Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.
MILK TYPE: Pasteurized Cow Milk
STYLE: Bark-Wrapped, Bloomy Rind
MILK SOURCE: Local Pastured Herds
Vermont, United States
Have you ever noticed any blue-green mottling on the surface of your Harbison’s spruce band? It’s likely you have!
This is a species of penicilium communae—a more rustic variety of the same penicilium that constitutes Harbison’s rind. This microflora is intentionally left on the bark and is totally harmless.
