Pasteurized Cow Milk
Harbison is a Jasper Hill original, now available in this smaller format. It is a soft-ripened cheese with a rustic, bloomy rind that is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. When the cheese is young, it is wrapped in strips of spruce cambium, the tree's inner bark layer harvested from the woodlands of Jasper Hill. You may notice blue-green flora on the exterior of this cheese. The rind is a host for microbial activity, yeasts, molds, bacteria-- all the good kind-- that help your gut biome and contribute a complexity and tastiness not found in commodity cheeses. This cheese has a spoonable texture that begins to develop in the aging vaults at Jasper Hill.
Refrigerate and eat within 2-5 days.
Cut the rind off of the cheese one half at a time. Eat the open half and then wrap it back either in its wrapper or in parchment paper/plastic wrap. This cheese is entirely edible except for the bark strip around the exterior of the wheel.
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.
