Harbison

Milk Type:  Ayrshire Cow
Style: Bark-Wrapped Bloomy Rind
Treatment: Pasteurized
Rennet: Traditional 
Origin: Greensboro, Vermont
Mouthfeel: Gooey, Sticky, Thick
Flavor: Sweet, Herbal, Woodsy, Bright and Meaty

High in fat content and wrapped in spruce bark, Harbison is a bloomy rinded cheese who’s production season begins after its stinkier cousin, Winnimere’s, ends. Reminiscent of Edel De Cleron, with slightly less mushroom and much more sweetness; Harbison is a spoonable, gooey cheese that is barely punctuated by its bark belt. This bundle of joy is meaty and herbal with a foresty essence. We were lucky to be some of the first curd nerds to see Harbison in its infancy as part of Jasper Hill’s “Conundrum Pilot Program.” While our suggested name didn’t make the cut, our feedback helped shape a new cheese from one of the best cheese producers in America! Harbison ended up being named after Susan Harbison, a local Greensboro activist and Grandmother figure. A fitting name that suits this radical cheese.