Murray’s and Jasper Hill Farm’s Greensward | culture: the word on cheese
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Murray’s and Jasper Hill Farm’s Greensward

Washed rind season is a delight for turophiles everywhere, and here’s one more to try: Greensward, from Murray’s and Jasper Hill Farm. The cheese is born on the Vermont farm, and subsequently aged in Murray’s caves in New York. And no, it’s not just another Winnimere — though we wouldn’t turn that down, either.

n fact, you may look at Greensward and think, “Are you sure that’s not Winnimere?” I assure you it’s not, but you might say it’s Winni’s first cousin. Both cheeses are crafted from raw cow’s milk, soft-ripened and bark-wrapped, but then Greensward leaves the Jasper Hill nest to make its way to the big city, where it’s washed with Ithaca Beer Company’s Picnic Basket Ale. The beer and Greensward were first created for fancy-shamancy New York restaurant Eleven Madison Park. Luckily, the rest of us now benefit from that experiment.

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Photo by Cheese and Champagne

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.