Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather Continue Reading »
We arrived at Jasper Hill Farm on a rainy Friday morning after navigating the scenic but rugged roads of Vermont’s Northeast Kingdom. Jasper Hill, which is run by brothers Mateo and Andy Kehler, keeps about 46 Ayrshire cows, whose milk is used to produce popular cheeses such as Constant Bliss and Bayley Hazen Blue. Around Continue Reading »
Mother’s Day is this Sunday and, in recognition of the day, we surveyed a few of our fellow staffers to see what cheeses their mothers like them to bring home!
The primary goal of our trip to Jasper Hill was to taste Cabot Clothbound Cheddar and select the wheels we thought would best suit our customers. This led us to taste over ten batches ranging from seven to eleven months old.
Here are our top ten food picks for 2013 as chosen in our internal staff survey – plus a few honorable mentions!
We checked in with Tripp, the Head Manager on our cheese counter and our domestic cheese buyer. He has put together a wonderful recommendation for a Thanksgiving cheeseboard, incorporating a cross-section of milk types and textures. He draws on some old favorites but also includes a couple of newer cheeses that we think are destined to become classics in their own right!
Every two months or so, Tripp, our domestic cheese buyer in Cambridge, and I, domestic cheese buyer for our South End location, drive up to Greensboro, Vermont and visit with our friends at the Cellars at Jasper Hill. The purpose of these trips is primarily to select new wheels of Cabot Clothbound Cheddar.
Celebrate Independence Day with a cheese plate that is “Made in the USA!” Domestic cheese buyer in our Cambridge shop, Tripp, is recommending four cheeses for this July 4th.
Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont. The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor.
Spring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate.