#Jasper hill farm cheese full

The pasteurized cow’s milk cheese has a bloomy rind (like Brie) and is bark-wrapped. Harbison is a soft-ripened cheese with a rustic, bloomy rind. This is a magnificent cheese for a cheese connoisseur or for someone who wants to become one. It also won the trophy for Best American Cheese. One of our favorite fine cheeses has just taken home the coveted Super Gold medal at last week’s World Cheese Awards, held in Trondheim, Norway. For you or for gifting: five of Jasper Hill Farm’s memorable cheeses. If the paste is gooey and the bark has fused with it, then leave the bark intact, cut away a portion of the top or all of it (save it for eating), and spoon out cheese from the top. When on the younger side, the bark can be peeled away for sliced portioning. The cheese underneath will be fine.This beauty is spoonable, and when super-ripe, it becomes pourable (all photos © Jasper Hill Farm). Most of the time, you can refresh the cheese by cutting away Typical molds will be white or blue-green but youĬan sometimes come across yellow or gray. Parts or mold on the face of the cheese, cut it away.Ĭheese stored for some time may grow exterior molds. Just before serving, unwrap eachĬheese and scrape the cut surface with a knife edge to remove a thin layer. Take your cheese out of the refrigerator an hour or so before serving. We usually go for a selection of three to fourĬheeses with various milk types, textures and flavors. Like and what you expect your audience will enjoy. You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating theĭiversity of aromas, flavors and textures found in various traditions around the world. For larger servings or if you'd like some left overs, we suggest a For appetizer quantities and not much left We advise buying small quantities more frequently to avoid long term storage because the complex flavorsĪnd aromas of good cheese will change and degrade over time. Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).Ĭaring for Your Cheese How much cheese should I buy? Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts. Most of the time, you can refresh the cheese by cutting away those affected areas. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. What do I do about the mold on my cheese?Ĭheese stored for some time may grow exterior molds. If you don’t like the taste or texture, cut it off. Most cheeses have rinds and most rinds are edible. If you notice dried out parts or mold on the face of the cheese, cut it away. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer.

We usually go for a selection of three to four cheeses with various milk types, textures and flavors. Choose what you like and what you expect your audience will enjoy. You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world.

#Jasper hill farm cheese full

For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person. For appetizer quantities and not much left over, we suggest 1/4 lb per person. We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time.