Jasper Hill Farm

Jasper Hill Farm Cheese Tasting Box

$60$200
Jasper Hill Farm Cheese Tasting Box
Jasper Hill Farm

Jasper Hill Farm Cheese Tasting Box

$60$200
4.3 Stars / 22 Reviews
Free Standard Shipping on Orders $199+
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To make sure this cheese arrives at your door as fresh-as-can-be, all orders will ship express (that means you'll be building your dream cheese board before you know it).

For the love of cheese

These tasting boxes had us at “cheese": Everything inside them comes straight from Jasper Hill Farm in Greensboro, Vermont, where there’s a 22,000-square-foot, seven-vaulted cellar for aging cheddars and blues. Each cheese is made with top-notch milk from a single herd of cows, too (either Jasper Hill’s or one at a nearby creamery).

About those cheeses...

  • Alpha Tolman: Inspired by Alpine cheeses, it starts off with a buttery fruit-and-nut flavor, then gets a caramelized onion–like taste as it ages. We love it for fondue!
  • Bayley Hazen Blue: Beloved by blue cheese fans for its fudge-like texture and toasted-nut sweetness, it’ll pair right up with burgers, salad, or a hunk of dark chocolate.
  • Bridgman Blue: This one’s got notes of cow and goat milk, white pepper, and buckwheat honey. (We’d enjoy it over a juicy steak or with an herby beet salad.)
  • Cabot Clothbound: A natural-rind, cloth-wrapped cheddar with a crumbly texture and nutty aroma. Savory and sweet, it goes with charcuterie, honey, you name it.
  • Harbison: A tree bark–wrapped cheese that’s been soft-ripened for a spoonable texture. It’s woodsy, citrusy, and sweet—perfect for white wine and crusty bread.
  • Highlander: This nutty, buttery cheese is inspired by Swiss Raclette. Thanks to its semi-firm texture, it’ll melt right over potatoes (don’t forget the pickles and cured meat).
  • Little Hosmer: A mini New World–style Brie, it has notes of cauliflower, crème fraîche, and toasted nuts underneath its bloomy rind. Picnic, cheese board...your pick.
  • Moses Sleeper: Inspired by a classic French Brie, it has notes of cauliflower, crème fraîche, and toasted nuts, too. Set it on a cheese board with crusty baguette, or bake it en croûte (then invite us over).
  • Whitney is a meltable mountain-style cheese made with raw milk and washed with wine. It’s toasty with notes of cooked onion and roasted chicken. Fondue, mac and cheese, burgers...it’s all fair game.
  • Willoughby: This one’s a washed-rind cheese with roast-beef and onion aromas, along with milky, peach-like flavors. We’re pairing it with juicy rosé and raw floral honey.

    And let's not forget the accoutrements...

  • Dilly beans: A savory treat from Pin Up Pickles, they’re crisp, tangy, and a just-right match for all kinds of cheese and charcuterie.
  • Raspberry mostarda: Made by Blake Hill Preserves in partnership with Jasper Hill Farm, this sweet preserve goes especially well with bloomy-rind cheeses.
  • Savory onion confit: Also from Blake Hill Preserves and Jasper Hill Farm, this stuff pairs right up with Alpine-style cheeses.
  • Sea salt flatbread crackers: These crunchy snacks from Brewer’s Crackers are made with spent grains—a byproduct of beermaking—along with whole-wheat flour and a lil’ sprinkling of sea salt. They play well with any cheese, really.
  • Salted almond farmhouse crisps: These light crisps from Jan’s Farmhouse have a fruity, nutty taste. We dare you to find a cheese they don’t like.
  • Maple pecans: Squirrel Stash gives these pecans a boost of flavor with a classic maple cinnamon glaze. (They’re like little bites of pecan pie.)
  • Mini jams: There’s four spreads from Blake Hill Preserves here—Spiced Plum with Port & Anise, Apricot with Orange & Honey, Orange Marmalade with Ten-Year Single-Malt Whisky, and Raspberry Mostarda with Vermont Ice Cider.
  • Made in: Greensboro, Vermont where it is cave-ripened.
  • Product Warranty:
  • Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns

These tasting boxes had us at “cheese": Everything inside them comes straight from Jasper Hill Farm in Greensboro, Vermont, where there’s a 22,000-square-foot, seven-vaulted cellar for aging cheddars and blues. Each cheese is made with top-notch milk from a single herd of cows, too (either Jasper Hill’s or one at a nearby creamery).

About those cheeses...

  • Alpha Tolman: Inspired by Alpine cheeses, it starts off with a buttery fruit-and-nut flavor, then gets a caramelized onion–like taste as it ages. We love it for fondue!
  • Bayley Hazen Blue: Beloved by blue cheese fans for its fudge-like texture and toasted-nut sweetness, it’ll pair right up with burgers, salad, or a hunk of dark chocolate.
  • Bridgman Blue: This one’s got notes of cow and goat milk, white pepper, and buckwheat honey. (We’d enjoy it over a juicy steak or with an herby beet salad.)
  • Cabot Clothbound: A natural-rind, cloth-wrapped cheddar with a crumbly texture and nutty aroma. Savory and sweet, it goes with charcuterie, honey, you name it.
  • Harbison: A tree bark–wrapped cheese that’s been soft-ripened for a spoonable texture. It’s woodsy, citrusy, and sweet—perfect for white wine and crusty bread.
  • Highlander: This nutty, buttery cheese is inspired by Swiss Raclette. Thanks to its semi-firm texture, it’ll melt right over potatoes (don’t forget the pickles and cured meat).
  • Little Hosmer: A mini New World–style Brie, it has notes of cauliflower, crème fraîche, and toasted nuts underneath its bloomy rind. Picnic, cheese board...your pick.
  • Moses Sleeper: Inspired by a classic French Brie, it has notes of cauliflower, crème fraîche, and toasted nuts, too. Set it on a cheese board with crusty baguette, or bake it en croûte (then invite us over).
  • Whitney is a meltable mountain-style cheese made with raw milk and washed with wine. It’s toasty with notes of cooked onion and roasted chicken. Fondue, mac and cheese, burgers...it’s all fair game.
  • Willoughby: This one’s a washed-rind cheese with roast-beef and onion aromas, along with milky, peach-like flavors. We’re pairing it with juicy rosé and raw floral honey.

    And let's not forget the accoutrements...

  • Dilly beans: A savory treat from Pin Up Pickles, they’re crisp, tangy, and a just-right match for all kinds of cheese and charcuterie.
  • Raspberry mostarda: Made by Blake Hill Preserves in partnership with Jasper Hill Farm, this sweet preserve goes especially well with bloomy-rind cheeses.
  • Savory onion confit: Also from Blake Hill Preserves and Jasper Hill Farm, this stuff pairs right up with Alpine-style cheeses.
  • Sea salt flatbread crackers: These crunchy snacks from Brewer’s Crackers are made with spent grains—a byproduct of beermaking—along with whole-wheat flour and a lil’ sprinkling of sea salt. They play well with any cheese, really.
  • Salted almond farmhouse crisps: These light crisps from Jan’s Farmhouse have a fruity, nutty taste. We dare you to find a cheese they don’t like.
  • Maple pecans: Squirrel Stash gives these pecans a boost of flavor with a classic maple cinnamon glaze. (They’re like little bites of pecan pie.)
  • Mini jams: There’s four spreads from Blake Hill Preserves here—Spiced Plum with Port & Anise, Apricot with Orange & Honey, Orange Marmalade with Ten-Year Single-Malt Whisky, and Raspberry Mostarda with Vermont Ice Cider.

For the love of cheese

These tasting boxes had us at “cheese": Everything inside them comes straight from Jasper Hill Farm in Greensboro, Vermont, where there’s a 22,000-square-foot, seven-vaulted cellar for aging cheddars and blues. Each cheese is made with top-notch milk from a single herd of cows, too (either Jasper Hill’s or one at a nearby creamery).

About those cheeses...

  • Alpha Tolman: Inspired by Alpine cheeses, it starts off with a buttery fruit-and-nut flavor, then gets a caramelized onion–like taste as it ages. We love it for fondue!
  • Bayley Hazen Blue: Beloved by blue cheese fans for its fudge-like texture and toasted-nut sweetness, it’ll pair right up with burgers, salad, or a hunk of dark chocolate.
  • Bridgman Blue: This one’s got notes of cow and goat milk, white pepper, and buckwheat honey. (We’d enjoy it over a juicy steak or with an herby beet salad.)
  • Cabot Clothbound: A natural-rind, cloth-wrapped cheddar with a crumbly texture and nutty aroma. Savory and sweet, it goes with charcuterie, honey, you name it.
  • Harbison: A tree bark–wrapped cheese that’s been soft-ripened for a spoonable texture. It’s woodsy, citrusy, and sweet—perfect for white wine and crusty bread.
  • Highlander: This nutty, buttery cheese is inspired by Swiss Raclette. Thanks to its semi-firm texture, it’ll melt right over potatoes (don’t forget the pickles and cured meat).
  • Little Hosmer: A mini New World–style Brie, it has notes of cauliflower, crème fraîche, and toasted nuts underneath its bloomy rind. Picnic, cheese board...your pick.
  • Moses Sleeper: Inspired by a classic French Brie, it has notes of cauliflower, crème fraîche, and toasted nuts, too. Set it on a cheese board with crusty baguette, or bake it en croûte (then invite us over).
  • Whitney is a meltable mountain-style cheese made with raw milk and washed with wine. It’s toasty with notes of cooked onion and roasted chicken. Fondue, mac and cheese, burgers...it’s all fair game.
  • Willoughby: This one’s a washed-rind cheese with roast-beef and onion aromas, along with milky, peach-like flavors. We’re pairing it with juicy rosé and raw floral honey.

    And let's not forget the accoutrements...

  • Dilly beans: A savory treat from Pin Up Pickles, they’re crisp, tangy, and a just-right match for all kinds of cheese and charcuterie.
  • Raspberry mostarda: Made by Blake Hill Preserves in partnership with Jasper Hill Farm, this sweet preserve goes especially well with bloomy-rind cheeses.
  • Savory onion confit: Also from Blake Hill Preserves and Jasper Hill Farm, this stuff pairs right up with Alpine-style cheeses.
  • Sea salt flatbread crackers: These crunchy snacks from Brewer’s Crackers are made with spent grains—a byproduct of beermaking—along with whole-wheat flour and a lil’ sprinkling of sea salt. They play well with any cheese, really.
  • Salted almond farmhouse crisps: These light crisps from Jan’s Farmhouse have a fruity, nutty taste. We dare you to find a cheese they don’t like.
  • Maple pecans: Squirrel Stash gives these pecans a boost of flavor with a classic maple cinnamon glaze. (They’re like little bites of pecan pie.)
  • Mini jams: There’s four spreads from Blake Hill Preserves here—Spiced Plum with Port & Anise, Apricot with Orange & Honey, Orange Marmalade with Ten-Year Single-Malt Whisky, and Raspberry Mostarda with Vermont Ice Cider.
  • Made in: Greensboro, Vermont where it is cave-ripened.
  • Product Warranty:
  • Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns

These tasting boxes had us at “cheese": Everything inside them comes straight from Jasper Hill Farm in Greensboro, Vermont, where there’s a 22,000-square-foot, seven-vaulted cellar for aging cheddars and blues. Each cheese is made with top-notch milk from a single herd of cows, too (either Jasper Hill’s or one at a nearby creamery).

About those cheeses...

  • Alpha Tolman: Inspired by Alpine cheeses, it starts off with a buttery fruit-and-nut flavor, then gets a caramelized onion–like taste as it ages. We love it for fondue!
  • Bayley Hazen Blue: Beloved by blue cheese fans for its fudge-like texture and toasted-nut sweetness, it’ll pair right up with burgers, salad, or a hunk of dark chocolate.
  • Bridgman Blue: This one’s got notes of cow and goat milk, white pepper, and buckwheat honey. (We’d enjoy it over a juicy steak or with an herby beet salad.)
  • Cabot Clothbound: A natural-rind, cloth-wrapped cheddar with a crumbly texture and nutty aroma. Savory and sweet, it goes with charcuterie, honey, you name it.
  • Harbison: A tree bark–wrapped cheese that’s been soft-ripened for a spoonable texture. It’s woodsy, citrusy, and sweet—perfect for white wine and crusty bread.
  • Highlander: This nutty, buttery cheese is inspired by Swiss Raclette. Thanks to its semi-firm texture, it’ll melt right over potatoes (don’t forget the pickles and cured meat).
  • Little Hosmer: A mini New World–style Brie, it has notes of cauliflower, crème fraîche, and toasted nuts underneath its bloomy rind. Picnic, cheese board...your pick.
  • Moses Sleeper: Inspired by a classic French Brie, it has notes of cauliflower, crème fraîche, and toasted nuts, too. Set it on a cheese board with crusty baguette, or bake it en croûte (then invite us over).
  • Whitney is a meltable mountain-style cheese made with raw milk and washed with wine. It’s toasty with notes of cooked onion and roasted chicken. Fondue, mac and cheese, burgers...it’s all fair game.
  • Willoughby: This one’s a washed-rind cheese with roast-beef and onion aromas, along with milky, peach-like flavors. We’re pairing it with juicy rosé and raw floral honey.

    And let's not forget the accoutrements...

  • Dilly beans: A savory treat from Pin Up Pickles, they’re crisp, tangy, and a just-right match for all kinds of cheese and charcuterie.
  • Raspberry mostarda: Made by Blake Hill Preserves in partnership with Jasper Hill Farm, this sweet preserve goes especially well with bloomy-rind cheeses.
  • Savory onion confit: Also from Blake Hill Preserves and Jasper Hill Farm, this stuff pairs right up with Alpine-style cheeses.
  • Sea salt flatbread crackers: These crunchy snacks from Brewer’s Crackers are made with spent grains—a byproduct of beermaking—along with whole-wheat flour and a lil’ sprinkling of sea salt. They play well with any cheese, really.
  • Salted almond farmhouse crisps: These light crisps from Jan’s Farmhouse have a fruity, nutty taste. We dare you to find a cheese they don’t like.
  • Maple pecans: Squirrel Stash gives these pecans a boost of flavor with a classic maple cinnamon glaze. (They’re like little bites of pecan pie.)
  • Mini jams: There’s four spreads from Blake Hill Preserves here—Spiced Plum with Port & Anise, Apricot with Orange & Honey, Orange Marmalade with Ten-Year Single-Malt Whisky, and Raspberry Mostarda with Vermont Ice Cider.

Meet the Maker

Jasper Hill Farm

Greensboro Bend, VT
The cheeses from Jasper Hill Farm in Vermont have amassed dozens of awards over the years, and we’re not surprised. They partner with local creameries to create small-batch goodness using only the best milk around. And then there’s this tidbit: They maintain a 22,000-square-foot, seven-vaulted cellar on-site, built especially for aging all different types of fromage. If you need us, we’ll be by the cave-aged cheddar.
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