{"id":50075,"date":"2025-11-26T09:09:39","date_gmt":"2025-11-26T14:09:39","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=50075"},"modified":"2025-12-02T10:29:32","modified_gmt":"2025-12-02T15:29:32","slug":"jasper-hill-withersbrook-blue-cheese","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/centerfold\/jasper-hill-withersbrook-blue-cheese\/","title":{"rendered":"Why Jasper Hill\u2019s Withersbrook Blue Is the Blue Cheese to Know in 2025"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

Photographed by Nina Gallant | Styled by Madison Trapkin<\/p>\n\n\n\n

At Jasper Hill Farm, blue cheese has long meant Bayley Hazen Blue\u2014the iconic, award-winning wheel that set the bar for American blues. Withersbrook Blue starts with that same recipe, but instead of wheels, curds are pressed into 4-pound cubes. After aging for 60 days alongside Bayley Hazen Blue, each cube is sealed in a Cryovac pouch and bathed in several ounces of Eden Ciders\u2019 Ice Cider, where it continues to ripen for four to eight months. The process yields a blue that is sweet, lactic, and floral\u2014 approachable enough to win over skeptics yet complex enough to intrigue seasoned palates.<\/p>\n\n\n\n

Beyond flavor, Withersbrook is clever in its design. The cube format isn\u2019t just visually striking; it\u2019s a logistical win. Pallets carry more cheese, trucks waste less space, and retailers can store it more easily. \u201cI really like the idea of traditional cheeses symbolizing a time and a place where people had problems to solve, and cheese was the solution to their problems,\u201d says Zoe Brickley, Jasper Hill Farm\u2019s director of communications and e-commerce. \u201cOur challenges are different today, but our cheeses still reflect them.\u201d<\/p>\n\n\n\n

Withersbrook was built to meet those modern challenges. \u201cIt\u2019s a well-designed cheese for a modern market,\u201d Brickley explains. \u201cIt checks the boxes of tradition\u2014raw milk, single herd, cave-aged\u2014but it\u2019s also made in a square format that\u2019s really efficient for ripening, shipping, and storage.\u201d<\/p>\n\n\n\n

Launched in the spring of 2024, Withersbrook Blue hit the ground running, winning Second Best of Show at this year\u2019s American Cheese Society Judging & Competition. But beyond accolades, Brickley sees it as a sign of where American cheese is headed: a thoughtful blend of tradition, efficiency, and place. For serving, she recommends enjoying it simply on a slice of crusty bread with a small glass of Ice Cider as the perfect dessert.<\/p>\n","protected":false},"excerpt":{"rendered":"

Photographed by Nina Gallant | Styled by Madison Trapkin At Jasper Hill Farm, blue cheese has long meant Bayley Hazen Blue\u2014the iconic, award-winning wheel that set the bar for American blues. Withersbrook Blue starts with that same recipe, but instead of wheels, curds are pressed into 4-pound cubes. After aging for 60 days alongside Bayley […]<\/p>\n","protected":false},"author":114,"featured_media":50076,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":true,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[424],"tags":[],"coauthors":[33619],"class_list":["post-50075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-centerfold"],"acf":[],"yoast_head":"\nWhy Jasper Hill\u2019s Withersbrook Blue Is the Blue Cheese to Know in 2025 | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Photographed by Nina Gallant | Styled by Madison Trapkin At Jasper Hill Farm, blue cheese has long meant Bayley Hazen Blue\u2014the iconic, award-winning wheel\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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