THE CHEESE Karst Cave Aged in the Cellars at Jasper Hill, Vermont

THE STYLE A blend of cheddar and Gruyère cow’s milk cheese. Medium firm, good for grating on mac-and-cheese or potato leek soup. 

FLAVOR PROFILE Almonds, honey, sweet cream. The rind is edible — your choice.

HOW TO ENJOY IT Karst would make a strong contribution to a cheese board — serve it with toasted pecans and a soft cream cheese, pretzels and mild mustard, and gherkin pickles. The Gruyère component makes it a good cheese to use in baked casseroles. Let the cheese come to room temperature to serve. 

WINE PAIRINGS A medium bodied Chardonnay, like Santa Barbara Winery, or Chelsea Goldschmidt Merlot.

EXTRA READING Jasper Hill Farm has a 22,000-square-foot underground facility in the Northeast Kingdom of Vermont, where their single herd cheeses are made and aged. 

WHERE TO PURCHASE The Loyalist Market in downtown Matthews, Orrman’s Cheese Shop at 7th Street Public Market.

PRICE $20.99/lb.

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