This year we celebrate Thanksgiving with a hand-selected round up of Vermont cheeses, showcasing our region’s tradition of beautiful cheesemaking in all milk types and textures.
You don’t have to go far from Boston for some of the world’s best artisan cheese. Old world traditions are alive and well in Vermont.
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 »
It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts gathered for an afternoon of tasting and talking – and, happily, we did a lot of both!
This past summer, I had the opportunity to assist with cheesemaking at Jasper Hill Farm. One of my favorite cheeses made by the team in Greensboro, VT is called Harbison, a fairly recent addition to the line-up but no less spectacular than their other cheeses.
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!
Last year, I visited the Cellars at Jasper Hill and had the opportunity to participate in the Winnimere cheesemaking process. It was a very educational experience as there are some interesting new developments going on at Jasper Hill.
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.
Our destination was the Vermont Cheesemakers Festival, a gathering of about 50 local cheesemakers, 30 breweries and wineries, and a host of other food artisans making everything from mustard to nougat. The event, in its second year, was held last Sunday at the breathtakingly lovely Shelburne Farms estate outside of Burlington, and this year we organized a bus to bring our customers to the festival — a first-of-its-kind trip for Formaggio Kitchen.
On a recent trip to Jasper Hill Farm, I had the distinct pleasure not only of tasting many delicious cheeses made and aged here in New England, but also of getting acquainted with some inhabitants of the farm who happen to be just as fond of dairy products — or by-products as the case may be — as I am.