Classic Box

Harbison is made from the milk of Jasper Hill's own herd of Ayrshire cows. It is a spruce- bark wrapped bloomy-rind cheese with a spoonable, rich creamy and addictive paste. Its flavors are woodsy, vegetal and mustardy and finish with a hint of sweet cream. To serve, go in from the top by cutting part of the top rind off and spooning out the paste.
Please note: It is normal for the spruce bark to be mottled with white, blue and green molds. You can leave as is or wipe the bark off with a soft cloth.

• Farm/Producer/Importer: Jasper Hill Farm
• Place: Greensboro, VT
• Style: Bloomy, Spruce-wrapped
• Milk Type: Cow
• Rennet: Traditional
• Age: 6-13 Weeks
• Pairing:  Lightly oaked Chardonnay, sour beer or a crisp cider

Cheesemaker Andy Hatch only makes Pleasant Ridge Reserve from milk produced when his cows have been out on pasture, giving the milk and cheese a rich, golden color and grassy flavor that tastes of summer. Andy only makes cheese on days when the pasture conditions are ideal to ensure the quality of the cheese. The farm incorporates rotational grazing by creating 20 separate pastures on their 244-acre farm in southern Wisconsin. The recipe for Pleasant Ridge Reserve is similar to the French Alpine classic Beaufort and yields cheese with deep savory flavor. We can taste sweet salted caramel, grass, and a mile long fruity finish. Pleasant Ridge is the most-awarded cheese in American history, having won Best of Show in the American Cheese Society’s annual competition three times (2001, 2005 and 2010)

• Farm/Producer/Importer: Uplands Cheese/Andy Hatch Street Cheese
• Place: Dodgeville, WI
• Style: Firm
• Milk Type: Raw Cow
• Rennet: Traditional
• Age: 9-10 Months
• Pairing: Syrah or Old World Chardonnay. Belgian Witbier

Brabander goat's milk gouda is made in the Brabant region of southern Holland from the pasteurized milk of Saanen goats. It is aged by our dear friend Betty Koster who with her husband Martin own two amazing cheese shops in Amsterdam. Betty and Martin work closely with the producers to ensure great practices and high-quality cheese. They select their wheels and age them at slightly warmer than normal temperatures which Betty believes help develop greater complexity and depth of flavor. Brabander is dense and creamy with flavors of nut, caramel, hay and just a touch of gaminess.

• Farm/Producer/Importer: Fromagerie L'Amuse/Essex St. Cheese Company
• Place: Brabant, Holland
• Style: Firm
• Milk Type: Goat
• Rennet: Vegetarian
• Age: 8-10 months
• Pairing: Off dry Riesling, White ale