If I were told that I would be given $1 million tomorrow, but I would have to forgo ever having a taste of Jasper Hill Farms Harbison again… I would take the $1 million, but I would pine for that cheese every day. Seriously, one of the most beautiful and complex cheeses I’ve had in the past few years. As I’ve swooned here before:
It starts out smokey, akin to a young Winnimere, then a wash of butter and cream hits, ending with a distinct mustard finish. French’s Yellow Mustard to be exact.
It’s that finish. That lingering, familiar and pleasant acidity separates this from so many in its category. Get it ripe enough and, like the Vacherin, sheer the top and just fucking ladle it out.