WITHERSBROOK BLUE
MILK TYPE: Raw Cow Milk
STYLE: Natural Rind Blue Immersed In Ice Cider
MILK SOURCE: Jasper Hill Farm’s Andersonville Herd
FORMAT: 4 lb Cube
AFFINAGE: 4-8 Months
TYPICAL PROFILE: Grassy, Herbs De Provence, Sweet Cream, Malic Acid, Sweet Apple Cider, Dirty Martini.
THE STORY
Withersbrook Blue is an ice cider-soaked, natural rind blue cheese made with raw milk from our own herd. The name comes from a winding forest brook that originates near our creamery in Greensboro and meanders through the sugarbush alongside our pastures.
This curious cube spends 60 days maturing in the Cellars at Jasper Hill where it develops distinctive veins of blue flora. From there, we load the cheese into a pouch along with a hearty pour of Eden Ice Cider. This sweet libation is crafted from locally grown apple cider that has been stored outside for a freezing Vermont winter. A spring thaw releases the juice’s sugars, leaving the water behind in order to concentrate the apple’s essence. The fermented result yields a delicious dessert cider with a bright acidity that mingles elegantly with the cheese.
SENSORY
PAIRING AND SERVICE — Withersbrook has a fruity, lactic profile with notes of honey and roasted hazelnuts followed by a lingering savory finish. The richly dense texture and elegant complexity would unfurl upon a thyme and pepper-crusted ribeye. For an after-dinner treat, pour a glass of Vermont Ice Cider and enjoy another wedge with dulce de leche or lemon curd.
