Raw Milk Cheese Rooted In Vermont’s Northeast Kingdom.
A Taste of Place
from our caves to your doorstep
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Let us do the work for you! Ranging from simple ‘cheese-only’ selections to platter-ready pairing combos, our gift boxes are suitable for occasions grand or small (or none at all — cheese is always a good idea).
Shop Curated Collections -
One of our most popular gifts, The Cheese Club is designed for those who enjoy a taste of the extraordinary. These monthly collections feature three cheeses and three pairings, including sneak-peeks at new products, exclusive seasonal and limited-release cheeses, and seasonally-themed pairings that we don’t typically stock in our online shop.
Let’s Go Clubbing -
Ordering for a crowd? Whether you’re shopping for friends, clients, employees, or your entire extended family, we’ve got all of your volume giving needs covered.
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All orders are carefully packed into our signature blue and white box with eco-friendly ice packs and local wood shavings, and protected by an insulated liner.
Learn more about our sustainable packaging and read our Shipping FAQ’s
THE ART OF
AFFINAGE
Our cheeses are ripened at The Cellars at Jasper Hill, our 22,000 square-foot underground cave-aging system. Affinage is the French word for this traditional approach to cheese maturation; those who tend to the cheeses are called affineurs.
GREAT MILK
MAKES GREAT CHEESE
When you combine our high-quality milk with the technique and expertise of our cheesemakers, you get award-winning cheese.
Our two creameries produce a total of fourteen distinct kinds of cheese in addition to regularly developing new R&D projects and special-release cheeses. Our cheesemakers strive to preserve the quality and flavor of our milk in every curd, carrying our Taste of Place as each wheel eventually makes its way toward peak ripeness.
BUILDING AN AGRICULTURE-SUPPORTED COMMUNITY
We make delicious cheese with the intent of building ecological and economic resilience in our community. Vermont’s Northeast Kingdom has a legacy of dairy farming that suffered through plummeting prices in the commodity milk market. Our model focuses on value-added agriculture that allows us to pay partner farms three times what they’d make on commodity markets.
Regenerative agriculture plays a pivotal role in making great cheese. We crop nearly 1,000 acres of pasture to sustain our herd. Rotating cover crops help to sink carbon back into the landscape, create nutritionally diverse forage for our cows, and reduce soil erosion in order to preserve our working landscapes for generations to come.
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