Jasper Hill Farm, located in the Northeast Kingdom, has a small herd of Ayrshires that are quite spoiled. The cows go out on a fresh piece of pasture after every milking during the spring summer and fall and are fed a ration of dry hay through the winter, when they stay in avoiding harsh winter wind and snow and listen to a great selection of jazz and classical music. These healthy happy cows are taken care of by Andy Kehler, who has worked with his brother Mateo Kehler since 1998 making superior cheeses.
When this cheese is young, 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.
Enjoy this cheese on it's own, with crackers, a crusty loaf of bread, or dried fruits and jams. Delightfully creamy, the flavors are best when served at room temperature.
Try this recipe for Harbison Fondue
Store in the refrigerator.