Top 4 Local Cow's Milk Cheeses
in Greensboro

Jasper Hill Farm is a farmstead cheese producer based in Greensboro, founded in 2003 with a clear mission to strengthen the rural economy of Vermont’s Northeast Kingdom through high-quality cheesemaking. The operation is built around milk from its own farm, with a strong emphasis on consistency, milk quality and expressing a sense of place through different cheese styles. A central pillar of the business is The Cellars at Jasper Hill, a purpose-built underground aging facility designed to provide precise control over humidity, temperature and microbial development during affinage. These cellars are used not only for Jasper Hill’s own cheeses but also to support other small regional producers by offering professional aging, storage and distribution services. This collaborative model has positioned Jasper Hill as both a producer and an infrastructure backbone for the local artisan cheese community. Their portfolio spans multiple styles, from blue and soft-ripened cheeses to alpine-inspired varieties, many of which have received international recognition. Jasper Hill Farm is widely regarded as one of the most influential producers in American artisanal cheesemaking, known for combining technical rigor with a strong commitment to regional sustainability.Expand

Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington. The recipe for this cheese was developed by altering the aging process and the shape of a Devon Blue recipe. The texture of Bayley Hazen Blue is dense, firm, and slightly dry, yet creamy and fudge-like, with blue veins running throughout it. The aromas are strong, spicy, and grassy, while the flavors are buttery, nutty, and tangy, with hints of anise. It's recommended to serve the cheese with a chunk of dark chocolate and pair it with a glass of fruity red dessert wine. Bayley Hazen Blue can also be served with burgers, tart cherries, spinach salad, or walnuts. Interestingly, it has won numerous awards, including Super Gold at the 2014 World Cheese Awards.Expand

Harbison is an American cheese that's produced in Vermont, at Jasper Hill Farm. It is made from cow's milk and has a bloomy rind. The cheese is traditionally wrapped in strips of spruce. It has a creamy and soft texture, the aromas are fruity, rich, floral, and mushroomy, while the flavors are best described as sweet, woody, and lemony. The cheese is named after Anne Harbison, who originally contributed to its production. It is recommended to serve Harbison with baguettes, mostarda, and barrel-aged sour beer.Expand

Alpha Tolman is an Appenzeller-inspired cheese hailing from Greensboro, Vermont. The cheese is made from raw cow's milk and has a washed red-orange rind. Underneath it, the texture is elastic, smooth, and dense. The aromas are nutty and fruity. When young, the flavors are fruity and nutty, but with age it develops bolder, meaty, caramelized onion flavors. It's recommended to melt it over potatoes, meat, or pickles. Pair it with a glass of red wine or hearty ale. The cheese was named after a dairy farmer who built the Greensboro library in 1900.Expand

Constant Bliss is an American cheese produced in Greensboro, Vermont. The cheese is made from raw Ayrshire cow's milk and it ages for a minimum of 60 days in cheese maturing caves. It's named after a historic local pioneer scout. This small, mold-ripened cheese has a thin dry rind with a stony aroma. The flavors are rich, full, balanced, salty, buttery, and reminiscent of popcorn and mushrooms. As it ages, Constant Bliss becomes rich and soft, although not quite runny. It's recommended to serve it with caviar and pair it with a glass of Champagne for the best experience.Expand