Jasper Hill Harbison
An American take on Vacherin Mont d'Or, this is a true gem. Quick Facts Country of Origin: United States Milk Type/Treatment: Pasteurized Cow Rennet Type: Animal Weight: 9 oz. The Flavor Experience Wrapped in spruce bark to buttress its ooey-gooey body, Jasper Hill Farm’s Harbison tastes of oatmeal, mustard, and a tinge of bright red berry at the finish. A remarkable American take on the epic vacherins of Europe, this little wheel is engineered to ooze. The Story Using a strip of bark to encase cheese is a time-honored European tradition. Flexible and breathable, the bark allows rich, runny cheeses to ripen without collapsing, and even to be warmed by the fireplace without the risk of bust and burst. Made in Greensboro, Vermont, the forests surrounding Jasper Hill Farms are the source of the spruce cambium (that’s its inner layer of bark) that are wrapped around the delightful Harbison. When they say “taste of place”, they really mean it. Usage Tips We cannot overstate how much we love Harbison with maple syrup, especially those bottles of barrel-aged splendor from Blis. The oatmealy goo and the sweet, woodsy sauce are just made for each other. If you’re already a fan of this combination, consider trying the Mugolio Pine Cone Bud Syrup, offering notes of macerated berries that will pick up on the same qualities of the cheese. Designed to be a self-contained fondue, a fireside warmed (or radiator warmed, or low-oven warmed…) Harbison will welcome roasted potatoes and thick slices of smoky meats, like Larchmont’s Beef Saucisson Sec or Rieker’s Landjaeger.