Products

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

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...

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...

This story had been developing slowly at first, and then at a break neck speed. For a couple years, Jasper Hill has been kicking around the idea of buying a herd of goats. Initial plans for early in the year were stalled. Then around a month ago they received their first wave of roughly 300 goats and began fully experimenting with some new cheeses and formats. And since Jasper Hill...

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...

Toma del nonno translates to ‘grandad’s cheese.’ It’s made with pasteurized cow’s milk to which cream is added to create a smooth silky texture, much like a very young Fontina. The flavors are clean, with simple lemon and buttery notes. It’s the perfect table cheese, and also great for cooking with its low price point.

Parbleu di Capra is an aged goat’s milk blue that’s reminiscent of Stilton. It’s striking blue streaks make for an impressive presentation on a cheese plate. It is picante with notes of cellar while the goat milk flavors are faint to let the strong blue mold stand out.

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.