Jasper Hill Farm Moses Sleeper
- Pasteurized
- Animal Rennet
- Age: 3-4 Weeks
- Cow Milk
- by Jasper Hill Farm
- United States
- ApproachableAdventurous
- SoftHard
Jasper Hill Farm named Moses Sleeper for a Revolutionary War-era scout and styled it after traditional French Brie. This young cow’s milk cheese has a white, bloomy rind and a luscious, silky paste that contains rich notes of scrambled eggs, button mushrooms, and fresh milk. Like brie and other bloomies, Moses Sleeper is made for pairing with a glass of bubbles or crisp white wine and is perfect with a rustic cracker like Raincoast Rosemary Crisps and a dollop of Quince & Apple Company's Figs & Black Tea Preserves.
“This is hands down the best American-made brie I’ve ever had. It brings to mind thick, buttery pancakes with scrambled eggs. I love to spread this on a crusty bread and smother it in fig chutney.”
Allergens: Milk
- The Cellars at Jasper Hill, where Moses Sleeper ages, are huge stone caves located on the side of a hill and span roughly 22,000 feet. Their bloomy caves have wet stone beds installed on the ground which helps naturally maintain the correct moisture levels in the caves.
- Moses Sleeper is named for a Revolutionary War-era scout, who was killed alongside his companion Constant Bliss, along the Bayley Hazen Road. Each of these names is honored by Jasper Hill Farm with a cheese. Its brie-like shape and profile make it perfect for a cheeseboard or swaddling in puff pastry and baking in the oven.
- Moses Sleeper’s eggy notes make it a great pairing with pork and is a great addition to a BLT or breakfast sandwich.
Located in the Northeast Kingdom of Vermont, Jasper Hill Farm is a dairy farm with an on-site creamery where they make and age a variety of well-loved cheeses.
The state-of-the-art Cellars at Jasper Hill Farm consist of 22,000 square-feet of underground space, where they ripen Jasper Hill Creamery cheeses as well as cheeses from other local producers.
Their farm team cuts and bails hay during summer to dry for winter months, ensuring their cows have local feed during the harsh Vermont winters.
Among other waste management projects, they feed leftover whey from cheesemaking to heritage breed pigs who live outside the cows’ pasture.
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