Jasper Hill Farm Teams Up With Goat Dairy, Debuts New Cheese

One of the final steps in the process of moving cheese from barn to cave to store belongs, at Jasper Hill Farm in Greensboro, to Alex Armstrong: He writes the farm’s newsletter. In mid-September, he was preparing to spread the word about Bridgman Blue — cheese made from a mixture of goat’s milk and cow’s milk.

The natural-rind blue cheese, part of Jasper Hill’s entry into the goat-cheese market, is about to make its debut.

But before writing, Armstrong said, “I have to have a good sit-down with myself and the cheese.”

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