Jasper Hill Farm Takes Two Spots in the Top 20 World’s Best Cheeses

Jasper Hill Farms’ newest cheese, Highlander, was named among the top 20 cheeses at the World Championship Cheese Contest. Lait Bloomer, a variation of Little Hosmer made by Jasper Hill Creamery and aged by Murray’s Cheese, was also named among the top 20.

The World Cheese Championship Contest, held in Madison, Wisconsin, announced the top 20 final candidates in the running for the top prize out of a record 3,667 international entries. That Highlander, Jasper Hill’s newest cheese, was among the finalists was especially gratifying for the company’s growing team. Highlander is a  cheese made in the style of a Raclette with
goat milk from Jasper Hill’s new collaborative venture, Bridgman Hill Farm. The cheese has a rosy orange washed rind and a smooth, pliable texture. Judges appreciated its richness of texture, savory complexity and milky sweet character that make it a great match for briny green olives, preserved lemon and vin jaune (full bodied ‘yellow wine’ from the Jura with funky aromas).
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Lait Bloomer, the variation of Little Hosmer, is sent unripened, to the Murray’s Cheese aging facility in Long Island City, New York. The affineurs at Murray’s then coat the young cheeses in dried flowers and herbs before letting the cheese’s white flora bloom through the coating for a gorgeous, festive appearance and herbaceous aromas.

Jasper Hill Farm’s Winnimere, a raw milk winter seasonal cheese, was named a best-in-class winner, while Harbison and Bayley Hazen Blue finished in the top three of their respective classes.  “It’s a huge honor to be recognized at this high-level competition amongst such excellent cheeses from all over the world–and in the friendly-cheese-rival state of Wisconsin no less. Our young team has demonstrated that curiosity and tenacity in service of a community-focused mission can produce amazing results. I’m so proud to be a part of that team,” said Zoe Brickley, who oversees Jasper Hill’s marketing efforts.