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.