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CheeseCrackersMaple SyrupMaple Products
Pancake, Waffle, Coffee Cake, Brown Bread Mixes
Preserves, Jams, Marmalades & Jellies
Coffee & Cocoa
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Our cheddar is a natural, premium grade, white cheddar made in New York State from whole milk. Each year 12 tons of this wonderful cheddar is made for us and we age it slowly at uniform low temperatures for two full years to give it the delicious, smoooth, zesty flavor which has inspired our customers to label our cheddar is the "World's Greatest."
This premium quality New York State Cheddar is made from whole, pasteurized milk gathered cows grazing on the lush "first grass" of spring. Milk at this time has a rich flavor for cheese. No Chemical additives and no added coloring, ours is a pure, natural cheddar.
We cut each cheddar block by hand with an old-fashioned wire slicer and wrap it fresh for you. The block you receive is not vacuum-sealed and will keep a minimum of 4 weeks in your refrigerator. Your cheddar will have the fullest flavor when you allow it to come room temperature before using it.
We are currently cutting Cheddar made in June of 2007. We sell twelve tons of Harman's Really-Aged Cheddar each year. If you are in our area, we invite you to stop in for a taste. The sample table is always available for our customers.
Harman's Hickory-Smoked Cheddar Cheese:
In 2003, we introduced our smoked cheddar. We have our own Aged Cheddar locally smoked just enough to enhance the flavor without masking our cheddar's unique taste.
Sugarbush Farm Vermont Cheeses:
We carry the hard-to-find Sage Cheddar, Green Mt. Jack, Horseradish Cheddar, and Lite Cheddar (that cuts cholesterol and calories but not taste). The most popular of the Sugarbush cheeses is their cheddar with horseradish, and often you can find we have some of that out on the sample table.
Grafton Village Cheese Company Garlic Cheese:
This all-natural Cheddar is naturally aged and has pure garlic added for flavor. It's our newest addition to our family of cheeses.
These cheeses were made by hand in Vermont's oldest cheese factory since 1882; but last summer they stopped production. We have hopes that they will resume in the future and we will keep you posted.
Cheddar Cheese Cocktail Spreads:
Our mix of Harman's Really-Aged Cheddar with fine Old Sandeman Oporto Wine make two unusual and delightful Cheese Spreads. One is "spiked" with Courvoisier "Napoleon" Cognac and the other is flavored with Old Jamaica Rum. Both are lightly spiced. It's John Harman's original recipe and customers keep coming back for more. These spreads will keep in your refrigerator for months. Serve at room temperature on Vermont Common Crackers or Westminster Crackers.
Vermont Old-Fashioned Common Crackers:
The original "cracker barrel" biscuits, made in Vermont since 1828. These are easy to split into the signature round shape, and the "common" flavor does not detract from the taste of the cheese or other toppings. These crackers are wonderful in the broiler with your favorite canapé topping and are the cracker of choice for Common Cracker Pudding. You may crumb these crackers to use as breadings, in scalloped dishes, in fruit crisps, and in your favorite poultry stuffings. Choose from the original Common Cracker (bite size or the regular 2" diameter) or their Cheese Cracker with cheddar cheese baked into the common cracker. If you visit us, you'll always find Vermont Common Crackers out for sampling.
Westminster Old-Fashioned Cracker Squares or Rounds: In 1828, Alfred Wyman created the first Westminster cracker. Now, four generations later, the cracker is still available. Using all natural ingredients, this firm and flaky cracker is a favorite of many cracker lovers. I They are low in fat and salt and have no preservatives, no cholesterol, no sugar, no hydrogenated oil; but with great taste. They are wonderful with soups, salads, chili, as a base for hors d'oeuvres. They are great with peanut butter and jelly, and, of course, Harman's Cheddar also sits on it well! We also carry their Soup and Chowder Oyster Crackers
Maple Syrup is gathered during a very short season in late winter and early spring. It takes nights below freezing and warm days to encourage the sap to run the heaviest. Once the tree starts to bud then the "sugaring" season has finished. An average of four maple trees, each at least 40 years old, are needed to yield enough sap to make one gallon of maple syrup. Forty gallons of sap makes just one gallon of maple syrup. If you are lucky enough to visit a Sugar House when the sap is being boiled into syrup, you'll enjoy the delicious aroma in the air.
Harman's Cheese & Country Store offers three varieties of Grade A Syrup in quantities ranging from only two ounces up to a gallon.
Grade A Light Amber - Delightful mild and subtle maple flavor. Grade A Medium Amber - Most popular choice with a distinct maple flavor. Great all-around use.
Grade A Dark Amber - Heartier flavor for those that love the taste of maple. Popular both for table use and in the kitchen.
Grade B - Strong maple flavor with a dark color. Many consider this the best Maple Syrup for all kinds of cooking (and some prefer this for the table, too),
MAPLE SYRUP STORAGE: Maple syrup keeps indefinitely. After opening, keep the syrup in the refrigerator or in the freezer. The syrup will not freeze and holds its flavor well.
If a coating should form on the syrup, boil the syrup and skim off the resulting foam. Let the syrup cool and return it to the refrigerator.
H arman's Cheese & Country Store carries local Sugar Hill syrup from Bo's Sugar Shack and Fuller's Sugarhouse Maple Syrup from Lancaster, NH. We also have an assortment of decorative glass bottles of maple syrup and several delicious products made with maple syrup..
The Maple Syrup Legend:
Maple syrup is a unique American delicacy and the art of making it is a tradition originally learned from local Native Americans. Iroquois legend says that one spring day, the tribe's chief pulled his tomahawk out of a sugar maple tree, where he had put it for safekeeping, and left a gash in the tree. As the day got warmer, the tree sap flowed out of this gash into a bowl that had been left, by chance, next to the tree.
The chief's wife went looking for some water to cook their supper in. She saw the "water" in this bowl and decided to use it. She boiled her meat in this "water." The delicious maple odor that resulted was so enticing that the chief couldn't wait to eat his meal. The meat was the best he had ever tasted.
The legend states (as many legends do) that from that day on, maple sap was gathered and boiled down into syrup for cooking. Thankfully for us, the Indians shared their secret of maple syrup.
Candy & Nuts:
We have New Hampshire-made 100% pure maple candy in assorted shapes: a moose head, Mr. or Mrs. Maple, or a Santa will be just perfect for that special someone with a sweet tooth. Try our selection of Maple Brittles - made with your choice of peanuts, walnuts, cashews, or almonds. Or maybe you'd like maple popcorn? Nut fanciers will enjoy our cashews, pecans, almonds, and walnuts coated in maple sugar.
Granulated Maple Sugar & Maple Cream:
Both of these products are made entirely from 100% maple syrup. Try them on toast, over pancakes and waffles, or where ever you would use regular sugar.
Still more Maple Products:
Our area has found many uses for Maple Syrup. You'll find it in salad dressings, BBQ sauces, teriyaki marinades, mustards, chutneys, pumpkin butter, ice cream toppings like our Chocolate Peanut Butter Maple Mudd, and even in a Maple Pepper! We carry all of these items and are always have an eye out for new & delicious uses of maple syrup.
Pancake & Waffle Mixes: we couldn't have Maple Syrup without pancake mixes, could we? We've found some of the best to offer you.
Just a few miles down the road, Polly's Pancake Parlor serves up some of best pancakes in our area. It's a popular stop for locals and tourists alike. We are offering three of their popular pancake mixes: Original, Oatmeal-Buttermilk, Wholewheat, Buckwheat and Gluten-Free Cornmeal-Rice .
From Rhode Island, we offer Kenyon's wonderful stone-ground mixes. The most popular is their Buttermilk & Honey Pancake mix that combines flour, graham flour, dry buttermilk, dry honey, baking powder, salt, and baking soda into a hard-to-top mixture. For those that want a hardier pancake, we have their Honey Buckwheat Pancake Mix. Then for those that really want to try some classics, there's the Johnny Cake Corn Meal (pure white corn meal) and the Brown Bread Mix to make that wonderful steamed brown bread to accompany those baked beans that have been simmering for hours.
Closer to home, the Littleton Grist Mill grinds up some wonderful mixes. We carry their Buckwheat Pancake Mix. The Grist Mill is only ten miles away.