Harbison cheese from Jasper Hill Creamery is named after Anne Harbison, the original contributor to making this cheese. It is a soft-ripened cow's milk cheese with a bloomy rind, wrapped in strips of spruce cambium, harvested from Jasper Hill's woodlands. Fulled aged Harbison cheese has a very spoonable texture that continues to soften until consumed. It has woodsy and sweet with lemony, mustardy, and vegetal flavours. The cheese is held together by the bark, which can be peeled off when it is a bit younger. However, the bark should be kept as is with loosened cheese, and the portions should be spooned out separately.

Oaked white wine or barrel-aged sour beers go well with the cheese. Also, don't forget some fruit mostarda and crusty bread.