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Harbison Cheese

$18.99

9 ounces

51 left

Harbison is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Along with breathtaking views, traditions and people are part of what makes Vermont's working landscape special; we're proud to honor Ms. Harbison's contribution with this cheese.

Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.

Harbison is a great excuse to gather a few friends and scoop into a decadent treat. When a bit younger, the bark can be peeled away for sliced portioning. If the bark has fused with a more loosened paste, then the best approach is to leave the bark intact and spoon out portions from the top. Pair with oaked white wine or barrel-aged sour beer. Fruit mostarda and crusty bread make nice accompaniments.

Made with pasteurized cow milk


Jasper Hill Farm, Craftsbury VT

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility, known as the Cellars, maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, who also roam the woodlands beyond the cows' pasture. These pigs are also used to make their various pork offerings. Jasper Hill's mission is to make the highest possible quality products in a way that supports Vermont's working landscape. They are driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting their regional taste of place.

Keep refrigerated. Remove from the fridge and let rest at room temperature for half an hour before serving for best texture and flavor.

Pasteurized cow milk, salt, rennet, cultures

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