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.Ā 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.Ā 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!
Ā
ORIGIN
U.S.A.
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā 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.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Quebec 3 year cheddar and an aged Gruyere
- By Origin - Cabot Clothbound CheddarĀ and Humboldt Fog
- Pairings - an oaky white wine, fruity beer, dried figs and a dark rye or sourdough bread.
Ā
SUBSTITUTES
Ā
INGREDIENTS
Pasteurized cow milk, salt, rennet (animal), culture
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Harbison
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.Ā 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.Ā 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!
Ā
ORIGIN
U.S.A.
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā 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.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Quebec 3 year cheddar and an aged Gruyere
- By Origin - Cabot Clothbound CheddarĀ and Humboldt Fog
- Pairings - an oaky white wine, fruity beer, dried figs and a dark rye or sourdough bread.
Ā
SUBSTITUTES
Ā
INGREDIENTS
Pasteurized cow milk, salt, rennet (animal), culture
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.Ā 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.Ā 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!
Ā
ORIGIN
U.S.A.
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā 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.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Quebec 3 year cheddar and an aged Gruyere
- By Origin - Cabot Clothbound CheddarĀ and Humboldt Fog
- Pairings - an oaky white wine, fruity beer, dried figs and a dark rye or sourdough bread.
Ā
SUBSTITUTES
Ā
INGREDIENTS
Pasteurized cow milk, salt, rennet (animal), culture
