Two cheeses from Jasper Hill Farm, Greensboro, Vt., ranked among the top 20 cheeses named at the World Championship Cheese Contest on March 5.
Jasper Hill’s newest cheese, Highlander, and the company’s Lait Bloomer cheese were chosen as finalists out of 3,667 international entries.
Highlander is a mountain-style cheese made with goat milk. The judges complimented the cheese’s richness of texture, savory complexity and milky sweet character that make the cheese a perfect pair with green olives, preserved lemon and vin jaune wine.
Lait Bloomer is variation of Jasper Hill Creamery’s Little Hosmer which is sent to ripen at Murray’s Cheese aging facility, Long Island City, NY. It’s then coated with dried flowers and herbs resulting in a festive appearance and herbaceous aromas.
Winnimere, the company’s raw milk and winter seasonal cheese was named Best in Class, and Jasper Hill’s Harbison and Bayley Hazen Blue cheese also finished in the top three of their classes.
“It’s a huge honor to be recognized at this high-level competition amongst such excellent cheeses from all over the world — and in the friendly-cheese-rival state of Wisconsin no less,” said Zoe Brickley, who oversees Jasper Hill’s marketing efforts. “Our young team has demonstrated that curiosity and tenacity in service of a community-focused mission can produce amazing results. I’m so proud to be a part of that team.”