Goats and sheep have always been in the long term vision for Jasper Hill. Our partnership with Ryan Andrus, who brings loads of goat farming experience to our community, is just what we needed to bring this plan to life. Ryan and his wife, Annie Rowden, are transforming a former cow dairy in town, named for the road that leads to their new home.

‘The Highlands’ is a nickname for the Northeast Kingdom from way back; Highlander takes its name from a classic ‘back road’ of Greensboro. The raw cow milk in this cheese is sourced exclusively from Jasper Hill’s own cows, blended with fresh, raw milk from the Bridgman Hill Farm goats. The cheese is made in Jasper Hill’s newest creamery at the Vermont Food Venture Center.

Highlander's recipe is inspired by traditional French and Swiss Raclette. lt's semi-firm, elastic texture makes for a pleasing table cheese and amazing melting properties. The classic way to enjoy the style is melted over potatoes with pickles and cured meat alongside. On its own, the cheese has notes of speck, macadamia nuts and butter with lingering washed rind aromas.