Cheese - Harbison

DESCRIPTION This Vermont, soft-ripened cheese from Jasper Hill has a bloomy-rind, each wheel is wrapped in strips of spruce-wood and aged for 2 to 3 months.  With an earthy, mushroom flavor much like with a ripe brie, when Harbison is ripe it's easier eaten with a spoon rather then a knife.  Cut the top of the wheel of cheese off like a lid, leave the circle of wood on to hold it together, serve and enjoy!   ORIGIN U.S.A.   MILK TYPE Cow   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Quebec 3 year cheddar and an aged Gruyere By Origin - Cabot Clothbound Cheddar and Humboldt Fog Pairings - an oaky white wine, fruity beer, dried figs and a dark rye or sourdough bread.   SUBSTITUTES Vacherin Fribourgeois   INGREDIENTS Pasteurized cow milk, salt, rennet (animal), culture