Due to a maintenance issue at the store we are not shipping new orders until the week of April 6. The Detroit store is currently closed and will reopen for curbisde pickup the week of April 6th. We apologize for the inconvenience. Please reach out to us with any questions.
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