Specialty Food Magazine

Summer 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1256204

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Page 52 of 91

The Grey Barn (Chilmark, Massachusetts) is celebrating its 10th year of cheesemaking and releasing a new raw-milk washed-rind square, the aptly named Bon Anniversaire, to honor the milestone. "We're doing a lot with Grey Barn," says Stephanie Ciano of World's Best Cheese, a major distributor. Ciano admires the creamery's Bluebird (aged three months) and Bluebird Reserved (aged six months), both certified organic, raw-milk blue cheeses that have garnered a lot of buzz. Jasper Hill Farm (Greensboro, Vermont) continues to innovate in its efforts to boost the region's rural economy. Its latest project—in partnership with goat-husbandry experts Ryan Andrus and Annie Rowden—is Bridgman Hill Farm, a new goat farm and creamery on the site of a defunct cow dairy in neighboring Hardwick. The collaboration has yielded Jasper Hill's first mixed-milk cheeses, using Jasper Hill cow's milk and Bridgman Hill goat's milk. Highlander, inspired by French and Swiss raclette, is off to an impressive start, winning its class at this year's World Championship Cheese competition. "It's an exciting cheese," says Laura Downey of Fairfield Cheese Shop and Greenwich Cheese Shop in Connecticut. "There's not a lot of raclette in general and to have something in mixed milk fills a nice spot in the cheese case. Plus, it's raw milk." Downey occasionally does raclette events in the shop and says customers who have enjoyed the version with Highlander are surprised it's part goat's milk. "All our cheesemongers are super into this cheese," reports Downey. "If you asked them their favorite, they would all say that." Downey's customers are also embracing Eligo, a new mixed-milk Taleggio-style cheese from Jasper Hill with a pudgy texture and mild-to-medium flavor. Bridgman Blue, the third cheese from this partnership, is a raw, mixed-milk version of Jasper Hill's popular Bayley Hazen. "We've been loving it," says Hernandez. "It looks similar to Bayley Hazen but the flavor is more robust." SPECIALTY FOOD SPECIALTYFOOD.COM CHEESE FOCUS Jasper Hill Farm Eligo and Highlander (below) The Grey Barn Bluebird The Grey Barn Bon Anniversaire PHOTOS JASPER HILL FARM PHOTOS THE GREY BARN

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