Alpha Tolman Cheese

Cellars at Jasper Hill’s Alpha Tolman is a Vermont original inspired by the great Alpine cheeses of Europe like Appenzeller. Made with raw cow’s milk and aged 8 to 11 months, this semi-firm cheese has a dense, pliant texture that’s excellent for slicing, shaving, or melting. When young, it has a buttery, fruity, and nutty flavor; as it matures, bold notes of caramelized onion and roasted meat emerge, supported by a rich, crystalline finish. The curds are cooked and pressed to achieve that signature elasticity, and each wheel is washed with a cultured brine to cultivate a natural, aromatic rind. This makes Alpha Tolman an excellent choice for cheese boards, melting into fondue, or following the Swiss tradition of raclette over potatoes, cured meats, and pickles.

This cheese honors Alpha Tolman, a philanthropic dairy farmer who built the Greensboro, Vermont library in 1900. His grandfather, Enoch, was one of the town’s original settlers, and this cheese is a nod to their legacy. Today, Jasper Hill Farm continues that spirit of craftsmanship. Located in Greensboro, Jasper Hill is renowned for its cellars—an underground aging facility designed to bring out the best in artisan cheeses. The creamery’s commitment to raw milk, traditional cultures, and precise affinage has made it a leader in American artisan cheesemaking, celebrated for cheeses that reflect both place and craft.

• Pairings: Robust ale, plummy red wines (like Pinot Noir or Gamay), or a crisp cider