Jasper Hill Farm sits in the Northeast Kingdom of Vermont, one of the most remote and agriculturally rich corners of New England, where the Kehler family has spent over two decades building one of America’s most celebrated artisan creameries. Their Cellars at Jasper Hill — a network of underground aging caves — have become a destination for some of the finest American-made cheese, drawing on...Show More >
Jasper Hill Farm sits in the Northeast Kingdom of Vermont, one of the most remote and agriculturally rich corners of New England, where the Kehler family has spent over two decades building one of America’s most celebrated artisan creameries. Their Cellars at Jasper Hill — a network of underground aging caves — have become a destination for some of the finest American-made cheese, drawing on the raw milk of their own Ayrshire herd and the meticulous craft of a team that takes affinage as seriously as any fromagerie in Europe.
Caspian is Jasper Hill’s take on the Alpine tomme tradition — a style rooted in the high pastures of France and Switzerland, built for the table and the cellar in equal measure. Made from raw Ayrshire cow’s milk, it is pressed and aged to develop a natural rind that gives way to a supple, semi-firm paste with a clean, grassy aroma and the complex, nutty depth that only raw milk and patient aging can produce.
On the palate, Caspian is approachable and satisfying — buttery and smooth, with notes of toasted hazelnut, sweet cream, and a gentle earthiness from the rind. It finishes with a mild, lingering richness that makes it as comfortable on a cheese board as it is melted over roasted vegetables or tucked into a sandwich that deserves better than ordinary cheese.
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Producer: Jasper Hill Farm
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Style: Raw Cow’s Milk Tomme
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Milk: Raw Ayrshire cow’s milk
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Origin: Greensboro, Vermont, USA
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Rind: Natural
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Sold: By the ounce
Pairings: Chardonnay, Pinot Noir, dry cider, or farmhouse ale. On the board alongside charcuterie, cornichons, and honeycomb. Melts beautifully over roasted potatoes, gratins, or a croque monsieur worth eating.
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