For the love of cheese.

These tasting boxes had us at “cheese,” and then we found out there was even more to love. Everything inside ‘em comes straight from Jasper Hill Farm in Greensboro, Vermont, where—get this—there’s a 22,000-square-foot, seven-vaulted cellar for aging cheddars and blues. Each cheese is made with top-notch milk from a single herd of cows, too (either Jasper Hill’s or one at a nearby creamery). We’d tell you this goodness has earned dozens of awards over the years, but, well, you probably figured that out already.

Looking for some perfect pairings to round out your cheese board? We've got you covered there too. The Diversion bundle doles out three winning fromages and four mini jars of jam, so you can add your pick of crackers, nuts, and fruit. And if you want the whole kit and kaboodle? Spring for The Full Spread, which comes with five cheesy favorites, plus a wow-worthy lineup of pickles, crackers, nuts, and spreads, all crafted in small batches by Vermont-based artisans. We can hear the oohs and ahhs already.

Take your pick from seven different boxes. Each one’s coming with a few—or more than a few—of the cheeses you’ll meet over in Details.

Let’s meet those cheeses, shall we?

• Alpha Tolman: Inspired by Alpine cheeses, it starts off with a buttery fruit-and-nut flavor, then gets a caramelized onion–like taste as it ages. We love it for fondue!
• Bayley Hazen Blue: Beloved by blue cheese fans for its fudge-like texture and toasted-nut sweetness, it’ll pair right up with burgers, salad, or a hunk of dark chocolate.
• Bridgman Blue: This one’s got notes of cow and goat milk, white pepper, and buckwheat honey. (We’d enjoy it over a juicy steak or with an herby beet salad.)
• Cabot Clothbound: A natural-rind, cloth-wrapped cheddar with a crumbly texture and nutty aroma. Savory and sweet, it goes with charcuterie, honey, you name it.
• Harbison: A tree bark–wrapped cheese that’s been soft-ripened for a spoonable texture. It’s woodsy, citrusy, and sweet—perfect for white wine and crusty bread.
• Highlander: This nutty, buttery cheese is inspired by Swiss Raclette. Thanks to its semi-firm texture, it’ll melt right over potatoes (don’t forget the pickles and cured meat).
• Little Hosmer: A mini New World–style Brie, it has notes of cauliflower, crème fraîche, and toasted nuts underneath its bloomy rind. Picnic, cheese board...your pick.
• Moses Sleeper: Inspired by a classic French Brie, it has notes of cauliflower, crème fraîche, and toasted nuts, too. Set it on a cheese board with crusty baguette, or bake it en croûte (then invite us over).
• Whitney is a meltable mountain-style cheese made with raw milk and washed with wine. It’s toasty with notes of cooked onion and roasted chicken. Fondue, mac and cheese, burgers...it’s all fair game.
• Willoughby: This one’s a washed-rind cheese with roast-beef and onion aromas, along with milky, peach-like flavors. We’re pairing it with juicy rosé and raw floral honey.
  
  And let's not forget the accoutrements...
  
• Dilly beans: A savory treat from Pin Up Pickles, they’re crisp, tangy, and a just-right match for all kinds of cheese and charcuterie.
• Raspberry mostarda: Made by Blake Hill Preserves in partnership with Jasper Hill Farm, this sweet preserve goes especially well with bloomy-rind cheeses.
• Savory onion confit: Also from Blake Hill Preserves and Jasper Hill Farm, this stuff pairs right up with Alpine-style cheeses.
• Sea salt flatbread crackers: These crunchy snacks from Brewer’s Crackers are made with spent grains—a byproduct of beermaking—along with whole-wheat flour and a lil’ sprinkling of sea salt. They play well with any cheese, really.
• Salted almond farmhouse crisps: These light crisps from Jan’s Farmhouse have a fruity, nutty taste. We dare you to find a cheese they don’t like.
• Maple pecans: Squirrel Stash gives these pecans a boost of flavor with a classic maple cinnamon glaze. (They’re like little bites of pecan pie.)
• Mini jams: There’s four spreads from Blake Hill Preserves here—Spiced Plum with Port & Anise, Apricot with Orange & Honey, Orange Marmalade with Ten-Year Single-Malt Whisky, and Raspberry Mostarda with Vermont Ice Cider.