Jasper Hill Whitney 20#

Named after Tim Whitney—Jasper Hill’s longest-standing Team Member—this cheese honors the people

behind a mission to set the gold standard of artisan cheese quality. A reflection of community, Whitney

is made in a semi-firm mountain style with traditional methods that capture a true “Taste of Place.”

Whitney begins with raw milk from Jasper Hill Farm’s own grass-fed cows. Cheesemaking takes place

within the newly renovated farmhouse creamery, which features reclaimed copper vats from the Jura

Mountains. Once curds have been formed and cooked, they are transferred to draining molds under

vacuum ‘bells’, resulting in a perfectly smooth, tight-knit texture.

New equipment has also allowed the Creamery Team to develop

an innovative natural culture program. This process involves

incubating starters and fermenting rennet in a clarified whey

solution. Resulting cultures and enzymes, along with the raw milk

microflora, come together to make the most complex, terroirdriven

cheese possible.

Whitney has a velvety-smooth,

pliant texture with signature notes

of toasted nuts, cured ham, and

sweet cream. It pairs beautifully on

a cheese board with cured meats,

dried figs, and pickled shallots.

Modeled after classic melting

cheeses, Whitney is an ideal cheese

to use with a raclette machine; melt

it atop a plate of roasted potatoes,

garnished with cornichons and

charcuterie.

raw cow milk, salt, rennet, cultures