Sneakeater Posted August 10, 2017 Share Posted August 10, 2017 I love that. It's close to my personal ideal. Quote Link to post Share on other sites
AaronS Posted August 10, 2017 Share Posted August 10, 2017 do you buy that at brooklyn larder? Quote Link to post Share on other sites
Sneakeater Posted August 11, 2017 Share Posted August 11, 2017 I think so. It's hard to remember. Quote Link to post Share on other sites
Sneakeater Posted August 11, 2017 Share Posted August 11, 2017 No, I'm sure I do. Quote Link to post Share on other sites
Sneakeater Posted August 11, 2017 Share Posted August 11, 2017 I think. Quote Link to post Share on other sites
voyager Posted September 8, 2017 Share Posted September 8, 2017 I need that Harbison that Daniel pictured recently in Supper. I am impressed with Jasper Hills' shipping policy and would like to put together a small box. What other Jasper Hills cheeses do you recommend? and Why? Quote Link to post Share on other sites
AaronS Posted September 8, 2017 Share Posted September 8, 2017 the willoughby is really good, the blue is solid too. Quote Link to post Share on other sites
Suzanne F Posted September 8, 2017 Share Posted September 8, 2017 There are cheeses that Jasper Hill produces, and others that they age for somebody else as affineur. That said, I've always liked anything with their name on it. (Not very helpful, I know.) Which is just to say: they know what they are doing. 1 Quote Link to post Share on other sites
Rail Paul Posted September 9, 2017 Share Posted September 9, 2017 Jasper Hills Harbison was one of the top winners in the recent American Cheese Society judging. 1) Tarentaise Reserve, developed by Spring Brook Farm 2) St Malachi from Doe Run Farm 3) Harbison I was surprised to see Bel Gioiso win for top mascarpone in the US List: http://cheesejudging.org/wp-content/uploads/2017/07/2017-Conf_AwardsBrochure.pdf Quote Link to post Share on other sites
Suzanne F Posted September 9, 2017 Share Posted September 9, 2017 We were just given some Cowgirl Creamery Pierce Pt; white bloomy rind coated with herbs. It's been in the fridge. If I leave it out, might it ripen some? Quote Link to post Share on other sites
voyager Posted September 9, 2017 Share Posted September 9, 2017 Works for me. Quote Link to post Share on other sites
Suzanne F Posted September 9, 2017 Share Posted September 9, 2017 Thanks! Quote Link to post Share on other sites
Behemoth Posted October 15, 2017 Share Posted October 15, 2017 Consolation for the return of winter is the return of winter cheeses. Last week the first Vacherin Haut-Doubs of the season, today a taleggio from Lombardy stuffed with shaved truffles. Quote Link to post Share on other sites
small h Posted November 29, 2021 Share Posted November 29, 2021 Does it melt well? Quote Link to post Share on other sites
Behemoth Posted November 29, 2021 Share Posted November 29, 2021 18 hours ago, small h said: Does it melt well? Is that addressed to me? Yes, both do. Quote Link to post Share on other sites
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