Jasper Hill's cheese line is constantly expanding, changing and developing. Up until now, the cornerstones of their line were : Bayley Hazen Blue, Harbison, Moses Sleeper and Winnimere. But this Fall, they have come out with a new addition - Alpha Tolman. Inspired by the Alpine style greats, this aged raw cow's milk cheese is named after a turn of the 20th century Vermont philanthropist, Mr. Alpha Tolman. A dairy farmer by profession, Mr. Tolman was instrumental in building the Greensboro, Vermont library along with stimulating the socio-economic growth of the town. But back to the cheese for the moment -- crafted in the traditional Alpine style, Alpha Tolman is cooked and pressed and then each twenty pound wheel is washed in a cultured brine solution.
Image courtesy of www.cellarsatjasperhill.com
Alpha Tolman embodies those fabulous Alpine style textural qualities but is truly its own Vermont beauty. Younger morsels are full of bright fruity notes and rustic nutty nuances with a round sensuously smooth milky feel and finish. As Alpha Tolman ages, the cheese flavor profile deepens becoming bigger, bolder, and more dynamic -- the rustic, farmsteady, roasty, toasty notes are dialed up with caramelly, butterscotchy, buttery nuances and that fantastic aged cheese crystallized texture on the tongue.
An exciting new release from an outstanding Vermont creamery just in time for wintertime and fondue season!