Cheese
Proud To Be Cheesy
We are well known for our wide, well rounded selection of cheeses made from cow, goat and sheep milk. We stock Vermont specialties, regional delights as well as everyday and sliced cheeses with familiar brands.
Local and regional specialty cheeses change with the seasons. It is truly amazing to be able to detect the lovely hints of plants that the dairy animals have been grazing upon, which imbues every cheese with its unique taste profile.
Many of our customers enjoy taking advantage of the “one-stop shopping” that we offer in both of our extensive cheese and beer and wine departments. There is nothing like pairing a special local cheese with an equally special local brew, wine or hard cider; and there are simply too many choices to ever get bored with, so invite some decadence into your life. You deserve it and our local economy will thank you too!
FREE Samples of Local Bayley Hazen Blue Today!
Happy FREE cheese sample Thursday! If the late, great American jazz vocalist Billie Holiday (1915-1959) were still with us, we are pretty sure that she would have sung the praises of local https://www.jasperhillfarm.com/bayley Bayley Hazen Blue, and audiences would have swooned! Crafted from high quality, raw cow milk and aged for 3-4 months in a cave in the Northeast Kingdom of Vermont, Bayley has developed a loyal following largely due to its “perfect saltiness”, fudge-like texture, toasted nut sweetness and anise
FREE Samples of Local Bayley Hazen Blue Today!
Happy FREE cheese sample Thursday! If the late, great American jazz vocalist Billie Holiday (1915-1959) were still with us, we are pretty sure that she would have sung the praises of local https://www.jasperhillfarm.com/bayley Bayley Hazen Blue, and audiences would have swooned! Crafted from high quality, raw cow milk and aged for 3-4 months in a cave in the Northeast Kingdom of
On Sale In Cheese
Mt Alice
Elizabeth
Department Manager: Cheese
Greetings! Sunny Hill Farm in South Randolph has been my home since 2005, shared with friends, goats, chickens, and cats, as well as countless others (you know who you are). I have been making cheese there for more than 15 years — first from my beloved cows, now from my sweet goats (one of whom is pictured in the cheese case).
In 2018 I began working at the Market as Cheese Monger, which has allowed me to explore this dynamic crossroads of the universe: cheese embodies past, present, future; animal, mineral, fungus. Its aromas can evoke the first flush of life of Spring and the seductive mysteries of decay, often in the same memorable bite. It is my pleasure to discover and share these special delights with all of you.