When I first tried this cheese, I included it as part of a dinner spread with Hohberg Steiner raclette, spicy sopressata, raw baby carrots, red seedless grapes, Granny Smith apples, and whole wheat Mini Croccantini from La Panzanella. Sounds delicious! What do you pair it with? The spruce lining adds not only structure, but sometimes tannin flavors imparted from the bark. It’s all earthy, vegetal, with some creamy sweetness and maybe a smidge of funky aftertaste. The paste of the cheese reminds me a little of brie taste-wise, but without the mushroomy flavors that tend to turn me off. Well friend, this means that the flavor and texture of this cheese is phenomenal. Just look at that ooze! What does all this mean for me, a casual cheese eater? (When young, the bark can be removed and the cheese cut for portioning, but in my opinion this is a less fun way to eat it.)ĭid I mention that it was also the winner of the American Cheese Society’s Best of Show category in 2018? I mean it’s pretty gorgeous, so it makes sense. Much like its European forebearers, such as the bark-wrapped, decadent Vacherin Mont d’Or, Harbison is best enjoyed by removing the top and just digging into the creamy interior like a dip. Once the curds are molded, wrapped in spruce, and aged for at least 6-13 weeks, each 9-10 ounce wheel is ready for enjoyment. The cheese has a white brie-like mold, with occasional blue-green molds sometimes forming on the dark brown bark. Originally named for Anne Harbison, a resident of Jasper Hill Farm’s hometown in Vermont and nicknamed the Grandmother of Greensboro, Harbison is a soft-ripened, bloomy-rinded cheese made from the farm’s own pasteurized Ayrshire cows’ milk and wrapped in spruce bark harvested from the local land. I just really like them and want to talk about them!ĭespite being a naughty, spoonable, almost fondue-like cheese, Jasper Hill’s Harbison has surprisingly wholesome origins. The cheese underneath will be fine.Disclaimer: I’m not being paid to talk about these products, nor am I affiliated with the producers in any way. Most of the time, you can refresh the cheese by cutting away Typical molds will be white or blue-green but youĬan sometimes come across yellow or gray. Parts or mold on the face of the cheese, cut it away.Ĭheese stored for some time may grow exterior molds. Just before serving, unwrap eachĬheese and scrape the cut surface with a knife edge to remove a thin layer. Take your cheese out of the refrigerator an hour or so before serving. We usually go for a selection of three to fourĬheeses with various milk types, textures and flavors. Like and what you expect your audience will enjoy. You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating theĭiversity of aromas, flavors and textures found in various traditions around the world. For larger servings or if you'd like some left overs, we suggest a For appetizer quantities and not much left We advise buying small quantities more frequently to avoid long term storage because the complex flavorsĪnd aromas of good cheese will change and degrade over time. Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).Ĭaring for Your Cheese How much cheese should I buy? Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts. Most of the time, you can refresh the cheese by cutting away those affected areas. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. What do I do about the mold on my cheese?Ĭheese stored for some time may grow exterior molds. If you don’t like the taste or texture, cut it off. Most cheeses have rinds and most rinds are edible. If you notice dried out parts or mold on the face of the cheese, cut it away. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. We usually go for a selection of three to four cheeses with various milk types, textures and flavors. Choose what you like and what you expect your audience will enjoy. You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person. For appetizer quantities and not much left over, we suggest 1/4 lb per person. We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time.
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