The Signature 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 it as is or wipe the bark off with a soft cloth.

Farm/Producer/Importer: Jasper Hill Farm
Place: Greensboro, VT
Style: Bloomy rind
Milk Type: Pasteurized 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, ensuring the quality of the cheese. The farm incorporates rotational grazing by creating 20 separate pastures on its 244-acre farm in southern Wisconsin. The recipe for Pleasant Ridge Reserve is similar to the French Alpine classic Beaufort, yielding cheese with a 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
Place: Dodgeville, WI, USA
Style: Firm
Milk Type: Raw Cow
Rennet: Traditional
Age: 9-10 months
Pairing: Syrah or Old World Chardonnay. Belgian Witbier

Manor Farm is located about 20 miles from the town of Cheddar in the lush dairy county of Somerset. Montgomery's cheddar is made from raw cow's milk and produced according to a very traditional recipe. It is the "benchmark" English farmhouse cheddar. The milk comes from the farm's Friesian-Holstein cows, and native cultures are used. Montgomery's cheddar is rustic, and some blue molds are common. The large 50 lb wheels are wrapped in cloth and rubbed with lard, then aged for anywhere from 12 to 18 months. Flavors are robust and meaty with notes of caramel and grass.

Farm/Producer/Importer: Manor Farm/Jaime Montgomery and Steve Bridges/Neal's Yard Dairy
Place: Somerset, England
Style: Firm
Milk Type: Raw cow
Rennet: Traditional
Age: 12-18 months
Pairing: Pinot Noir, Pale Ale, Dry Cider

A little sweet (from the piquillo peppers) plus a little spicy (from the Limo peppers) equals a lot of flavor. We love this jam on grilled cheese, or cheddar

These crackers are beautifully neutral in flavor, allowing the cheese's flavor to shine through. Made with a touch of extra-virgin olive oil and a sprinkle of sea salt.