![]() ![]() ![]() Please note that cheeses will ship from the cheese company approximately 1 week before the webinar. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture.īe sure to wait for the webinar to drink these cheese-paired wines in your upcoming club shipment: Jasper Hill is focused on valued-added agriculture, turning their raw milk into natural rind cheese, which takes up to 70 more labor for a batch of cheese. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. ![]() A webinar to taste the cheeses and wines together on Sunday, October 16th at 2 PM PST with Zoe Brickley, Jasper Hill’s Director of Communications, E-Commerce, and Creative Works, Sheri Allen, Cheese Professional & Global Cheese Educator, Heather Kirk and Lauren Deupree, Brooks’ Wine Club Team, and April Abate, Brooks’ Director of Business Development & Education.6 oz cut of Alpha Tolman – a raw cow milk, Alpine style cheese with a buttery, fruit & nut flavor.The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. 6 oz cut of Whitney – a raw cow milk cheese made in a semi-firm mountain style with traditional methods that capture a true “Taste of Place.” Harbison is a soft-ripened cheese with a rustic, bloomy rind.5 oz cut of Harbison – a soft-ripened cow milk cheese wrapped in strips of spruce cambium.We have hand-selected three kinds of cheese from Jasper Hill Farm in Vermont to pair with wines in your fall club shipment: ![]()
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