Our collection showcases a trio of cow's milk cheese handcrafted by Vermont artisan cheesemakers, and then aged with care by the Cellars at Jasper Hill, an artisan cheese partnership in Greensboro that creates sustainable business opportunities for local dairy farmers. The substantial samplings comprise three of Jasper Hill's most popular offerings, each with a different flavor profile and texture.
Willoughby: A small-format washed-rind cheese using pastured dairy from grass-fed cows from northeastern Vermont. Aged 4 to 6 weeks, look for earthy and nutty aromas on the rind, complementing notes of fresh peach and cream on the interior. (8 oz.)
Cabot Clothbound Cheddar: This award-winning Old English–style cheddar is specially for ripening by The Cellars at Jasper Hill by their cheesemaking neighbors at Cabot Cooperative Creamery. Aged 10–13 months, it has a hearty, slightly crystalline texture and lingering nutty flavor with hints of caramel. (6 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.)
- 1 lb. 2 oz. total.
- Shipped fresh.
- Because the items in this collection are crafted in limited quantities, we may occasionally have to make substitutions with similar items of equal quality.
