Where Cheesemongers Go to Geek Out


Jasper Hill is an upstanding member of the cheese snob’s canon: Its Constant Bliss and Baylen Hazen Blue are staples at stores like Murray’s, Blue Apron Foods, and Artisanal Cheese Center. Today, Slashfood reports on a recent tour to the Vermont dairy farm’s cheese caves, led by former Murray’s affineur Zoe Brickley. Among the fun facts it discloses: Some cheeses are brushed with lard during their aging process, making them not quite the vegetarian-friendly food some may have imagined — and perhaps explaining their inordinately addictive properties.

This article from the Village Voice Archive was posted on August 26, 2009

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