By Kate Malin

In the beautiful Northeast Kingdom of Vermont stands Jasper Hill Farm, the working dairy farm and creamery of the Kehler brothers, Andy and Mateo. Using milk from their own cows and some from another nearby farm, the Kehlers make cheese and age it in the extensive underground cellars at their farm. In addition to their five original cheeses, Jasper Hill also ages several cheeses made by other local producers, each in its own carefully controlled vault underground, where every wheel receives customized care until ready.

Though the farm and creamery operate year round, not every cheese is made all the time. In looking to fill the gap when their cult favorite cheese, Winnimere, was not being produced, Jasper Hill’s cheese makers developed Harbison cheese to satisfy hungry cheese lovers. A small bloomy rind wheel wrapped in spruce bark, Harbison turned out to be incredible in its own right. The flavors are distinct and vegetal with sweet notes and hints of lemon and mustard. Harbison is perfect for sharing, simply cut open the top and spoon out the decadent inside onto a fresh baguette.

Jasper Hill Farm Harbison is available at and in stores across the country. Jasper Hill Farm is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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