The Microbial and Chemical Profiles of Jasper Hill’s Harbison: A Scientific and Anthropological Investigation

Wagner, Shayna R.


  • This work dives into artisan cheese and more specifically, Harbison, a surface-ripened bloomy rind cheese from Jasper Hill in Vermont. Harbison has a particularly robust composition of aromas and an appreciation for the unique cheese requires an acquired and often refined taste. This paper covers the microbiology, chemistry, and sensory properties of Harbison and analyzes how these many traits come ... read more
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