Jasper Hill Farm

06/12/2026

If your dad says he wants nothing, he’s lying. What he * meant * say is that, in his heart of hearts, he wants the Jasper Hill Cheese Club. We know ‘cause we asked him.

We’ve assembled a maritime-inspired spread of cheese, tinned fish, and artisan chips, built for the snacker in your life. Send dad a unique take on fish and chips!

This special assortment includes two special release cheeses: One is a port-washed Harbison Mini collaboration with , the other a beer-washed Willoughby treated with PolyFloral ale.

We’re pairing the cheese with mackerel in curry sauce from .gourmet, Sal de Ibiza chips, and topping our perfect bite with these incredible fish sprinkles from .

Take advantage of extended shipping windows for dad’s gift to arrive just in time for father’s day! Check it out here: https://club.jasperhillfarm.com/products/clubbing

05/04/2026

7 likes, 3 comments. "How is Cheese Made in Vermont - and What Makes It a Time Capsule?"

04/02/2026

If you’ve ever wanted to make outrageously delicious cheese, now is your chance! We are looking to stack our team with some new folks whose love for cheese knows no bounds.

Read more about the positions below ⬇️ Check out the links in our bio or visit www.jasperhillfarm.com/employment for more details!

🥛Creamery Production Manager

We’re looking for an experienced leader to manage one of those two creameries. The ideal candidate has at least three years of experience leading a small team in the food manufacturing space, ideally within a larger organization.

This candidate thrives in a fast-paced work environment, with a reverence for traditional cheesemaking balanced with a passion for innovation and a fixation not on what cheese was, but on what it could be.

Inherit an award-winning team and get ready to dig into the science and art of cheesemaking!

🧀 Affinage & Production Team Member

Tucked away in a series of underground vaults beneath a grassy pasture, the Jasper Hill cheese care team turns and brushes cheeses, salting them, spiking them, washing them in brine, all to transform them from young, bland wheels into some of the country’s most celebrated artisan cheese.

We blend centuries-old cheese ripening techniques with the latest scientific understanding in order to coax the highest possible expression from our cheeses. The work is fast-paced and often physical, but allows the opportunity to work alongside a dedicated team that’s committed to the highest standards of quality.

04/02/2026

Don't discount the bark on our cheese! As with any of our "ingredients," bark comes from *somewhere*. Trent has been helping our local logger produce the cambium bark strips that find their way to Harbison and Winnimere.

Check out his channel, where he explains in detail just how much effort goes into producing this regional specialty timber product!

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

04/02/2026

03/09/2026

Thanks for including us in the lineup not once but TWICE Food & Wine. Tons of great American cheeses on this list, all worth sampling!

Discover 25 essential American cheeses, from bloomy rinds to bold blues, and see how U.S. artisan cheesemakers became world-class.

03/06/2026

We’re incredibly proud of the work our team does, and there is no better validation of their ability to make world-class cheese than bringing home some accolades!

Yesterday’s World Championship Cheese Contest marks one of our industry’s major annual opportunities to show how cheese’s stack up. We had several cheeses take high honors:

🏆 Suncatcher — A new raw milk alpine-style cheese aged for 3-5 months in our caves. Suncatcher not only won best in its class, but was a top 20 finisher with a shot at Best of Show.

🏅Bayley Hazen Blue — Fudgy, smooth, and lightly piquant, Bayley has long been America’s “gateway blue” and finished top of its class.

🏅Sherry Gray — Our seasonal ash-ripened bloomy rind cheese is a crowd pleaser. Smooth, buttery, and a bright, Sherry Gray begs to be savored next to a bottle of delicious bubbly. Best in its class!

🥈Harbison — Second only to Sherry Gray, Harbison takes home a silver medal with its legendary spoonable texture and glorious belt of bark.

🥈Willoughby — Pudgy, savory, and just a lil’ funky, Willoughby placed second among the washed rinds judged.

🥉Cabot Clothbound Cheddar — Our eternal collaboration with , this crystalline and smooth cave-aged cheddar made its way into the top three of its category.

Cheers to our team for their tireless, top-notch work. We couldn’t do it without you.

02/16/2026

🏕️ COME ON DOWN TO CHEESE CAMP!

We have just a few spots left for our March 17 - 20 winter session!

Cheese Camp is designed to be an immersive experience for cheese industry professionals preparing to take the CCP exam. We center camp around in-depth seminars on milk chemistry, sensory evaluation, cheesemaking history, and cheese business underpinnings. The coursework is broken up by up-close tours of farms, creameries, and our aging cellars.

Apply today! We are hoping to fill these last few spots in the next week, so get in touch quickly ➡ https://www.jasperhillfarm.com/cheesecamp

For those flying in from afar, don’t worry! We coordinate transit to and from Burlington airport.

If you need a testimonial, check the comments. Cheese camp alums tend to pile in and get all wistful about their time in Greensboro.

02/06/2026

📣 POSTPONED! Our Annual Curds & Curling event has been moved to FEBRUARY 21st!!

Due to a cold weather advisory beginning tomorrow and wind chills down to -20°, we’ve decided it would be more fun for everyone if we pushed everyone’s FAVORITE winter time cheese sporting event back a couple of weeks.

🥌JOIN US on Saturday February 21st for the most fun you’ve had on ice and shoot your shot for the coveted Golden Cheese Award! Play in the curling tournament, grab some raclette, and wash it down with or brews!

Hosted, of course, at the iconic ! More details can be found on their website!!

01/29/2026

Come enjoy an evening with legendary nomadic cheese researcher, educator, author, and former Jasper Hill cheesemaking apprentice, Trevor Warmedahl the next week, February 4th !

Trevor has certainly earned the moniker of ‘nomad’, having spent years travelling in search of natural and traditional cheesemaking practice. From the Balkan mountains of Eastern Europe, to the jagged edges of Iceland, to the pastoral plateaus of Mongolia, he seems to have trekked where no other cheese nerd has ventured before. Trevor will share images and stories of his travels, and give us a peek into his yet-to-be-released book: “Cheese Trekking, how Microbes, Landscapes, Livestock, and Human Cultures Shape Terroir.”

Tickets available from . Dinner starts at 5pm!