Jasper Hill Farm

08/05/2026

Our August Cheese Club is a celebration of the bountiful culmination of the growing season. So we’ve decided to feature a like-minded business that embodies the same ethos: Row 7 Seed Co. We’re pairing three of our cheeses with three of their artisan tinned veggies, which not only capture the spirit of their garden but are constantly reinventing it.

🐐 Two 100% Goat Milk special-release cheeses are featured in this club: a 100% goat milk Eligo and a raw goat cheese Conundrum natural rind tomme. Also included is a wedge of Alpha Tolman and a BONUS wheel of Harbison!

🥬 Three tins of Row 7’s tinned veggies are the centerpiece pairings for the club: Sweet Garleek, mouthwatering Badger Fire Beets in oil, and Sweet Prince Tomatoes.

⬆️ Find the club link in our bio!
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Row 7 started with a question from a chef to a plant breeder: why don’t you breed vegetables to taste better? The chef was Dan Barber, co-owner of two Michelin-star Blue Hill restaurants. The breeder was Michael Mazourek at Cornell. Along with seedsman Matthew Goldfarb, they built a seed company that subverts the priorities of the commodity market; instead of breeding for shelf life and yield while hoping flavor survives the process, Row 7 begins with flavor and works backward toward the field.

We’re old friends and collaborators with Dan and are thrilled to see this venture producing not only stellar plant genetics but delicious tins of vegetables.

Every wheel in this box comes from milk produced within a tight radius of our cellars. Every tin comes from seed bred by people who decided flavor was worth the extra work. That’s just what happens when you let land, animals, and plants set the pace instead of the other way around: delicious, honest pairings.

07/09/2026

CHEESE IS A POWERFUL FORCE FOR GOOD.

We live and breathe that belief. It’s what drives us towards deliciousness every day.

Last night at the awards, we got some recognition that affirmed our aim is true:

🏆 WINNIMERE WINS BEST OF SHOW! This was our second cheese ever to win a best of show award in 2013 and it has found itself once again at the top. We’re so proud of our raw milk creamery team and the stellar work that they do and our affineurs that honor their intent.

🥇We’re had THREE best in class wins. Willoughby wowed us with a 💯 PERFECT SCORE 💯. Moses Sleeper impressed judges with its buttery texture and complexity in the bloomy rind category. And our Cabot Clothbound Black Label selection shows that our sensory team at the Cellars is dialed in.

🥉Finally, we had Alpha Tolman take its honorable place next to some truly exemplary cheeses in the Alpine category.

Cheese is about a community working together to create something transcendent. We are nothing without the herd—faithful farmers rising at 2 am to milk the cows, cheesemakers taking that fresh milk an hour later and transforming it, affineurs in the caves tending to and evaluating every wheel, and our sales team that brings the cheese from the darkened vaults to your plates.

Huge thanks to our cheese community for all the love and a massive shout out to our Vermont cheesemaking friends who found yourself going home with medals and top-ten finishes!

☮️💟🧀

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