#Jasper Hill cheese

[butterbourbonandothersins]

Chivas Regal 18 Scotch Whisky

I recently enjoyed an elegant gift from Chivas Brothers Distillery and Jasper Hill Farms.

Image Credit: Shutterstock/zef art Regarding fine Scotch whisky, few names carry the prestige and heritage of Chivas Regal. Among its illustrious range of expressions, Chivas Regal 18 stands out as a true masterpiece, encapsulating the essence of the brand’s artistry and dedication to craftsmanship. From its rich flavor profile to its luxurious presentation, Chivas Regal 18 is a testament to…

[eataku]

One of my favorite American cheeses in recent memory. Soft, pungent and funky with a hint of fruitiness. Not sure if it was the aging or the beer wash, but this was a next level Willoughby from Jasper Hill and Ommegang. Went back for more and it was sold out. And not coming back in stock as it was seasonal. Bummed. If you find some, I highly recommend buying one.

[haybug1]

Raise a glass to Sherry!

Raise a glass to Sherry!

It’s International Sherry Week! Spain’s beloved fortified wine gets the spotlight for the next few days, though we think it deserves year-round attention. Savory and sweet, Sherry wine delivers everything you could want to enjoy from the beginning of the night through dessert, the key is understanding which is best to begin and which makes the perfect ending. For a little more on how Sherry is…

[analogmonologue]

Jasper Hill Hartwell cheese with a custom Opinel from Shacksbury.

[quotesfrommyreading]

By now you might have started to suspect: Cheese is fundamentally about decomposition. Like microbes on a rotten log in the woods, the bacteria and fungi in cheese break down their environment — in this case, the milk fats and proteins. This makes cheeses creamy and gives them flavor.

Mother Noella Marcellino, a longtime Benedictine cheesemaker at the Abbey of Regina Laudis, put it this way in a 2021 interview with Slow Food: “Cheese shows us what goodness can come from decay. Humans don’t want to look at death, because it means separation and the end of a cycle. But it’s also the start of something new. Decomposition creates this wonderful aroma and taste of cheese while evoking a promise of life beyond death.”

Exactly how the microbes build flavor is still being investigated. “It’s much less understood,” says Mayo. But a few things already stand out. Lactic acid bacteria, for example, produce volatile compounds called acetoin and diacetyl that can also be found in butter and accordingly give cheeses a rich, buttery taste. A yeast called Geotrichum candidum brings forth a blend of alcohols, fatty acids and other compounds that impart the moldy yet fruity aroma characteristic of cheeses such as Brie or Camembert. Then there’s butyric acid, which smells rancid on its own but enriches the aroma of Parmesan, and volatile sulfur compounds whose cooked-cabbage smell blends into the flavor profile of many mold-ripened cheeses like Camembert. “Different strains of microbe can produce different taste components,” says Cotter.

All a cheesemaker does is set the right conditions for the “rot” of the milk. “Different bacteria and fungi thrive at different temperatures and different humidity levels, so every step along the way introduces variety and nuance,” says Julia Pringle, a microbiologist at the artisan Vermont cheesemaker Jasper Hill Farm. If a cheesemaker heats the milk to over 120 degrees Fahrenheit, for example, only heat-loving bacteria like Streptococcus thermophilus will survive — perfect for making cheeses like mozzarella.

Cutting the curd into large chunks means that it will retain a fair amount of moisture, which will lead to a softer cheese like Camembert. On the other hand, small cubes of curd drain better, resulting in a drier curd — something you want for, say, a cheddar.

Storing the young cheese at warmer or cooler temperatures will again encourage some microbes and inhibit others, as does the amount of salt that is added. So when cheesemakers wash their ripening rounds with brine, it not only imparts seasoning but also promotes colonies of salt-loving bacteria like B. linens that promptly create a specific kind of rind: “orangey, a bit sticky, and kind of funky,” says Pringle.

Even the tiniest changes in how a cheese is handled can alter its microbiome, and thus the cheese itself, cheesemakers say. Switch on the air exchanger in the ripening room by mistake so that more oxygen flows around the cheese and suddenly molds will sprout that haven’t been there before.

  —  The Science Behind Your Cheese

[evilsubscriptionservice]

jasper hill farm special edition campfire harbison

disappointing but still very good

with blackberry jam, crackers

back finally on tha cheese, its been sooooo long because these fucking price gouging shit i cant fucking stand it!!!!!!!!! and also to be honest ive been spending my money on perfume instead lol. i had intended to get a different cheese but i saw this one and figured it was my responsibility as a reviewer to try it because its limited special version of something i already really like. unfortunately, its kind of just the same cheese again. there is a very slight difference in taste, it does have a more smoked sort of flavor, but it's pretty faint and i feel like i wouldn't even have noticed it if i wasn't looking for it. i do prefer this one over the regular version though, if only because it smells slightly less wretched, but all my other opinions are broadly the same. fine enough as a return.

[bluemoonrabbit]

We had a virtual cheese tasting as our work holiday party. Jasper Hill creamery is actually a Vermont brand, so it was extra fun for me! I remember them establishing their aging cellars back in 2006 and what a big deal it was. That's like $100 of cheese up there. My job's pretty great.

[esspurrr]

i got some cheese propaganda. if you ever come across jasper hill's alpha tolman Pick That Shit Up. alpine style. firm cheese with a buttery creamy taste to it. probably would be great melted over potatoes. insanely expensive though so be aware

[haydryers-agricompact]

Some more #medialove >>In fact, for all the romantic cheese talk that we do – describing #flavor profiles, #aromatic qualities, how luscious or come-hither a cheese is looking today, the number one component in good #milk (and therefore good cheese) is GRASS. It might not be as sexy a topic of conversation, but many of our #cheesemakers joke that they are #grass #farmers first and cheesemakers second. Jasper Hill Farm is located in #Vermont ’s Northeast Kingdom, a notoriously rainy and unpredictable part of the state weather-wise… Making hay was always an issue, and with #terroir being a core component of their #cheesemaking #mission, buying hay from elsewhere seemed incongruous with Jasper Hill’s ideals. Mateo Kehler and Andy Kehler, brothers and co-owners of the farm, decided to #invest in a #hay #drying #machine (the first of its kind in the United States!) and create the Eureka #Cropping Center to make the #haying process easier, faster, and less dependent upon the #weather. The hay dryer allows the team at Eureka to extract all #moisture from the hay in just six hours, preserving the #aroma, #color, and #nutrients of the hay. In addition to making hay, the Eureka Cropping Center was built to capture an immense amount of #solar #power, and now offsets nearly half of Jasper Hill Farm’s power usage. << SAXELBY CHEESEMONGERS ALMANAC This Summer's Grass Report Straight from the Farms 26th July 2016 #jasperhillfarm --- #AgriCompact #haydryers - What else?! Since 1970. #dryhay #rawmilk #cheese https://www.instagram.com/p/CmZzO2fMslZ/?igshid=NGJjMDIxMWI=

[grapefriend]

sherry week cheese parings

This is a sick #SherryWeek is cheese pairing.

This year, Sherry Week is November 7-13, and to celebrate González Byass sent a sampling of sherries and Jasper Hill Farms cheeses.  My favorite pairing was the hard Whitney with either the fino or the amontillado. The fino was the suggested pairing and I liked the mild oxidation in the Tio Pepe with the cheese, but there was a nuttiness to it that went really well with the almond notes in the…

[marcellathecheesemonger]

Is Imitation the Sincerest Form of Flattery?

Is Imitation the Sincerest Form of Flattery?

Sweet Grass Dairy European Cheesemakers don’t think so… at best, they consider it being a “copycat” and at worst, the theft of centuries of recipes and traditions. In the mid-19th Century, a factory in Upstate New York began making “commercial” cheddar and it was “game” on… Europe began scoffing cheeses made in the United States. And perhaps they were right… after all, it was The US that gave the…

[zuerchercheese]

Little Hosmer from Jasper Hill

Please welcome the newest addition to the Cellars at Jasper Hill collection: Little Hosmer!  A “mini version of a new world-style brie”, this gooey cheese is approachable in flavor, with notes of cauliflower, butter, and fresh cream.  Its namesake is equally charming; a small pond in Craftsbury, Vermont, where the cheesemakers take breaks swimming and fishing. At just 4oz. Little Hosmer is perfect for a spring picnic or makes an easy appetizer for two with a light drizzle of lavender honey. Try pairing it with a Sparkling Rose or a crisp Pale Ale.

The Cellars at Jasper Hill   began with the intention to be a model for struggling New England farmers while reviving the dairy industry in the Vermont area.  They proved that, with certain modifications, it was possible to be successful amongst the rocky hillsides that dominate the area’s farming terrain.  In the early 2000’s the company invested in a series of aging tunnels built into the farm's hillside.  The tunnels have been designed to maintain the specific temperatures and humidity levels necessary for ripening, ensuring consistency and the best environment for cheeses not only from Jasper Hill Creamery, but also from neighboring cheesemakers.

[fnafsbheadcanon]

Yes I'm sure I encourage the Chucky cheese

Ok here the rat dad au ( I couldn't come up with any other names for it lol )

* there a crossover performance between Munch Make believe band and Freddy fazbear band *

* the performance was going well until a major blackout happened *

* the screen cut to Chuck E Cheese waking up in the backroom of Freddy Fazbear room with no memory of what happen yet still remember his friends and try to find them *

* but instend he found Greogry hiding in a trash can *

* Greogry doesn't trust Chuck at first so the game is about Chuck and Greogry slowly builting trust with each other as they travel acoss the the Pizzaplex *

* game is also Longer since Chuck doesn't exactly know his way around the Pizzaplex yet still try his best to help Greogry while looking for his friends *

* Everytime Greogry does something Chuck would say this "that was awesome Greogry, keep it up!" And would give Greogry a little thumbs up. *

* Chuck have very good hearing so he is able to warn Greogry of upcoming danger *

*Chuck could immediately know that Gregory is a orphan ( fun fact: Chuck e Cheese's official backstory involves him being a orphan and not remembering his birthday)

* during the times Chuck is separated from Greogry one of his friends will help him and each level is specially made for them*

* Helen can go fast thank to her roller shake*

* Munch can intimidate the other animatronics since you know he a giant purple monster thing*

*Jasper is a fucking cowboy so he of course he have a lasso he can use to sturn the other animatronics *

* Pasqually... has a knife and other kitchen related weponds which he can used to make food to distance Chica or he can just distance the other animatronics normally by telling them bad jokes but yeah no Greogry going to get his hand on that knife*

* all of them are are really kind and Friendly toward Gregory, which Gregory think is really weird ( he isn't use to getting this much kindness but now he being shower with it by these animatronics )*

* unlike the Glamrocks, the cec crew doesn't need to be charged yet they can't be with Gregory all the time due to being too giant to fit into some areas *

* Chuck and his friends would be probably terrified of DJ Music man especially when Dj Music man wake up and start chasing them *

*each of them probably would figure that Gregory commit robot murder way quicker than Glamrock Freddy *

* in the true ending, instead of all sitting on hill they are sitting together at a table eating pizza after long and very stange day *

* also the game would be a lot funnier since Chuck and his friends have no idea what is going and have zero idea of the lore so when they see Burntrap or Blod they will be like " WHAT THE HECK IS THAT THING?"

* basically Chuck and his friends are just confused and a bit scare for most of the game yet still willing to help in anyway possible *

Vanessa: WHY AREN'T YOU ON LOCKDOWN?!

A Very confused Chuck: lady I don't even live here??!

[amazing-animatronics]

Pictures of the Chuck E. Cheese animatronics at Marvin's Marvelous Mechanical Museum. The Chuck E. Cheese animatronics at Marvin’s Museum are Chuck E. Cheese, Jasper T. Jowls, Helen Henny, Mr. Munch, Pasqually, The Warblettes (both variations), Harmony Howlette and Madame Oink. These animatronics are for decoration so they don’t actually move but still it’s nice that the museum has so many Chuck E. Cheese animatronics. (Sources: xx // xx // xx // xx // xx // xx // xx // xx )

[dwyguyhikes]

Grand Teton National Park

Death Canyon Trail: 18.7 mile, 3,792ft elevation gain, https://www.alltrails.com/trail/us/wyoming/death-canyon-trail--4

Hidden Falls via Jenny Lake Trail: 4.9 mile, 590ft elevation gain, https://www.alltrails.com/trail/us/wyoming/hidden-falls-trail

This trip was a long time coming, and I couldn’t have been more stoked. Aaron and Cole, my buddies from college who I had previously backpacked Banff and Jasper with, were flying out from New Jersey for a week long trip to the Tetons and Yellowstone.

The drive up to Jackson, WY was pretty chill with some great rolling hills to look at – we spent a lot of time playing our own version of Wordle with 6 letter words. I thought “bazaar” was a fantastic word but they ended up getting it almost immediately. Sad.

Eventually we ended up in the Tetons and set up our first night’s camp in a frontcountry spot right by Lower Slide Lake, a lake with remnants of a MASSIVE rockslide that happened in the early 1900s. We has some tuna mac n’ cheese and a couple beers before calling it an early night.

The next morning, we went to the ranger station to see what backcountry camping permits were still available. We ended up getting there about 30 mins after the station opened due to a slower start, which turned out to be hugely serendipitous – the group two people in front of us were there to cancel their reservation at Phelps Lake, and we were able to hop right onto that.

After a quick detour back to Jackson to get fishing gear and breakfast, we set off for Phelps Lake. The hike in was tranquil and offered some epic views of the lakes, and we quickly dropped our stuff off at the campsite to set off on a day-hike with lighter packs.

Our plan was to go up Death Canyon until we reached the pass, which we knew would be steep and covered in snow. We figured we’d turn around once it got too treacherous to go on.

Let me tell you, Death Canyon is steep. Luckily we had tons of tree coverage and were walking next to some beautiful rapids most of the time, but I also made the mistake of forgetting to bring my water filter. Luckily we were able to borrow one from another pair of hikers.

The views of the canyon were incredible, and it was great to be able to look back on Phelps Lake, which itself was huge. As we kept climbing up, we passed through some dense forest that was a little spooky to walk through. We were expecting to find a bear around every corner, so we stay closed and yelled out periodically so we wouldn’t surprise any.

Our climb up the canyon rewarded us with a jaw-dropping clearing once we emerged from the trees. We were surrounded by ethereal peaks and traipsing through some of the lushest greens I’d ever seen. Cole was hiking as fast as he could to try to get to the pass before having to turn back for sundown, but I was (selfishly) moving a bit slower so I could enjoy all the views.

Ultimately, we figured we wouldn’t have enough time to make it to the pass and make it back down before sundown. With about a mile and a half still to go, we ended up turning around with a new goal: reach the rock jumping area back at Phelps Lake before nightfall.

The hike down was excellent and full of good conversation. We hustled all the way down and did end up making it back to camp with about 30 minutes of light to spare. We quickly changed into swimtrunks and pretty much ran to the rock, about a half mile from our campsite.

There was already a group there to offer us some choice words of encouragement, and the three of us took the icy plunge. It was so cold that it felt like my body was going into shock, but it was also the perfect feeling of a grand reset that we all needed after a long day of hiking.

We went back to camp, made a quick dinner, and all went straight to bed. I awoke to thunderstorms at about 7 am the next morning, but Aaron and Cole had awoken about an hour earlier to something large walking around our campsite. They thought it was a bear, but who’s to say.

We packed up our soggy tents and started our hike back out to the car. On the way out, we talked with a couple at the Phelps Lake Overlook who said they saw a bear right by where around where we were camping. Maybe that bear theory actually held some weight…

After this hike, we ended up driving up to Yellowstone for a few days and then came BACK to the Tetons because Yellowstone sucked, but I’ll save that for another post.

For our second trip, Cole and I dropped Aaron off to do some fishing while we did a more touristy hike. We chose to do Hidden Falls via Jenny Lake Trail, which had the option for you to take the ferry across Jenny Lake and skip the first couple miles of the hike. Cole and I, fiscally savvy and fit as hell, decided to skip the ferry and just enjoy the hike. We were pretty much the only people on the trail and got to enjoy it all to ourselves.

Then we got to the ferry drop-off point, and we joined a group of roughly 200 people for the last bit of the hike. It was nuts – I’ve never seen so many people on one trail. It certainly took a bit away from the experience, but the Hidden Falls were gorgeous and the Jenny Lake Overlook was pretty inspirational.

We quickly made our way down to meet up with Aaron at our pre-specified time, and the return hike was much better once we got back out past the ferry drop-off/pickup point. My only program was accidentally peeing on myself and nearly exposing myself to another hiker when I stopped to take a pee break on the trail. In my defense, Cole didn’t do a very good of serving as a lookout.

We made it back to the car and picked up Aaron only 10 minutes after our pre-arranged meetup time, which I’d say shows pretty good hiking estimation skills. After that, we piled into my filthy car and started our drive back to Salt Lake – Aaron and Cole had to get back for a redeye flight home that night.

The first time we got a good look at the Tetons was one of the most magical experiences of my life. I wish I could better describe the way that big mountains like that make me feel. It’s almost like there’s a magnetic pull in my bones towards them, like they’re calling out to me, like there’s a physical force drawing me closer.

Experiences like this make me so glad to live in Utah where I have such easy access to so many national parks. I know I’ll be back here one day, and hopefully next time it will be to climb the Grand Teton itself!

[tasteatlas]

🇺🇲 WINNIMERE Winnimere is a seasonal cheese that shows off the richness of winter milk from Jasper Hill Farm's hay-fed Ayrshire cows. This cheese is best enjoyed by peeling a bit of the top rind and digging in with a spoon or a piece of baguette. 📷 @murrayscheese  . ➡ Submit your local food and tag #tasteatlas . #foodlovers #foodpic #travelblogger #travel #foodblogger #instatravel #instafood #foodie #dish #chef #chefslife #instachef #tasty #golocal #traditional #authentic #cheese #winnimere #vermont #americancheese (at Vermont) https://www.instagram.com/p/CKusjfdlSDb/?igshid=1xlu8m1jyyf5h