Wine and Cheese Tasting with Jasper Hill

Wine and Cheese Tasting with Jasper Hill

Posted by Holly Berrigan on

The MYSA team is headed north and is joined by our Vermont friends Jasper Hill Farms to bring you an evening of Wine & Cheese Pairings!

On October 28th, we’ll dive into practices and philosophies that Jasper Hill Farm and the natural wine world share, compare methodologies in food-focused farming, and taste remarkable wines and cheeses.

What makes a wine natural? As is the case in the cheese world, there’s a lot of science that goes into making wine. In recent years, a growing subculture of winemakers has leaned into minimalist intervention practices both in the vineyard and the winery to allow wines to express their terroir honestly.


The three wines we'll be tasting are the three wines in our October Natural Wine Club! Sign up for the three, six, or twelve-pack to get access to these awesome wines, including a not-your-parents style Barbera from California, an orange wine from France, and a white from Austria - all curated to fit the 5 cheeses we'll be tasting on the 28th.

Don't want to commit to a subscription? Just grab our three bottle/one month gift option here! This is a one-time, three-bottle box that includes the wines we'll be tasting with Jasper Hill.

Note: in order to access the tasting, you must purchase the cheese kit from Jasper Hill. 



Order your kits here! The box includes five of our cheeses as well as automatic registration for the class on the 26th. The kit includes:

  • Harbison (9-ounce wheel) — A spreadable bloomy-rind cheese wrapped in spruce bark, made by Jasper Hill Farm. Winner of the 2018 ACS Conference Best in Show Award!

  • Sherry Gray (7oz Medallion) — An ash-ripened double cream medallion. The ash-dusted exterior provides a perfect surface for cultivating microflora.

  • Bridgman Blue (1/8th wheel) — A complex mixed-raw-milk blue, with notable aromas of goat milk, white pepper, buckwheat honey, and caves. A dense but giving texture is creamy on the palate.

  • Whitney (6oz wedge) — Washed in wine, this raw milk mountain-style cheese is eminently snackable. Its flexible texture melts in your mouth and gives way to light floral and fruit notes.

  • Cabot Clothbound (6-ounce wedge) — An approachable but complex natural-rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavor is deeply savory and slightly tangy, with caramel sweetness to the finish.

Cheese will ship out the week of October 24th. All kits ship for free, 1-2 day shipping. This means that your cheese will arrive between October 26th-28th in time for the virtual class.

An email will be sent a couple of days before the class with the webinar link along with information that you need to know to be ready for the event!

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