Whitney

A long, lingering experience on the palate is Whitney’s greatest strength. The tasting notes range from light floral and fruit tones with savory, toasted nut and baked cheese flavors.

The rind is a presentable rosy orange-pink which develops dark spots as the cheese ages but this is not mold. The paste of the cheese develops small eyes through affinage and a pliable, giving texture.

Whitney pairs beautifully on a cheese board with cured meats, dried figs, and pickled shallots, served with a natural white wine.

Modeled after classic melting cheeses, Whitney is an ideal cheese to use with a raclette machine; melt it atop a plate of roasted potatoes, garnished with cornichons and charcuterie.

Named after Tim Whitney—Jasper Hill’s longest-standing Team Member—this cheese honors the people behind a mission to set the gold standard of artisan cheese quality. A reflection of community, Whitney is made in a semi-firm mountain style with traditional methods that capture a true “Taste of Place.”

Whitney begins with raw milk from Jasper Hill Farm’s own Vermont grass-fed cows of their Andersonville Herd. The herd’s milk is transformed within the newly renovated farmhouse creamery, which features reclaimed copper vats from the Jura Mountains. Once curds have been formed and cooked, they are transferred to draining molds under vacuum ‘bells’, resulting in a beautifully smooth, tight-knit texture.

New equipment has also allowed the Creamery Team to develop an innovative natural culture program. This process involves incubating starters and fermenting rennet in a clarified whey solution. Resulting cultures and enzymes, along with the raw milk microflora, come together to make the most complex, terroir-driven cheese possible.