The Small Batch 25 · No. 13 of 25

1. No.13Photo: Jasper Hill Farm

   Fish, meat and cheese

   Harbison

   From Jasper Hill Farm · Greensboro, Vermont · @jasperhillfarm

   Brothers Andy and Mateo Kehler bought a farm in Greensboro, Vermont, in the late 1990s and dug cheese cellars into the hillside. Harbison is their soft, bloomy cheese wrapped in a strip of spruce bark, named for Anne Harbison, the town's grandmother. Ripe, it's spoonable.

   A Vermont cheese wrapped in tree bark. Bake it and it turns into fondue in its own little box. The best party trick I know.

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   Cook with it

   Baked Harbison

   20 min · serves 4 · You cut off the top rind, tuck in garlic and thyme, and bake it until the inside is molten and smells of the woods.

   Save to my recipes

   You need

   • 1 Jasper Hill Farm Harbison (about 9 oz / 250 g), at room temperature
   • 1 garlic clove, thinly sliced
   • 3 sprigs thyme
   • 1 tbsp dry white wine
   • Honey, to drizzle (optional)
   • To dip: crusty bread, apple slices, roasted little potatoes

   How to make it

   1. Heat the oven to 350°F (175°C). Leave the band of spruce bark on.
   2. With a small knife, cut away the top rind, leaving a little border.
   3. Push the garlic slices and thyme into the cheese and spoon the wine over.
   4. Wrap the bottom and sides in foil and set it on a small baking sheet.
   5. Bake 12 to 15 minutes, until the center is molten when you press it.
   6. Drizzle with a little honey if you like and serve straight away, spooning it onto bread, apples and potatoes.

   Chef's own recipe, written for Harbison. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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Jasper Hill Farm didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for Harbison.