Cheesy, Breezy, Beautiful.....Vermont

A brief recap of Julianne’s Magical Summer Weekend in Vermont filled with Harbison Dips and Sunshine Sips at Jasper Hill Farm and Shelburne Farms

Happy cows mooing, rolling hills, lush overgrown grass, barrels of hay, dusty feet and cheese-filled laughter and smiles. Welcome to Jasper Hill Farm in Greensboro, Vermont. We were there attending their decade celebration, 10 years for the Cellars at Jasper Hill. Long rustic wooden tables filled with familiar faces, locals and happy kids. Each table had two wheels of Harbison and Little Hosmer open and ready to eat with some Vermont beer lavash crackers. In the center of the tables was a huge cheese display of all of Jasper hill’s greatest cheeses…appearances made by Bayley Hazen blue (we drove by that road on the way), a huge hunkin’ wheel of Cabot clothbound cheddar, little Willoughbys, super ripe Moses Sleepers and smooth and aged Alpha Tolman. Of course there was even a celebratory “cheese-cake” for this incredible decade celebration. What a perfect time to win the best TWO cheeses in America, on your 10 year anniversary. It was a very emotional speech by Mateo and Andy (the owners), and everyone got a little teary eyed when Springbrook Farm (last year's winner) handed over the Best in Show ACS trophy over to Jasper Hill. It was beautiful to see such an honor being exchanged from farm to farm in the same state of Vermont.

We spent the rest of the evening indulging in a farm feast, sipping local brews from the tap and watching cows graze in the field as the sun set. We had quite a long drive but we stayed just in time to see the fireworks and the huge bonfire (which could probably be seen from space). It was a magical evening and another one of those times where you truly feel lucky to be a part of this cheesy world. We stayed at a beautiful airbnb about 10 minutes away from the farm in Greensboro. When we arrived, all of the windows were wide open and the space was filled with the fresh, cool Vermont air. Candles were lit, and more cheese was brought out to have with a nice bottle of Gamay Noir. Sipping and snacking we looked through all of the photos I took of the cows, the farm and of course the cheese.

The next day was the big event, the Vermont Cheesemakers Festival at Shelburne Farms. Forty award winning local cheese makers, local beer, wine and cider and tons of artisanal products. As you can imagine, this place was PACKED. Right on the shores of Lake Champlain, the sun was shining and the energy was buzzing. We were able to taste so many different things I could keep you here forever talking about it. One highlight for me was the Sage Farm flower chèvre (pictured below). It was fluffy like a pillow, light like a cloud and sprinkled with fresh edible flowers. Another standout was the Maggie’s Reserve from Cricket Creek Farm (which we got in to the shop 2 days later thanks to our good friends at Provisions Intl.) It’s a gorgeous wheel of raw Massachusetts cow’s milk aged for around 15 months. This cheese is super savory, has hints of pineapple and has a smooth and crunchy texture. The “Best in Fest” cheese was one of our longtime favorites, Pawlet from Consider Bardwell Farm in Vermont. Not only did we just feature this special cheese in last month’s curdbox, but it is now back in the case! Stop by the shop to taste some of these amazing cheeses and transport yourself to one of the most beautiful parts of the country. 

- Julianne