Jasper Hill Farm
This medium sharp cheddar is aged in muslin for 10-13 months, creating a crumbly texture and nutty aroma. You’ll love its savory and slightly tangy flavor, with a caramel sweetness to the finish.
This working dairy farm in the Northeast Kingdom of Vermont has an underground aging facility which maximizes the potential of its cheeses, including those made by local producers like Cabot. We admire their mission to make high quality products in support of Vermont's working landscape.