Chef Shred Cheese
Ready To Eat
Chef Shred is the most delicious, meltable shredded cheese you’ve ever had. This blend of Whitney, Alpha Tolman, and a touch of cheddar provides a uniquely complex flavor profile to up your mac and cheese game. This delicious blend is ready to jump into a caquelon with a little white wine to make a velvety smooth fondue perfect for group gatherings.
Vermont’s Jasper Hill Farm is one of America’s most well-respected and award-winning farmstead cheese producers, with legendary cheeses including gooey Harbison, washed-rind Willoughby, and fudgy Bayley Hazen Blue – not to mention the world-renowned Cabot Clothbound Cheddar. But before the awards and acclaim, it started with two brothers – Andy and Mateo Kehler, along with their wives Victoria and Angie – who bought a rundown 200-acre farm in 1998 and spent the next five years turning it into a small-scale dairy farm with a creamery and cave aging space. Today, their aging facility is regarded as one of the best in America and is the final stop for cheeses coming from six different artisan creameries. Jasper Hill isn’t just a great cheesemaker: It’s the heart of its community.
This package includes 4 lbs. of Chef Shred Cheese
- Brand of cheese is subject to change based on availability
- Cheese ships with ice packs, may thaw in transit.
- Store cheese in an airtight container and use before the expiration date printed on the packaging (approx.14 days).
- Whitney Cheese – Raw Cow Milk, Salt, Rennet, Cultures
- Alpha Tolman Cheese – Raw Cow Milk, Salt, Rennet, Cultures
- Cabot Clothbound Cheese – Pasteurized Cow Milk, Cultures, Salt, Enzymes
Allergens: Products Contain Dairy
World-Renowned Farmstead Cheeses from Vermont
World-Renowned Farmstead Cheeses from Vermont
Vermont’s Jasper Hill Farm is one of America’s most well-respected and award-winning farmstead cheese producers, with legendary cheeses including gooey Harbison, washed-rind Willoughby, and fudgy Bayley Hazen Blue – not to mention the world-renowned Cabot Clothbound Cheddar. But before the awards and acclaim, it started with two brothers – Andy and Mateo Kehler, along with their wives Victoria and Angie – who bought a rundown 200-acre farm in 1998 and spent the next five years turning it into a small-scale dairy farm with a creamery and cave aging space. And in 2003, Jasper Hill Farm was born.
Due largely to the success of Cabot Clothbound Cheddar, which is made in partnership with nearby Cabot and aged by Jasper Hill, the family soon built a 22,000-square-foot, 7-vaulted underground aging facility that’s today regarded as one of the best in America and is the final stop for cheeses coming from six different artisan creameries. Jasper Hill isn’t just a great cheesemaker: It’s the heart of its community. And now, its world-renowned cheeses and locally-sourced accompaniments are shipping nationwide!
