Dense Vermont Alpine with an easy melt and long savory finish.
Alpine-style raw cow's milk cheese from Jasper Hill Farm in Vermont. Dense, nutty, buttery, with caramelized onion depth. Melts beautifully. Order online.
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Alpha Tolman is an Alpine-style cow's milk cheese from Jasper Hill Farm in Greensboro, Vermont, made from raw grass-fed milk and aged in the Cellars at Jasper Hill. The recipe takes its cue from the cooked, pressed wheels of the European Alps, but the milk and the cave do the rest of the talking.
The paste is dense and pliant, slicing cleanly under the knife with that easy melting consistency Alpine styles are known for. Up front you get less sharpness and less acidity than a cheddar of the same age, then nutty, buttery, fruity notes through the middle. As the wheel matures it gets bolder, with caramelized onion and a meaty, savory depth that sits on the finish.
This is the cheese to reach for when you want something that melts as well as it eats. Shave it on a sandwich, build a Mornay sauce out of it, fold it into a fondue, or just put it on a board on its own and let the Vermont pasture do the work.
Dense and pliant, with the easy slicing consistency of a proper Alpine. Breaks cleanly under the knife and melts readily without going stringy.
Less sharp and less acidic than a cheddar of the same age. Nutty and buttery up front, with a fruity lift and a savory, almost meaty pull underneath as the wheel matures.
Long savory close, with caramelized onion and brothy depth that sits on the back of the palate well past the swallow.
Buttery rather than milky, the fresh-cream notes folded into the cooked-curd body of the paste.
Toasted hazelnut and brown butter run right through the middle, the calling card of a properly aged Alpine.
A grass-fed pasture note underneath, with caramelized onion and a quiet savory funk that comes up as the wheel matures.
No real heat. The intensity sits in savory depth rather than any peppery bite.
Natural rind
Natural rind, rustic and earthy with a faint cellar note. Edible if you like the extra pull, but the paste is the main event.
Alpha Tolman stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Riesling and Alpine cheeses are a classic pairing, and New York Rieslings sit close to Vermont in climate and character. Pinot Noir and Chardonnay both carry enough fruit and acid to lift the buttery, nutty paste, and a robust ale stands up to the savory, onion-tinged finish.
Crisp orchard fruit cuts through the dense, buttery paste, and onion jam echoes the caramelized notes that develop with age. Pickles and cured meats lean into the savory, sandwich-friendly side of an Alpine.
Video represents style and type of cheese - may not be an exact match in all cases.
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“Closed single-herd Ayrshire milk from their own Greensboro pasture, aged in seven purpose-built underground vaults tuned to each style — a fully integrated farm-to-cave operation rare in American cheesemaking.”
Raw-milk wheels aged on spruce shelves in the Cellars at Jasper Hill, seven climate-tuned underground vaults beneath the farm.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
