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884 Garvin Hill Rd
Greensboro, VT

802-533-2566

 

 

 

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A TASTE OF PLACE

 

 

 

A TASTE OF PLACE

GREENSBORO, VERMONT

 
 Cellars at Jasper Hill is the cheese maturation component of Jasper Hill Farm.

 Cellars at Jasper Hill is the cheese maturation component of Jasper Hill Farm.

UPCOMING EVENTS

Featured
July Cheese Camp 2019
Jul 8
July Cheese Camp 2019
October Cheese Camp 2019
Oct 14
October Cheese Camp 2019
 
Spring, finally.
Spring, finally.
A fresh batch of Harbison waiting to be wrapped in steamy strips of spruce bark. Thanks for the image, @brattleborofoodcoop - it was great to have you! #cheesespa #tasteofplace
A fresh batch of Harbison waiting to be wrapped in steamy strips of spruce bark. Thanks for the image, @brattleborofoodcoop - it was great to have you! #cheesespa #tasteofplace
Thanks to the awesome team a Formaggio Kitchen for supporting our work. New shop looks great
Thanks to the awesome team a Formaggio Kitchen for supporting our work. New shop looks great
Mud Season: winter is over but it’s not quite spring. Winnimere and maple syrup help! 🧀🍁💩 #rawmilkcheese #therealdeal #tasteofplace #mudseason Nice photo @cheesemongrrl
Mud Season: winter is over but it’s not quite spring. Winnimere and maple syrup help! 🧀🍁💩 #rawmilkcheese #therealdeal #tasteofplace #mudseason Nice photo @cheesemongrrl
You know what today it is, right? Happy Raw Milk Cheese Appreciation Day! Raw milk reveals a 'taste of place' by allowing natural microflora of the pastures to shape cheese character. For us, raw means the milk hasn't been heated above the body temp of the cow before cheesemaking. Did you know that some cheeses labeled 'raw' are made from milk heated to near or above pasteurization temperatures? Europeans would call this thermized, but that word has no legal definition here, so heat treated cheeses often fall into the raw camp even though the microbial profile of the milk is closer to pasteurized. Heat treatment is a great way to manage risk for different styles of cheese; our collection includes a heat treated cheese that we call 'unpasteurized'; this keeps the FDA happy while honoring the hard work behind our true raw milk cheeses. Want to know if your cheese is really raw? Ask your monger! #rawcheeseday #rawmeansraw #tasteofplace #rawmilkcheese
You know what today it is, right? Happy Raw Milk Cheese Appreciation Day! Raw milk reveals a 'taste of place' by allowing natural microflora of the pastures to shape cheese character. For us, raw means the milk hasn't been heated above the body temp of the cow before cheesemaking. Did you know that some cheeses labeled 'raw' are made from milk heated to near or above pasteurization temperatures? Europeans would call this thermized, but that word has no legal definition here, so heat treated cheeses often fall into the raw camp even though the microbial profile of the milk is closer to pasteurized. Heat treatment is a great way to manage risk for different styles of cheese; our collection includes a heat treated cheese that we call 'unpasteurized'; this keeps the FDA happy while honoring the hard work behind our true raw milk cheeses. Want to know if your cheese is really raw? Ask your monger! #rawcheeseday #rawmeansraw #tasteofplace #rawmilkcheese
Meet our neighbor Tom. When Andy and Mateo “didn’t know a teat from a telephone pole” Tom would drop things on his own farm to come help. Now, we are able to purchase Tom’s milk to supplement our own for cheeses like Harbison. We pay a fair price for great milk, almost double the going rate these days, because our town is a better place with farmers like Tom and his small herd of pastured cows. Thanks to @pizzapoola for the portrait. #grateful #realdeal #neighbors #tasteofplace
Meet our neighbor Tom. When Andy and Mateo “didn’t know a teat from a telephone pole” Tom would drop things on his own farm to come help. Now, we are able to purchase Tom’s milk to supplement our own for cheeses like Harbison. We pay a fair price for great milk, almost double the going rate these days, because our town is a better place with farmers like Tom and his small herd of pastured cows. Thanks to @pizzapoola for the portrait. #grateful #realdeal #neighbors #tasteofplace
Can you name this cheese? No, really - we have a ton of R&D going on in anticipation of goats arriving at #bridgemanhillfarm and naming is nearly the hardest part... #tasteofplace #therealdeal #reallyraw #butisitreallyraw #goat
Can you name this cheese? No, really - we have a ton of R&D going on in anticipation of goats arriving at #bridgemanhillfarm and naming is nearly the hardest part... #tasteofplace #therealdeal #reallyraw #butisitreallyraw #goat
Incoming!! Jasper Hill Farm’s first batches of house cured salami are just released. Evan has been hard at work in our mini USDA inspected facility in Craftsbury, VT. These salamis are slowly fermented at a lower temperature for a gentle taste and more complexity of flavor. Then, they’re hand-tied and hanged to cure with the help of our Harbison cheese rind cultures. Original and Black Pepper are arriving first, with Garlic and Alpha Tolman inclusions getting wrapped this week.... Ask your monger! #therealdeal #lowandslow #porkygoodness #cultured #tasteofplace
Incoming!! Jasper Hill Farm’s first batches of house cured salami are just released. Evan has been hard at work in our mini USDA inspected facility in Craftsbury, VT. These salamis are slowly fermented at a lower temperature for a gentle taste and more complexity of flavor. Then, they’re hand-tied and hanged to cure with the help of our Harbison cheese rind cultures. Original and Black Pepper are arriving first, with Garlic and Alpha Tolman inclusions getting wrapped this week.... Ask your monger! #therealdeal #lowandslow #porkygoodness #cultured #tasteofplace
Helloooo! A curious cow peeks out at our #cheesecamp crew on a visit to Landaff Creamery. #realdeal #rawmilkcheese #farmstead
Helloooo! A curious cow peeks out at our #cheesecamp crew on a visit to Landaff Creamery. #realdeal #rawmilkcheese #farmstead
Rind or Rock?
Rind or Rock?
#bayleyhazenblue #blindtasting ..... we have a winner! Batch B... made on Sat Nov 24. @murrayscheese selection. NYC Tasty things come your way.
#bayleyhazenblue #blindtasting ..... we have a winner! Batch B... made on Sat Nov 24. @murrayscheese selection. NYC Tasty things come your way.
#alphatolman #realdeal #rawmilkcheese We harvest hay when the sun is high and sugar in our grass is peaking and feed our cows on sunshine through the winter. This cheese is bright summer light condensed and put in the darkness below the ground only to emerge in a thousand wavelengths of flavor revealing warmth and reminding us that summer is now inevitable.
#alphatolman #realdeal #rawmilkcheese We harvest hay when the sun is high and sugar in our grass is peaking and feed our cows on sunshine through the winter. This cheese is bright summer light condensed and put in the darkness below the ground only to emerge in a thousand wavelengths of flavor revealing warmth and reminding us that summer is now inevitable.
#bayleyhazenblue is salted twice on consecutive days. Salt migrates from the rind to the core, conveyed by water and osmotic pressure. It takes many weeks for salt concentrations to equalize and the specific chemistry of each batch affects the migration of salt over time. #realdeal #rawmilkcheese #reachingforthegoldring
#bayleyhazenblue is salted twice on consecutive days. Salt migrates from the rind to the core, conveyed by water and osmotic pressure. It takes many weeks for salt concentrations to equalize and the specific chemistry of each batch affects the migration of salt over time. #realdeal #rawmilkcheese #reachingforthegoldring
Any guesses?
Any guesses?
@hardwickagriculture and the Vermont Food Venture Center is hiring an ED. Great opportunity to be at the heart of one of the most exciting food communities in the country. Come help us build something great! In Hardwick
@hardwickagriculture and the Vermont Food Venture Center is hiring an ED. Great opportunity to be at the heart of one of the most exciting food communities in the country. Come help us build something great! In Hardwick
Lookout world! #goodthingscomeinsmallpackages #goatsarecoming #staytuned
Lookout world! #goodthingscomeinsmallpackages #goatsarecoming #staytuned
#anotherdayinparadise #jasperhillfarm #letitrisewithinyou #makesmewanttomovemydancingfeet
#anotherdayinparadise #jasperhillfarm #letitrisewithinyou #makesmewanttomovemydancingfeet
While everyday of the year is a good day to indulge, we are into a run of #bayleyhazenblue that has us over the moon. #realdeal #rawmilkcheese on #spaceshipearth
While everyday of the year is a good day to indulge, we are into a run of #bayleyhazenblue that has us over the moon. #realdeal #rawmilkcheese on #spaceshipearth
@elmoremountainbread baked us a fresh loaf of #ryebread with rye grown by our neighbors @thornhillfarmvermont for the third wave of #penicilliumroqueforti propagation trials. #bayleyhazenblue #traditionalpractice #wildcheese #microbesmaketheworldgoround #deliciousnessfactor9
@elmoremountainbread baked us a fresh loaf of #ryebread with rye grown by our neighbors @thornhillfarmvermont for the third wave of #penicilliumroqueforti propagation trials. #bayleyhazenblue #traditionalpractice #wildcheese #microbesmaketheworldgoround #deliciousnessfactor9
Our mail order is popping... #alphatolman #realdeal #rawmilkcheese
Our mail order is popping... #alphatolman #realdeal #rawmilkcheese
Spring, finally. A fresh batch of Harbison waiting to be wrapped in steamy strips of spruce bark. Thanks for the image, @brattleborofoodcoop - it was great to have you! #cheesespa #tasteofplace Thanks to the awesome team a Formaggio Kitchen for supporting our work. New shop looks great Mud Season: winter is over but it’s not quite spring. Winnimere and maple syrup help! 🧀🍁💩 #rawmilkcheese #therealdeal #tasteofplace #mudseason Nice photo @cheesemongrrl You know what today it is, right? Happy Raw Milk Cheese Appreciation Day! Raw milk reveals a 'taste of place' by allowing natural microflora of the pastures to shape cheese character. For us, raw means the milk hasn't been heated above the body temp of the cow before cheesemaking. Did you know that some cheeses labeled 'raw' are made from milk heated to near or above pasteurization temperatures? Europeans would call this thermized, but that word has no legal definition here, so heat treated cheeses often fall into the raw camp even though the microbial profile of the milk is closer to pasteurized. Heat treatment is a great way to manage risk for different styles of cheese; our collection includes a heat treated cheese that we call 'unpasteurized'; this keeps the FDA happy while honoring the hard work behind our true raw milk cheeses. Want to know if your cheese is really raw? Ask your monger! #rawcheeseday #rawmeansraw #tasteofplace #rawmilkcheese Meet our neighbor Tom. When Andy and Mateo “didn’t know a teat from a telephone pole” Tom would drop things on his own farm to come help. Now, we are able to purchase Tom’s milk to supplement our own for cheeses like Harbison. We pay a fair price for great milk, almost double the going rate these days, because our town is a better place with farmers like Tom and his small herd of pastured cows. Thanks to @pizzapoola for the portrait. #grateful #realdeal #neighbors #tasteofplace Can you name this cheese? No, really - we have a ton of R&D going on in anticipation of goats arriving at #bridgemanhillfarm and naming is nearly the hardest part... #tasteofplace #therealdeal #reallyraw #butisitreallyraw #goat Incoming!! Jasper Hill Farm’s first batches of house cured salami are just released. Evan has been hard at work in our mini USDA inspected facility in Craftsbury, VT. These salamis are slowly fermented at a lower temperature for a gentle taste and more complexity of flavor. Then, they’re hand-tied and hanged to cure with the help of our Harbison cheese rind cultures. Original and Black Pepper are arriving first, with Garlic and Alpha Tolman inclusions getting wrapped this week.... Ask your monger! #therealdeal #lowandslow #porkygoodness #cultured #tasteofplace Helloooo! A curious cow peeks out at our #cheesecamp crew on a visit to Landaff Creamery. #realdeal #rawmilkcheese #farmstead Rind or Rock? #bayleyhazenblue #blindtasting ..... we have a winner! Batch B... made on Sat Nov 24. @murrayscheese selection. NYC Tasty things come your way. #alphatolman #realdeal #rawmilkcheese We harvest hay when the sun is high and sugar in our grass is peaking and feed our cows on sunshine through the winter. This cheese is bright summer light condensed and put in the darkness below the ground only to emerge in a thousand wavelengths of flavor revealing warmth and reminding us that summer is now inevitable. #bayleyhazenblue is salted twice on consecutive days. Salt migrates from the rind to the core, conveyed by water and osmotic pressure. It takes many weeks for salt concentrations to equalize and the specific chemistry of each batch affects the migration of salt over time. #realdeal #rawmilkcheese #reachingforthegoldring Any guesses? @hardwickagriculture and the Vermont Food Venture Center is hiring an ED. Great opportunity to be at the heart of one of the most exciting food communities in the country. Come help us build something great! In Hardwick Lookout world! #goodthingscomeinsmallpackages #goatsarecoming #staytuned #anotherdayinparadise #jasperhillfarm #letitrisewithinyou #makesmewanttomovemydancingfeet While everyday of the year is a good day to indulge, we are into a run of #bayleyhazenblue that has us over the moon. #realdeal #rawmilkcheese on #spaceshipearth @elmoremountainbread baked us a fresh loaf of #ryebread with rye grown by our neighbors @thornhillfarmvermont for the third wave of #penicilliumroqueforti propagation trials. #bayleyhazenblue #traditionalpractice #wildcheese #microbesmaketheworldgoround #deliciousnessfactor9 Our mail order is popping... #alphatolman #realdeal #rawmilkcheese