Bayley Hazen Blue
At Jasper Hill Farm in the northeast corner of Vermont, the Kehler family makes some of America's best farmstead cheeses. The milk from their roughly 40 Ayrshire cows is distinctly sweet with hints of toasted nut, cocoa and licorice. A bit dry and crumbly, with a totally edible, natural rind.
Raw Cow's Milk, Cheese Culture, Salt, Enzymes, Penicillium Roqueforti
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. Their underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Nothing goes to waste, as leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows' pasture. Jasper Hill's mission is to make the highest possible quality products in a way that supports Vermont's working landscape and is driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting their regional taste of place.
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