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Deals of the Week — Jasper Hill Farms

DEALS OF THE WEEK | 11/4-11/10!

Posted by Rose Friedlander on

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THE BIG CHEESE | 10/28-11/3!

Posted by Rose Friedlander on

THE BIG CHEESE  OUR VERMONT CHEESE SPECIAL OF THE WEEK! Oma Jasper Hill Farm  This wonderful Tomme Style, wash rind cheese is a Von Trapp original. The first cheese made by Sebastian von Trapp on the family dairy in Waitsfield, Vermont. Oma has a beautiful balance of intense, pungent and sweet flavors, and it delivers a wonderful aroma of roasted nuts and cultured butter. The paste has a consistency similar to pudding, but never runny, and the thin orange rind adds an earthiness to the entire eating experience! A great addition to any cheese board, Oma pairs well with dried fruits...

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STAFF PICK | 10/21-10/27!

Posted by Rose Friedlander on

STAFF PICK OF THE WEEK ONE OF OUR FAVORITE PRODUCTS! Blake Hill Preserves & Jasper Hill Farm  The Cheese Pairing Collection  A unique range of preserves infused with honey, liquors, herbs or spice and a perfect balance of sweetness & acidity for bespoke cheese pairings.  Orange Marmalade with Ten Year Single Malt Classic marmalade with peaty notes of a world-renowned single malt. Perfect for hard cheeses, such as Cabot Clothbound Spiced Plum with Port Anise Incredibly luscious, elegantly spiced plums, perfect with the finest blues such as Bayley Hazen Blue with its fudge-like texture and toasted nut sweetness.  Raspberry Mostarda with Vermont...

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DEALS OF THE WEEK | 9/16-9/22!

Posted by Rose Friedlander on

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STAFF PICK | 8/5-8/11!

Posted by Rose Friedlander on

STAFF PICK OF THE WEEK NEW VERMONT PRODUCTS! Jasper Hill Farm Salami Dry Cured, Alpha Tolman, Garlic, or Black Pepper Jasper Hill Farm is a small network of dairy farms and creameries in Northern Vermont with a mission to be the standard-bearer of quality and innovation for the artisan cheese industry. Whey-fed pork and hemp cultivation help close a circle of sustainable agriculture that keeps farms in business and the working landscape vibrant. These small-batch hand-tied and slow-fermented salamis are produced locally in Vermont. Their dry-cured salamis are slow-fermented at a lower than average temperature for a softer taste that puts the...

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