United States

Dairy farm, creamery, and now salami makers, Jasper Hill Farm does it all. Located in Greensboro, VT, they’re most known for their meticulous approach to cheesemaking and ageing in their 22,000 square foot cellar. With hit cheeses like Harbison, Cabot Clothbound, and the acclaimed seasonal Winnimere, they’re one of the top artisanal cheesemakers in the country. Their new...

Dairy farm, creamery, and now salami makers, Jasper Hill Farm does it all. Located in Greensboro, VT, they’re most known for their meticulous approach to cheesemaking and ageing in their 22,000 square foot cellar. With hit cheeses like Harbison, Cabot Clothbound, and the acclaimed seasonal Winnimere, they’re one of the top artisanal cheesemakers in the country. Their new...

For a couple years, Jasper Hill has been kicking around the idea of buying a herd of goats. They received their first wave of roughly 300 goats and began fully experimenting with some new cheeses and formats. And since Jasper Hill never makes any small plans, this herd is targeted to grow to 1000 goats, and they plan on introducing many new goat’s milk and mixed milk cheeses....

Sopressata is made with dry-cured pork and red wine. As a large format slicing salami, this has an easy to peel casing.

Lean pork is coarsely chopped, seasoned with piquant spices and formed into sticks.

Toscano Salami is an all-pork salami with a coarse chop and tangy flavor. Each large format log has an easy-to-peel casing for slicing convenience.

Jasper Hill recently gained access to sheep’s milk from Bonneview Farm. Hinman Settler is the first “experiment” in mixed cheeses that is ready for commercial release. Essentially just a mixed-milk blue made to an adapted Bayley Hazen blue recipe, Hinman is about half sheep, half cow in the final curd.   We recently tasted it here and it drew unanimous positive reviews....

When starting Casella’s Salumi Speciali, Chef Cesare Casella went back to his roots to Lucca, Italy; where his family ran a small trattoria called Vipore. One of his first jobs was making country cured meats for the restaurant, as well as caring for his family’s pigs. Now in New York, this ‘prosciutto whisperer’ has become an authority on Italian cuisine, with restaurants...

The first new cheese created by Capriole in 25 years, Flora, is based on the French Selles-sur-Cher-style goat cheese, and adapted to southern Indiana’s terroir. Fresh rounds are dusted in ash, regulating the pH, and facilitating the wrinkly growth of its Geotrichum candidum rind. Flora comes pre-wrapped in parchment paper, allowing for an easy addition to a cheese case or as a...

Cowgirl’s spring seasonal cheese, St. Pat, starts with organic Jersey milk from Chileno Valley Dairy. Jersey cow’s milk is known for its high butterfat content. Additionally, the beauty of creating seasonal cheeses is the ability to emphasize the nuanced differences each season’s milk brings. For St. Pat, this means highlighting their rich bloomy wheels with a distinctive...