Our collection showcases a trio of cow's milk cheese handcrafted by Vermont artisan cheesemakers, and then aged with care by the Cellars at Jasper Hill, an artisan cheese partnership in Greensboro that creates sustainable business opportunities for local dairy farmers. The substantial samplings comprise three of Jasper Hill's most popular offerings, each with a different flavor profile and texture.

Alpha Tolman: Smooth mountain cheese made with the raw milk of Jasper Hill Farm's own cows using traditional copper-lined vats and natural cultures. Wheels are cave-aged for 8–14 months in the farm's underground cellars. (6 oz.)

Cabot Clothbound: This sweet and nutty traditional-style bandaged cheddar is made by Cabot Cooperative Creamery and ripened by The Cellars at Jasper Hill. (6 oz.)

Little Hosmer: This soft, bloomy-rind (brie style) cheese is the perfect complement to a charcuterie board. The pudgy round is creamy and approachable with notes of butter-softened mushrooms. (4 oz.)

• 1 lb. total.
• Shipped chilled.
• A Williams Sonoma exclusive.
• Because items in this collection are crafted in limited quantities, we may occasionally have to make substitutions with similar items of equal quality.