“Meet the Vendor” Katie Park, Manager of Cellars at Jasper Hill
Tell us a little bit about your business.
We are Jasper Hill Farm, based up in Greensboro, VT. Our products are specialty aged and natural rinded cheeses. At our creamery we make about two thirds of the cheeses that we sell here, and we also have a large aging facility, Cellars at Jasper Hill, where we age our cheeses. We represent 6 different cheese makers, including ourselves. All of our cheeses are naturally rinded, all different styles, but all cow’s milk. We also offer specialty prepared items like grilled cheese, mac and cheese, and raclette, as well as some Vermont retail products that pair well with cheese.
What is your favorite item you sell?
My favorite item is our Bayley Hazen Blue. It’s a blue cheese, really approachable, delicious, complex and fruity. Overall it’s got all of the elements of cheese that I really like.
What has been your biggest career accomplishment or proudest moment?
In 2015, I moved up to Vermont to become an intern and study Affinage, the study of the aging of cheeses (one of our specialties as a company). During the 6 months I spent there, the team at Jasper Hill approached me about moving down here to open up our booth at the Market. Having our farm see me as the best person to open our first retail shop was a really cool accomplishment. It was a challenge in a lot of good ways, to see this go from an idea to reality, and that was one of my proudest moments. Another one of my proudest moments was being able to sell wheels from a batch of our Alpha Tolman cheese that I helped make at the farm. I loved sharing that story with the customers, and it tasted good too!
Why were you interested in joining the market?
We were interested in this market because it’s local, year-round, and brings products a short distance to the public. It’s special to be a part of that with other vendors, people who are ready to talk about the product, who know it inside and out. The Boston community as a whole is a really great supporter of Jasper Hill cheeses, so it was a neat area for us to move into and have a physical presence.
What do you like to do outside of the market?
I like to go out to dinner. My whole world revolves around food! I like to go for walks and runs and I love to read. I read all kinds of books about cheese, of course, but I have a background in wine as well, so I like to study that. I also teach classes on wine and cheese pairings at the Cambridge Continuing Adults program and at a food incubator called Hope & Main in Warren, Rhode Island.
If you weren’t a cheesemonger, what would you be?
I would own a Bed and Breakfast…maybe one day I will!
Check out Katie’s recipe Moses Sleeper Toasts – it will be a hit at your next party!
1 wheel Moses Sleeper Jasper Hill Farm brie-style cheese
1 jar Blake Hill Jams Raspberry Mostarda
2 French baguettes
Pre-heat your oven to 425°F.
Line 2 baking sheets with parchment paper.
Slice your baguettes into ½ inch thick slices. Spread a light tablespoon of Blake Hill Raspberry Mostarda on each baguette slice and place on the sheet pan.
Cut your Moses Sleeper into 1 inch by 1/8 inch thick slices, long and thin including the rind. Place one piece of Moses on the baguette with jam.
Place the baking sheets in the pre-heated oven and cook for 10 minutes or until the cheese is melted and bubbly.