Jasper Hill, Sherry Gray (Pasteurized Cow's Milk Cheese)

Jasper Hill, Sherry Gray (Pasteurized Cow's Milk Cheese)

$11.95 - $22.95
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Description

Sherry Gray from Jasper Hill Farm in Vermont is a total crowd-pleaser. It is a double-cream, ash-ripened medallion made with grass-fed cows’ milk and cream. The ash coating on this cheese is not only aesthetically pleasing, but it plays a part in tempering the fresh wheels’ surface pH and fosters the development of a thin, even bloomy rind. The extra cream creates an almost whipped texture, which coats the palate in buttery richness. Pair with something bubbly and you have the perfect little cheese plate. 

More Information
Country of Origin
United States
Region
Vermont
Type of Milk
Cow
About The Producer

Jasper Hill Farm

Care & Use

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

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Description

Sherry Gray from Jasper Hill Farm in Vermont is a total crowd-pleaser. It is a double-cream, ash-ripened medallion made with grass-fed cows’ milk and cream. The ash coating on this cheese is not only aesthetically pleasing, but it plays a part in tempering the fresh wheels’ surface pH and fosters the development of a thin, even bloomy rind. The extra cream creates an almost whipped texture, which coats the palate in buttery richness. Pair with something bubbly and you have the perfect little cheese plate. 

More Information

Country of Origin
United States
Region
Vermont
Type of Milk
Cow

Jasper Hill Farm

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

No reviews yet.

Click the button below and be the first to review Jasper Hill, Sherry Gray (Pasteurized Cow's Milk Cheese)