GREENSBORO, Jasper Hill Farm placed two cheeses among the top 20 finalists at the World Cheese Championship Contest held this week in Madison, Wisconsin. The competition drew a record 3,667 entries from around the world.
Highlander, a new mountain-style cheese made from goat milk sourced from Jasper Hill's collaborative venture Bridgman Hill Farm, earned a spot. The cheese features a rosy orange washed rind and a smooth, pliable texture. Judges noted its richness, savory complexity, and milky sweet character.
Lait Bloomer also made the top 20. It is a variation of Little Hosmer cheese, sent unripened to Murray's Cheese aging facility in Long Island City, New York. There, affineurs coat the young cheeses in dried flowers and herbs, allowing the white flora to bloom through the coating for a festive appearance and herbaceous aromas.
“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.”
Jasper Hill is an independently owned working dairy farm with an on-site creamery in Vermont's Northeast Kingdom.
Originally reported by Newport Dispatch.
Photo: Noel Oviedo via Unsplash. Photo is illustrative and not from the scene.
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