The tasting room

A bright, sharp Vermont cheddar - clean, tangy, and a grocery-store classic.

A long-aged Gouda with butterscotch, crystalline crunch, and a deep, caramelized finish.

Even older - dry, salty, intensely caramelized, with dense protein crystals throughout.

An aged alpine cheese with a nutty, slightly sharp flavor and a firm, crumbly texture.

Cabot's prize clothbound cheddar, aged in Jasper Hill's cellars - crumbly, grassy, with notes of brown butter and horseradish.

Salty, crumbly Mexican aged cheese - the "Parmesan of Mexico," perfect grated over elote and beans.

Parm's softer cousin - nutty, sweet, and gentler than Parmigiano. Great on pasta or solo.