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.
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