We Heart Jasper Hill

We heart Jasper Hill Farm. I’m pretty sure that fact is well known (and shared by all of our cheesy colleagues) but on this most romantic of days, it seemed appropriate to pen a little love letter to of our favorite farms. Not only are we bringing back two of their fabulous cheeses that have been on hiatus, but the Jasper Hill folks are coming to town, and we want you to meet them! So come on, share the love. Stop by Saxelby Cheesemongers for a wedge of Jasper Hill cheese or join us next Wednesday night for a beer and cheese tasting at Beer Table!

Constant Bliss and Winnimere. These swoon-worthy cheeses have been hiding out in the cellars for a while, but man are we happy to have them back! Stop by the shop to try the new incarnation of Constant Bliss, now made from pasteurized milk and aged to perfection for just a few weeks. Tart and milky with a mushroomy twang, it’s the stuff dreams are made of. And if that news wasn’t mouth watering enough… our first batch of Winnimere of the season just arrived! Everything about this gooey puddle o’ cheese is uber-local. Winnimere takes its name from a corner of Caspian Lake, just a stone’s throw away from Jasper Hill Farm. The pungent wheels are bound in a spruce bark girdle harvested from the farm’s land, and washed with a special batch of beer from neighboring Hill Farmstead Brewery. Brewer Shaun Hill crafts this beer using ambient molds from the Cellars, the caves where the cheeses are aged, ensuring that the cheese is steeped in local microflora. Its meaty, smokey, pine needly paste will knock your socks off!

Cabot Clothbound Cheddar-stravaganza at Beer Table!
Wednesday, Februrary 23rd 7:00 pm to 9:00 pm
For reservations and information, visit beertable.com or call 718-965-1196

Next Wednesday eve, join Zoe Brickley and Anne Saxelby for a beer and cheese tasting featuring the Cellars at Jasper Hill’s finest fare. We’ll taste three vintages of Cabot Clothbound Cheddar, showing that the proof is in the pudding (or in the cheese!) when it comes to affinage. Other Cellars favorites like Landaff, Winnimere, and Oma will be paired with craft brews for a decadent night of beer and cheese!

‘Till next week, eat Jasper Hill cheese and be merry!

Cutting the Curd, a dairy-centric radio show on Heritage Radio Network

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