HarbisonMADE BY JASPER HILL FARM IN GREENSBORO, VERMONT
Jasper Hill's Harbison is such a pudgy lil' wheel that it needs a spruce bark girdle to keep it together! We don’t mind the heft. The girdle imparts some woodsy qualities on top of the sweet, mustardy cream. Basically, this cheese is delicious, savory pudding.
Andy and Mateo Kehler wanted to find meaningful work (dairy farming) in a place they love (Greensboro, Vermont), which is why they started Jasper Hill Farm in 2003. The pastures are grazing grounds for 45 Ayrshire cows. Perhaps more noteworthy is the 22,000 square-foot facility with 7 underground aging cellars, the first of its kind in the U.S. Jasper Hill uses that space to mature and care for unripened cheeses from other artisan makers.
Tip of the tongue
There is no better way to eat this than cutting off the top and dunking thick slices of crusty bread right in. The girdle keeps the cheese in bowl shape, for a no-heat-needed fondue.