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Be the first to try our NEWEST CHEESE! $$PLAIN_TEXT_PREVIEW$$
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We have just a few spots left for September’s Cheese Club shipment, featuring these new and special release items. Active Club Members have snatched up guaranteed spots, so these remaining boxes will likely sell-out fast. Special Wash Willoughby will ship as supplies last to post-reveal shoppers like you, so a Classic blue-label Willoughby may ship. Pre-purchasing Club Membership-months gets you first dibs on future installments if you want exclusive access for the tricks and treats October has in store…
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As the days shorten and the evenings cool down, we find ourselves caught in that magical moment between summer and fall.
Up here in the Northeast Kingdom, we’re still getting plenty of bright afternoon sun, but the mornings are becoming brisk & misty, and it’s chilly enough to throw on a flannel after sundown. |
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As the days shorten and the evenings cool down, we find ourselves caught in that magical moment between summer and fall.
Up here in the Northeast Kingdom, we’re still getting plenty of bright afternoon sun, but the mornings are becoming brisk & misty, and it’s chilly enough to throw on a flannel after sundown. |
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This cooler weather has rekindled a
craving for fall-time favorites—
hearty dishes studded with meat & potatoes,
covered with molten cheese.
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All three of the cheeses we’ve included in our September Cheese Club selection are both supremely snackable and perfect for melting. You’ll recognize two of them—
Alpha Tolman and Willoughby—
but the third cheese in this collection is a brand-new release, and
Cheese Club Members get to have the very first taste of it!
Without further ado… |
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All three of the cheeses we’ve included in our September Cheese Club selection are both supremely snackable and perfect for melting. You’ll recognize two of them—
Alpha Tolman and Willoughby—
but the third cheese in this collection is a brand-new release, and
Cheese Club Members get to have the very first taste of it!
Without further ado… |
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Whitney is the newest addition to Jasper Hill’s mountain-style family of cheeses. It’s a younger cheese, with a dense, incredibly supple paste and a peachy wine-washed rind.
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Whitney is the newest addition to Jasper Hill’s mountain-style family of cheeses. It’s a younger cheese, with a dense, incredibly supple paste and a peachy wine-washed rind.
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Whitney’s aromatics are deeply toasty, with notes of cooked onion & crispy-skinned roasted chicken. Whitney is meaty, sweet, and slightly funky, but these bold flavors are balanced out by its buttery smoothness.
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Whitney’s aromatics are deeply toasty, with notes of cooked onion & crispy-skinned roasted chicken. Whitney is meaty, sweet, and slightly funky, but these bold flavors are balanced out by its buttery smoothness.
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Whitney melts like a dream. Whether you’re making fondue, topping burgers, stirring it into mac & cheese, or crafting the perfect grilled cheese sandwich, Whitney’s got you covered.
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Whitney melts like a dream. Whether you’re making fondue, topping burgers, stirring it into mac & cheese, or crafting the perfect grilled cheese sandwich, Whitney’s got you covered.
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We’ve named this cheese in honor of the Whitney family, without whom we surely would not be where we are today. Tim Whitney has been part of Jasper Hill since 2004, when we were just starting out. His daughter Alyssa packs and builds all of our pallets, & his sons Adam and Andrew have both worked on our farm. We are so grateful for the hard work, care, & devotion of this remarkable family! |
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We’ve named this cheese in honor of the Whitney family, without whom we surely would not be where we are today. Tim Whitney has been part of Jasper Hill since 2004, when we were just starting out. His daughter Alyssa packs and builds all of our pallets, & his sons Adam and Andrew have both worked on our farm. We are so grateful for the hard work, care, & devotion of this remarkable family! |
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in addition to this exclusive sneak-peek at Whitney, our September Cheese Club selection includes:
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SPECIAL-WASH WILLOUGHBY
Typically, Willoughby gets washed in brine, but we regularly partner with breweries, cideries, & wineries to create unique washes infused with their delightful libations. These batches usually get distributed regionally, so they can be hard to find—but we’ve saved some of these rare gems just for our Cheese Club members! We have a few different special-wash batches in house right now, so the specific collaboration you receive will be a surprise—but we can guarantee your Willoughby will be pleasantly pungent & perfectly ripe! Special-wash Willoughbies tend to take on more bright, fruity flavors than our regular Willoughby, and they tend to get extra-gooey as they ripen. |
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SPECIAL-WASH WILLOUGHBY
Typically, Willoughby gets washed in brine, but we regularly partner with breweries, cideries, & wineries to create unique washes infused with their delightful libations. These batches usually get distributed regionally, so they can be hard to find—but we’ve saved some of these rare gems just for our Cheese Club members! We have a few different special-wash batches in house right now, so the specific collaboration you receive will be a surprise—but we can guarantee your Willoughby will be pleasantly pungent & perfectly ripe! Special-wash Willoughbies tend to take on more bright, fruity flavors than our regular Willoughby, and they tend to get extra-gooey as they ripen. |
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ALPHA TOLMAN
Modeled after Alpine-style behemoth Beaufort, Alpha Tolman is sturdy & studded with superfine crystals, boasting beefy, brothy flavors and a sweet, nutty finish. Alpha Tolman is excellent on its own, on a burger, mixed into fondue, finely shaved over grilled vegetables & pasta dishes…almost anywhere! |
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ALPHA TOLMAN
Modeled after Alpine-style behemoth Beaufort, Alpha Tolman is sturdy & studded with superfine crystals, boasting beefy, brothy flavors and a sweet, nutty finish. Alpha Tolman is excellent on its own, on a burger, mixed into fondue, finely shaved over grilled vegetables & pasta dishes…almost anywhere! |
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NEW! BABETTE’S TABLE SALAMI
Erika Lynch uses high-quality pasture-raised local pork to make her old-world style charcuterie in Waitsfield, Vermont. This careful sourcing from only a few, small farms includes our collaborators over at von Trapp Farmstead, who raise heritage breed, whey-fed pigs on the by-product of organic cheesemaking. |
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NEW! BABETTE’S TABLE SALAMI
Erika Lynch uses high-quality pasture-raised local pork to make her old-world style charcuterie in Waitsfield, Vermont. This careful sourcing from only a few, small farms includes our collaborators over at von Trapp Farmstead, who raise heritage breed, whey-fed pigs on the by-product of organic cheesemaking. |
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The von Trapp’s dense, smooth, and flavorful back-fat (thanks to that rich, Jersey cow milk & whey, no doubt) is especially prized by Babette’s, and can be seen studding each stick. This incredible dry-cured salami, technically, a french-style Saucisson Sec, is hand-made & slow-cured using traditional techniques & ingredients, resulting in super-complex, well-balanced flavors that pair with pretty much any cheese beautifully. Erika went to the source to learn her craft in Gascony, France from a family that has been practicing nose-to-tail butchery for generations. We feel lucky to have her talent for transforming a premium raw material into a high-value product as part of our working landscape in Vermont and are thrilled to offer the results of her collaboration with local farmers to our Club Members. |
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The von Trapp’s dense, smooth, and flavorful back-fat (thanks to that rich, Jersey cow milk & whey, no doubt) is especially prized by Babette’s, and can be seen studding each stick. This incredible dry-cured salami, technically, a french-style Saucisson Sec, is hand-made & slow-cured using traditional techniques & ingredients, resulting in super-complex, well-balanced flavors that pair with pretty much any cheese beautifully. Erika went to the source to learn her craft in Gascony, France from a family that has been practicing nose-to-tail butchery for generations. We feel lucky to have her talent for transforming a premium raw material into a high-value product as part of our working landscape in Vermont and are thrilled to offer the results of her collaboration with local farmers to our Club Members. |
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BLAKE HILL ONION MOSTARDA
Blake Hill has created this Onion Mostarda just for us, designed specifically to pair with Alpine-style cheeses. With a little bit of sweetness & a little bit of heat, this is the ideal condiment for rounding out an alpine-inspired cheese board. It also makes an excellent addition to a grilled cheese sandwich! |
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BLAKE HILL ONION MOSTARDA
Blake Hill has created this Onion Mostarda just for us, designed specifically to pair with Alpine-style cheeses. With a little bit of sweetness & a little bit of heat, this is the ideal condiment for rounding out an alpine-inspired cheese board. It also makes an excellent addition to a grilled cheese sandwich! |
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LODGE OVAL CAST IRON MINI-SERVER
Just the right size (16oz) for Tartiflette, Mac & Cheese, or a Breakfast Bake for two! Use this USA-made, pre-seasoned cast-iron server on the stove, in the oven, on the grill, or bring it on your next camping trip. It’s even heat-treated to prevent rusting, and it’s dishwasher-safe! |
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LODGE OVAL CAST IRON MINI-SERVER
Just the right size (16oz) for Tartiflette, Mac & Cheese, or a Breakfast Bake for two! Use this USA-made, pre-seasoned cast-iron server on the stove, in the oven, on the grill, or bring it on your next camping trip. It’s even heat-treated to prevent rusting, and it’s dishwasher-safe! |
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This collection has limited availability and will likely sell out fast. Active Club Members (those with un-shipped months left) have already received this email with guaranteed availability and a choice to skip or ship; join The Club to be the first to hear about what October has in store… If you DO snag a spot, this box will ship to arrive on Thursday, 9/10.
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