Jasper Hill | Moses Sleeper | Greensboro, Vermont
$28.00 Per Pound
Moses Sleeper is a soft, bloomy-rinded cheese that is bulging but not runny when ripe (the mark of a good Brie!). Aged 3-6 weeks, it’s creamy, a little sweet, and subtly mushroomy.
- Unit: per pound
- Raw/Pasteurized: Pasteurized
- Milk: Cow
- Age: 1-3 Months
- Rennet: Animal
- Pairings: Pet Nat Sparkling Wines, Saisons & Wheat Beers
- Cheese Type: Bloomy Rind
- Country: United States
Jasper Hill’s take on a French Brie, Moses Sleeper is a soft, bloomy-rinded cheese that is bulging but not runny when ripe (the mark of a good Brie!). Aged 3-6 weeks, it’s creamy, a little sweet, and subtly mushroomy. Perfect starter on a cheese board.
Additional Information
| Weight | 64 oz |
|---|---|
| Dimensions | 6 × 4 × 2 in |
Related products
This bloomy rind is wrapped in spruce bark cut from trees on the Jasper Hill property, and has a woodsy, mushroomy taste with a lactic brightness.
Cheese
France's secret weapon and answer to Stilton, Fourme is an ideal little blue. The region of production is much smaller than its cousin D'Auvergne. Conseque
The older gouda gets, the denser and more delicious it becomes. This stuff is literally cheese candy - crunchy, butterscotchy, sweet, and salty. Packed wit
Not much needs to be said here. Possibly the world's most famous blue cheese, Roquefort is made from sheep's milk and aged in the Combalou caves of Roquefo
Coolea is an award-winning Irish gouda handmade on a family farm in County Cork, Ireland. Aged for about a year before it is shipped out, this farmstead ch
Anyone who thinks pasteurized milk can't stand up to raw need only taste this cheese to be convinced. Made with the intense process used to make other, lon
Amazing American rendition of a Swiss classic! Reading Raclette is produced in 20 lb wheels, washed in brine and remaining true to the European model. Perf
Consider Bardwell offers up yet another great cheese - Pawlet, named for the town from which they hail, is made of raw Jersey cow milk in the Italian toma
Mahon owes its existence to the intervention of a small group of ripener/gatherers who operate on the island of Minorca. They select the best cheeses from
Made by the fantastic folks behind Grayson, Mountaineer is Meadow Creek’s take on a large-format Alpine cheese. It has a smooth texture that melts pe
Oregon’s answer to the East Coast’s blocks of Cabot that can be found in every supermarket. My cousins from Portland fondly recall always having a 2 lb
Cheese
Sapore del Piave comes from one of the finest makers of Sottocenere, Sergio. Salty, buttery, and nutty, this aged cow's milk cheese has a texture similar t
