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Harbison - The Cellars at Jasper Hill
Harbison - The Cellars at Jasper Hill

Harbison - The Cellars at Jasper Hill

Regular price $12.00 Sale

Harbison

 

The Cheese - Zach describes this cheese as “drinking a glass of milk in a Vermont forest.” This makes sense because the cheese is not only an incredible expression of fresh dairy, but it is wrapped with a spruce cambium which is the inner layer of the tree’s bark. The spruce flavor comes through and as the cheese ages, it gives wonderful resiny notes to the paste. It is pudgy, decadent and complex. 

The Maker - Jasper Hill Farm has in many ways revolutionized the American artisan cheese industry. They are both makers and “affineurs” (cheese agers) and have built a cellar at their farm to age cheeses made on premises and from other creameries. For the cheeses made in house, they milk their own small herd of Ayrshire cows. Not a high production breed, the Ayrshire milk is ideal for cheese making with its small fat globules. 

Harbison is a great excuse to gather a few friends and scoop into a decadent treat. When a bit younger, the bark can be peeled away for sliced portioning. If the bark has fused with a more loosened paste, then the best approach is to leave the bark intact and spoon out portions from the top. Pair with oaked white wine, or barrel-aged sour beer. Fruit mostarda and crusty bread make nice accompaniments.

Made by: The Cellars at Jasper Hill

From: Greesnboro, VT

Aging: 6-3 weeks

Pasteurized Cow Milk, Traditional Rennet