Dakin Farm Cellars At Jasper Hill Sampler

Our personal favorites from Jasper Hill

Try a sampling of Vermont Artisan Cheese from the Cellars at Jasper Hill. This selection blends flavors from sharp Cheddar to peppery Blue to delicate Weybridge for a unique flavor combination sure to please any palate!

Our sampler includes from the Cellars at Jasper Hill in Greensboro, Vermont:

    Cabot Cloth Bound, 8 oz.(avg.) Wedge - A handsome, natural-rinded, English style cheddar, skillfully aged for a minimum of 10 months in their cheese cave to produce a flavor profile that is at once sweet, savory, nutty and tangy.
    Bayley Hazen Blue, 8 oz.(avg.) Wedge - A natural-rinded, cave aged, blue cheese named for the iconic Bayley Hazen Military Road that traverses the Northeast Kingdom of Vermont. The usual peppery spice character associated with blue cheese takes a backseat to sweet, nutty and grassy flavors from the milk which comes from their herd of 45 pastured, Ayrshire cows.
    Little Hosmer, 4 oz. (avg) Wheel - Little Hosmer is an approachable and nuanced soft ripened cheese made from pasteurized cows milk. A gooey, milky core lies beneath its thin, bloomy- rind. The core features a complex array of flavors at peak ripeness; cauliflower, crème fraiche, and toasted nuts and a bright, clean finish with a hint of white mushroom aroma that follows. Little Hosmer is a prefect size for a picnic, or complement to a cheese board. At room temperature, this cheese is pliable and decadent without being runny.