A convivial Berserker Day 14 to you! We understand that you’ve come here for the wine. But with every cork that you pop, we know that you’ll need some outrageously delicious food for pairing. So we’ve decided to share with you exclusive offerings from Vermont’s preeminent affineurs and cheesemakers.
At Jasper Hill farm, we’re focused on channeling terroir in our cheese. While a vintner is focused on yearly vintage characteristics, we cheesemakers are making a vintage a day; every batch of cheese will see variability in milk handling, culturing, and affinage (the craft of cave maturation).
If you’ve enjoyed our cheese in the past, it’s always worth sampling anew! Read on past the offers for more information.
Offers will end at 11 AM EST on 1/28, so snag your pairing cheeses while the deals last!
Offer #1
The Ripe & Ready Collection
$95 (retail $117)
46oz of cheese (nearly 3 lbs of cheese!)
Contains:
- 1 16oz Wheel of Moses Sleeper — A “brie-style” bloomy rind cheese with notes of buttercream and cauliflower. Moses pairs fantastically with soft Viognier and Chenin Blanc.
- 1 6oz Cabot Clothbound — A traditional bandaged cheddar with notes of toffee and chicken broth. This cheese will stand up to your burliest reds.
- 1 5oz Wheel of Harbison — A bark-wrapped bloomy rind cheese with notes of white button mushrooms and evergreen. We love eating Harbison with skin-contact Pét-Nats.
- 1 7oz Wheel of Sherry Gray — An ash-ripened double cream cheese with bright lactic notes, aromas of grass, and sweet cream. Pairs brilliantly with sparkling whites.
- 1 12oz Wedge of our ACS Best of Show cheese, Whitney — A Raclette-style melting cheese with notes of sour cream and yeasted dough. Pair with high-elevation whites, aromatic Alsatian blends, or light-bodied red wine.
The “Ripe And Ready” Collection
Put the collection in your cart and use promo code WBRIPE at checkout for your discount! This collection ships free!
Offer #2
The Cheese Baller Collection
$120 (Retails for $161)
64 oz of cheese (over 4 lbs!)
Contains:
- 1 12oz Wedge of Cabot Clothbound — See description above
- 1 12oz Wedge of Alpha Tolman — An Alpine Style cheese inspired by Comté, Alpha Tolman is matured for 6-12 months in our cellars to develop sophisticated aromas of toasted nuts and allium. Pairs delightfully with skin contact Pinot Gris, a Tröcken riesling, or Willamette Pinot Noir.
- 1 9oz Wheel of Harbison — See description above
- 1 8oz Wheel of Willoughby — This pudgy washed rind cheese is a great “entry-level” selection for newcomers to this decidedly funky style. While we normally recommend this cheese to the cider-and-beer-loving public, we find that it is great with whites co-fermented with other fruits, Gewürztraminer, and Carneros Pinot Noir.
- 1 12oz Wedge of Bayley Hazen Blue — Our “gateway blue,” Bayley Hazen Blue has long been able to convert non-believers with its fudge texture and relatively mild aromas of anise, white pepper, and savory beef broth on the palate. Pair this with anything that might have a little residual sugar, dessert wine, sherry, or funky Cabernet Franc.
- 1 12oz Wedge of Whitney — See description above.
The “Cheese Baller” Collection
Put the collection in your cart and use promo code WBBALLER at checkout for your discount! This collection ships for free!
Offer #3
Until We Meat Again
$99 (Retails for $135)
32oz of cheese and 3 lbs of house-made sausage.
Contains:
- 1 12oz Wedge of Whitney — See description above.
- 1 12oz Wedge of Cabot Clothbound — See description above.
- 1 8oz Wheel of Willoughby — See description above.
- 2 12oz Packages of Salt & Pepper Sausage — To close waste loops in our agricultural practices, we embarked on raising pigs to consume discarded cheese byproducts like whey and unused curd. These sausages are classic salt and pepper spiced sausages made from our own pork.
- 2 12oz Packages of Andouille Sausage — The sausages come from the same source. This iteration is a fully cooked pork sausage with a touch of smokiness great for use in cajun-style cuisine.
- 1 9oz Jar of Quince Mustard — A whole-grain mustard made with a touch of membrillo (locally grown quince jam) for a balanced tangy and sweet profile. Great with our Andouille and on sandwiches.
The “Until We Meat Again” Collection
Put the collection in your cart and use promo code WBMEAT at checkout for your discount! This collection ships for free!
Offer #4
50% off Moses Sleeper á-la carte
$18 (Retails for $36)
A wild deal on two wheels of our largest bloomy rind wheel.
This cheese is blossoming with notes of cauliflower, buttercream, and toasted nuts. Ideal for slicing and serving on a crusty baguette on its own or baked en-croute with your favorite preserves.
Navigate to Moses sleeper and put the single item in your cart. At checkout, use promo code WBMOSES for 50% off a wheel!
Note: This item won’t qualify for our free shipping threshold alone. If you augment it with other cheeses, pairings, or offers to get to $99, your cheese will ship free.
Offer #5
50% off Cabot Clothbound 6oz á-la carte
$7.50 (Retails for $15)
Pairing cheese with red wines can always be a tricky ordeal. Finding a good “strength” match for bold, tannic reds can be harrowing, especially for lovers of delicate soft cheeses. We wanted to make sure you had access to our robust, complex Cabot Clothbound—a traditional bandaged cheddar.
Navigate to Cabot Clothbound and put the single 6oz item in your cart. At checkout, use promo code WBCABOT for 50% off a wedge!
Note: This item won’t qualify for our free shipping threshold alone. If you augment it with other cheeses, pairings, or offers to get to $99, your cheese will ship free.
A Little More About Us
Jasper Hill Farm is an independently-owned and operated cheesemaker and affineur in Vermont’s Northeast Kingdom. Our mission is to cultivate a Taste of Place through diligently crafted cheese through restorative agricultural practices, meticulous attention to detail, and doing things the hard way. Our raw milk cheeses like Whitney, Alpha Tolman, and Bayley Hazen blue embody this best through traditional cheesemaking practices that are unheard of in the United States. We make our own rennet in-house using Cailette and cheesemaking cultures derived from our landscape and carried on from batch to batch.
The Cellars at Jasper Hill is a complex of seven underground vaults, each specially designed to house specific styles of cheese and cater to their specific ripening needs. In this facility, we conduct affinage— the active ripening, maturation, and care of cheese. It is here that we undertake the painstaking work of cultivating the cheese’s rind and letting each batch develop its ideal characteristics.
All of our cheeses are sourced from our own herd or the herds of local partner farms in a 15-mile radius of the cellars. Milk quality is paramount to excellent cheese and we go through great trouble to ensure that cows are cared for, given optimized nutrition, and the ability to graze when pastures are green. To improve raw milk microecology, we built a solar-array outfitted hay drier so that our milking herd could eat un-fermented forage year round.
