Harbison is a small cheese wheel measuring approximately 10 cm (4") in diameter, 3 cm (1.25") in height and 340 g (12 oz.) in weight. This lovely little gem is held together with a band of spruce bark that is collected in the woodlands on the farms property.
Jasper Hill Farm is operated by brothers Mateo and Andy Kehler who also operate Cellars at Jasper Hill. Cellars’ is a state of the art network of underground vaults, calibrated with distinct temperature and humidity levels accommodating various cheese styles. Cellars at Jasper Hill was designed to help neighbouring farms to compete as artisanal cheese makers and succeed in today’s marketplace.
Harbison cheese is made with pasteurised cow milk from Ayrshire cows. Ayrshire milk is perfectly suited for cheesemaking. The high fat and protein content and the way in which they breakdown, is perfect in the development of an excellent cheese.
This delicate cheese has a slight woodsy mushroom aroma with a lovely fresh, herbaceous, sweet creamy taste. When this cheese is ripe, the soft oozing paste is perfect to be spooned out onto a baguette. Or eat it like a fondue, simply leave the whole cheese in the bark and cut back the top rind and scoop out the cheese. Harbison cheese is very similar to the much sought-after seasonal French Vacherin Mont d'Or and Switzerland's Mont d'Or.
Jasper Hill Farm also produce Bayley Hazen Blue, Alpha Tolman a burly Alpine-style cheese, Moses Sleeper, Willoughby and the American Cheese Society’s 2013 Best of Show winner Winnimere, which is a raw milk, larger version of Harbison.
Harbison pairs nicely with a well-balanced, full-bodied, white Gewürztraminer.
Check out this informative video on the making of Harbison cheese.