Jasper Hill Farm - Withersbrook Blue (VT, priced per ounce)

Jasper Hill Farm — Withersbrook Blue — Greensboro, Vermont

Jasper Hill Farm sits on 1,200 acres in the Northeast Kingdom of Vermont, one of the most remote and storied corners of American cheesemaking. The Kehler brothers built their underground Cellars here not just to age their own cheeses, but to create the infrastructure that would allow small Vermont farms to make world-class cheese. Withersbrook Blue is named for the winding forest brook that originates behind the creamery — a quiet, elemental detail that suits the cheese perfectly. Made from raw cow’s milk, it is aged for 60 days in the traditional cellar before being placed into a specialized pouch with a generous dose of Eden Ice Cider — a dessert cider made from apple juice naturally concentrated by Vermont’s freezing winter temperatures. The result is unlike any other blue in the case. Priced per ounce.

The paste is creamy and yielding, with bold blue veining and a flavor profile that moves from savory to sweet in a single bite. The raw milk brings depth and funk; the ice cider adds a honeyed apple sweetness and a gentle acidity that softens the blue’s edge without taming it. The finish is long, complex, and quietly extraordinary — the kind of cheese that makes people stop mid-conversation.

Jasper Hill Farm — "Withersbrook Blue is a raw milk blue named for a winding forest brook that originates behind our creamery. After 60 days of traditional cellar maturation, this cube is placed into a specialized pouch along with a healthy dose of Eden Ice Cider — a dessert cider made from apple juice naturally condensed by Vermont’s freezing winter temperatures."

• Producer: Jasper Hill Farm, Greensboro, Vermont, USA
• Milk: Raw cow’s milk
• Style: Blue, cave-aged with Eden Ice Cider finish
• Aging: 60+ days, Jasper Hill Cellars
• Rind: Natural
• Format: Priced per ounce
• Tasting Notes: Creamy paste, bold blue veining, savory funk, honeyed apple sweetness, long complex finish
• Allergens: Contains milk
• Best Paired With: Vermont honey, toasted walnuts, dried figs, pears, Sauternes, Port, Vermont hard cider, stout

One of Vermont’s most original blues — raw milk depth meets ice cider sweetness in a cheese that earns its place on any serious board.