pink patches beneath which lies a gooey, milky core dotted with occasional eyes or holes. Flavours range from cauliflower, crème fraîche, and toasted nuts to hay and butter. A hint of white mushroom aroma and bright, clean finish brings together the flavour profile of the cheese. Moses Sleeper's mild, savoury flavours taste delicious with pickled carrots and a crusty baguette.

Moses Sleeper

Alpha Tolman is an Appenzeller inspired cheese with buttery, fruity & nutty flavour when young, maturing into bold meaty, caramelized onion flavours as it ages. Made from raw cow's milk, the brine-washed wheels are matured for eight to eleven months resulting in a dense, crystalline and pliant texture.Alpha Tolman melts beautifully onto plate of fingerling potatoes, cured meat and natural sour pickles. Try pairing it with an onion jam, good, hearty ale or a plumy red wine.

Alpha Tolman

Made by von Trapp Farmstead and matured by Cellars at Jasper Hill, Oma is a washed-rind, tomme-style cheese made from pasteurized, organic Jersey milk (formerly unpasteurized). Oma has soft but never runny paste with a balance of pungent and sweet flavours. It smells of roasted nuts, cured meat and chocolate with undertones of rich cream. The thin, orange rind provides an earthy contrast to the richness of the creamy interior.Oma balanced flavour profile make it a perfect choice on a cheeseboard. Belgian-style dubbel ale, Grüner Veltliner and buttery crackers and fig jam or dried fruit make great accompaniments to the cheese.

Produced by Jasper Hill Farm in Vermont, Winnimere is developed in the style of classics like Vacherin Mont d'Or or Försterkäse. This artisanal, award-winning cheese is made only in the winters when the Ayrshire cows are giving rich, hay-fed raw milk.

The cheese is handmade and washed with locally brewed beer to develop its blushing pink washed rind appearance. Young cheeses are wrapped in strips of spruce cambium to instil the deep and moderate woodsy flavour. At 60 days of ageing, a spoonful of the soft, squidgy cheese tastes of bacon, sweet cream, and spruce with pungent, smoky aroma.

Winnimere

Produced by Landaff Creamery in New Hampshire, Landaff is a mild, semi-hard cheese made from raw cow's milk. A natural grey rind coats a paste that is the colour of butter and tastes moist & mild, tangy with a clean finish and fragrance to match.
Designed after traditional Welsh Caerphilly, this open, buttery textured cheese melts beautifully and is an excellent addition to any cheese plate.

Landaff

Little Hosmer

Highlander's recipe is inspired by traditional French and Swiss Raclette. lt's semi-firm, elastic texture makes for a pleasing table cheese and amazing melting properties. The classic way to enjoy the style is melted over potatoes with pickles and cured meat alongside. On its own, the cheese has notes of speck, macadamia nuts and butter with lingering washed rind aromas.

Highlander

Made by Landaff Creamery and matured by Cellars at Jasper Hill, Kinsman Ridge is a semi-soft, tomme-style cheese made with raw cow milk. Deb and Doug Erb’s second cheese, following their debut Landaff, is inspired by French tommes like St. Nectaire.Kinsman Ridge wheels are matured for 3-5 months during which they mature from a firm consistency to a creamy interior. Flavours vary from rich, savoury, and delicate floral with undertones of roasted artichoke and asparagus.Kinsman Ridge is a perfect choice on a cheeseboard. Drinks such as Sauvignon Blanc, wheat beer, or saucisson sec make great accompaniments. The mottled, rustic rind is edible and need not be removed before sectioning.

Kinsman Ridge

Made by Scholten Family Farm and matured by Cellars at Jasper Hill, Weybridge is a lactic-set cheese with a delicate bloomy rind. It is made from Scholten’s herd of Dutch Belt cows that graze on rolling landscape of Weybridge. The delicate thin rind enveloping the cheese reveals a toasty, mushroomy flavour balancing the bright citrusy acidity of the dense, milky pate. Weybridge is perfect as a snack for two as well as a garnish for a larger spread. Its rich, milky flavour goes well with dry, bubbly white wine, sparkling apple cider or a crisp German pilsner.

Weybridge

Well-balanced cheddar with low-moisture but a creamy texture. Not too sharp, not too crumbly. Nutty and sweet with a slight acidity.

Cave Aged Cheddar

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers.