Cheese - Harbison

DESCRIPTION

This Vermont, soft-ripened cheese from Jasper Hill has a bloomy-rind, each wheel is wrapped in strips of spruce-wood and aged for 2 to 3 months.  With an earthy, mushroom flavor much like with a ripe brie, when Harbison is ripe it's easier eaten with a spoon rather then a knife.  Cut the top of the wheel of cheese off like a lid, leave the circle of wood on to hold it together, serve and enjoy!

ORIGIN

U.S.A.

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate
  • By Cheese Type - Quebec 3 year cheddar and an aged Gruyere
  • By Origin - Cabot Clothbound Cheddar and Humboldt Fog
• Pairings - an oaky white wine, fruity beer, dried figs and a dark rye or sourdough bread.

SUBSTITUTES

Vacherin Fribourgeois

INGREDIENTS

Pasteurized cow milk, salt, rennet (animal), culture