The Cellars at Jasper Hill have been home to some truly great cheese collaborations since the mid-2000s, including stinky Oma (made by von Trapp Farmstead), buttery Weybridge (made by Scholten Family Farm), and of course, Cabot Clothbound cheddar. Recently they welcomed a new addition to their arsenal: Kinsman Ridge.
A collaboration with Landaff Creamery, Kinsman Ridge is modeled after St. Nectaire, and has a mottled pink and gray natural rind and pliant, semi-soft texture. The Cellars at Jasper Hill describe the cheese’s flavor as “approachable yet complex, with a depth of flavor that pairs well with a variety of beverages, cured meats, and sweet & savory preserves…Kinsman boasts flavors of buttered artichokes, roasted asparagus, and sweet cream.” Sounds like the perfect cheese to help us all ease into fall.
Kinsman Ridge, named after a stretch of the Presidential Range area of New Hampshire’s White Mountains, is not the first collaboration between Landaff Creamery and the Cellars at Jasper Hill. Landaff is a Welsh-style farmstead cheese inspired by Caerphilly that’s produced by Landaff Creamery in Landaff, New Hampshire, and then transferred to the Cellars of Jasper Hill in Greensboro, Vermont, to age for four months.
To get a taste of Kinsman, you can purchase it from the Cellars of Jasper Hill here.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
