Through Thanksgiving, Free Pound of Harman’s Cheese

Through Thanksgiving Day, we are adding a FREE pound of Harman’s Really Aged Cheddar Cheese to the first order that you place. Limit one per customer.  No coupon code needed.
The cheese will be added by us and confirmed in an e-mail from me, you will not see it in your shopping cart.

You may order through our website or by e-mail.  We keep records of your 2021 and 2022 orders with the addresses.
You may also order by phone 1-603-823-8000.  Please call and leave your name and the best phone number for us to call.  We will call back for all the order details.  To qualify for free cheese, place your message before Thanksgiving Day ends.   If you call on Wednesday or Thanksgiving day, we will call you back on Friday or Sunday (often Saturday is too busy).

Our annual letter has been mailed. Click here to read it on line.  The letter went out late, like this newsletter, due to some unexpected health issues (covid for one) that knocked me down for a few weeks and made the pile of work on my desk much higher than usual!

Happy Thanksgiving!

November Specials

New from Wozz, this condiment just came out this month, Winter Spiced Fruits & Honey Confit .  It reminds me of a jazzed up raisin sauce which is a must-have for our holiday ham. Cherries, Cranberries, Apricots and Golden Sultanas with Aromatic Winter Spices; pictured here over a pork tenderloin.  Wozz also suggests it works well in homemade stuffing or in rice for a side dish . . . and it tastes good with cheddar cheese!How about adding some of Chris Whiton’s beautiful photography to your kitchen?  Choose a beautiful tempered glass cutting board. We picked a few of our favorite photos to offer you for the holidays.  If you don’t need it for Christmas, you can choose any photo from his gallery and create a custom cutting board.  Click here to check out his photograpy.

Throughout the holiday season, check our Shipping Update page for current information about ordering, product stock, shipping and whether your order has been processed.

Ordering Deadlines 

End of Thanksgiving Day:   Free Cheese Offer for 1st Order placed.
Nov 28: Delivery during Hanukkah
Dec 7Delivery before Christmas
Dec 10: Delivery before New Year’s Eve
We will accept orders after these deadlines and process those orders as we are able.

We look forward to hearing from you.  We wish all of you a joyous Holiday Season starting with a wonderful Thanksgiving.

– Brenda Aldrich and the entire Harman’s Team

Maxine:  As I review my memories, this year sped by. It started with our Christmas Adventure!  On December 23, Sugar Hill was hit with a horrific rain, sleet & wind storm.  Trees and power lines came down, roads were impassable, part of Harman’s roof peeled away and the power was out.  Brenda and I moved to Cliff & Pauline’s home because they have a house generator.  Cliff and Brenda kept the store’s portable generator going and filled the woodstove at my house to keep water pipes from freezing.  Power returned to the town over the next few days but most of us didn’t have power for Christmas Day.

I was glad to get home where I feed a variety of birds including cardinals.  In June, a young bear peered in the window at us but we must be scary because he never returned.

Folks made a fuss for my 90th birthday.  I received over 100 cards and had several parties. We had a family birthday BBQ and my grandsons even brought girlfriends to meet me.  On my birthday, Cliff drove me in the 1939 Fire Truck to a town birthday party where friends and family were waiting to greet me.

In August, we had our first Gray family gathering since covid with all my siblings and sister-in-law (Madeline, John, Flora and Hilda) along with some of the following generations.  My niece is already planning the next reunion!

I missed fall foliage because I spent almost 4 weeks recuperating from a fractured hip. I’m home now and waiting to stuff these letters into envelopes.  Here’s news on my kids:

Son Bob &  his wife, Patty: Bob continues to process computer data.  Patty struggles to decide when to start retirement after 48 years at her bank.  They enjoyed short trips including weekend visits to me, spending time with their grandchildren and their annual trip to the ocean.     
Son Steve & his wife, Nancy
: Steve and Nancy balance lives of work, family, friends, sports and relaxation. Victoria is a busy accountant.  Logan continues his electrical training.  Jake is searching for a data job while being a tech recruiter. Will is a freelance sports writer in Pittsburgh and Tommy is a high school junior, just now finishing another soccer season.

Cliff:  Twice a month, I deliver Harman’s wholesale orders to NH businesses, such as Seven Birches Winery and Hart’s Turkey Farm Restaurant Store.  I also maintain Harman’s grounds, mowing grass or shoveling snow. During busy shipping days, Carl and I will pack your orders.  This year I became a certified EMR as part of our Fire Dept’s first responders team.  Pauline was at Harman’s cash register during busy lupine, foliage and holiday weekends.  This holiday season, she’ll also help gift wrap.  We both went to some Red Sox games, but our presence didn’t help them win.  We enjoyed our trip to Florida especially because we missed the frigid weather that came in as we flew out.  It was in the minus 20’s with a windchill making it feel like the minus 40’s!

Brenda:  I was here for that frigid weather and have never been that cold in my entire life!  In April, I had my rotator cuff repaired.  During healing, my employees made sure I didn’t overdo it and my physical therapy friends made sure I did exercises!  I was only able to take care of a small container garden, but Apple Hill Farm sent us garden-fresh vegetables to enjoy.  They sent up enough so that I made garden relish and Bread & Butter pickles. The timing was perfect because we were down to our last jar of relish!

Harman’s News:

This year we were open 7 days a week from Memorial Day to mid-October.  We were very thankful for the extra hours our team gave so that many of you could stop by.  In November & December, we dedicate Tuesday & Wednesday for mail-order and shipping, so the store will be closed to customers on those days.  We are also closed on Sundays.

Our costs increased for products, utilities and wages; but we try to offer you the lowest price that we can.  Our Cheddar went up over 30% and we absorbed some of that. UPS ground rates increased but air rates went down, which is a plus for our distant customers.
We have a few new products: White Mt Scene and Cat-shaped cutting boards. Wozz just came out with Winter Spiced Fruits & Honey Confit, which I know will be delicious on a holiday ham! Visit our Webstore for more items, including our holiday candy:  Ribbon Candy, Reindeer Chocolate and Marshmallow Toppers.

Carl packing cheese in priority mail boxes.

Employee News:  Our holiday crew of Beverly, Carl, Cliff, Colleen, Elaine, Harper, Jen, Jill, Kathy, Nancy, Pauline, Wanda, and Brenda were stretched thin last year as on some days only 4 of us were working.  All of the crew, with the exception of Brenda, are part-time and fit their hours at Harman’s around their own busy schedules.  Between mid-November and mid-January, the crew cut and wrapped over 8,000 pounds of Cheddar and packed and shipped over 2,220 packages! Holiday cookies and Carl’s crock-pot lunches kept the team’s energy up!

Sue Rysanek

Sadly, we had another passing this year.  Sue Rysanek lived next door to Harman’s until her move to Nevada in 2018.  From 2009 to 2018, she was a big part of Harman’s (and Sugar Hill).  If she saw a bus or too many cars, she would come right over to help us. She hosted our employee elf parties, hosted brochure stuffing parties and if Brenda was working too much, she would send over a meal or snack.  She was a special lady.

This Holiday Season: We gift wrap our items and include gift cards (or your cards) to give a personal touch to every package.  You may order via the webstore, by e-mail, in person or by phone.  By phone, please call and leave your number then we will call you back to take the order.  Our ordering deadlines:
November 26th for delivery during Hanukkah

                       December 7th for delivery before Christmas

                       December 10th for delivery before New Year’s Eve

If you miss a deadline, we try to get your order out as soon as we can. We post our order processing progress on our website in the Shipping Update section.  You can check how close we are to your order by your order number or by the date you placed your order.

Newsletter and Annual Letter:  There are 3 ways to receive this letter and notification of our spring sale, which is when we will offer 5-year and 10-year aged Cheddar.

By E-Mail: Sign up at the bottom of the www.harmanscheese.com page.
By Mail Post: Contact us by phone, mail, or e-mail to stay on the mailing list.
Posted on our Website: View in the “Our Story” and “Current Newsletter” sections

We wish you a Happy Holiday Season and also the time to enjoy it! 

– Maxine, Brenda and Cliff Aldrich

Order by November 22nd
Receive a FREE pound of Harman’s Cheddar.
We will add the gift cheese to the order you specify.
Limit: 1 per customer
No coupon code needed.

It’s Time to Order Meats & Baked Goods for Thanksgiving

Thanksgiving is almost here! Please e-mail your Apple Hill, Huckins or Fox Country Smokehouse orders by 3 pm Saturday, Nov 18th (or sooner) to: Cheese@HarmansCheese.com
We will pickup your orders on either Thursday, Nov 16 or on Tuesday, Nov 21. You may pick up the next day at Harman’s.

Apple Hill closes for the season on Wednesday, Nov 2nd.

Apple Hill has NH-grown apples, squash ($1/lb), several varieties of potatoes ($2/lb, Reba’s are the best keeper), and fresh Maine cranberries ($4/lb). Their baked goods include rolls, pies and cookies. 9 rolls to a tin for $6.95 (Parker House or delicious Canterbury Squash Rolls). Pies are $8.95 (6 inch) and $18.95 (9 inch). Flavors include Maple Custard, Pumpkin, or Squash. The following come with either a crust top or a crumb top: Apple, Cherry, Blueberry, Strawberry Rhubarb or Mincemeat.

Huckin’s Farm Yo-Cheese flavor of the month is Cranberry Maple Walnut along with their regular flavors of garlic, herb or original. Yogurt choices are plain, maple or vanilla.

Bill at Fox Country Smoke House has half hams ($5.99/lb between 8 to 12 lbs) and 1.5 pound ham steaks ($7.99/lb). Smoked turkeys are between 11 and 16 lbs at $5.99/lb. He has some larger smoked turkeys but needs those requests asap. We also have Sage or Maple Sausage available in links, 7-8 to a package which is about a half pound for $7.99 a pound. Bulk packages of the sausage are $7.49 a pound, between 1 to 1.5 pounds.

Thanksgiving at Harman’s and Polly’s Pancake Parlor

Click Here for Polly’s Baking List. Order pies, muffins, cornbread, biscuits, rolls, dessert cake rolls and quiche directly through Polly’s; Call 603-823-5575 ext 16 between 7 am and 2 pm,Thursday through Monday. Order by 2pm, Sunday, Nov 19th for Thanksgiving baking.

Polly’s Winter Hours:
7 am to 2 pm: Thursday thru Monday.
Closed Tuesday & Wednesday
Closed Thanksgiving Day

Harman’s November Hours
9:30 am-4:30 pm: Monday, Thursday, Friday and Saturday.
Closed Tuesday, Wednesday and Sunday
Special Hours for Thanksgiving Week Hours
9:30 am – 4:30 pm: Monday, Tuesday, Friday & Saturday
Open Half-Day Wednesday, 9:30 am to 2 pm
Closed Thanksgiving Day.
. . . Check back for our December Hours . . .
Holiday Mail-Order Deadlines
Hannukah: Nov 26
Christmas: Dec 7
New Year’s Eve: Dec. 10.

Sugar Hill Holiday Fairs

Thanksgiving Turkey Sandwich with Cranberry Chutney

Typically you would use leftover turkey from Thanksgiving to make this classic holiday sandwich however due to COVID this year, not all of us will be enjoying a large bird with friends and family. We decided to make this recipe with a store bought split turkey breast and drumstick, that way if you are not planning on a big Thanksgiving turkey, you can still make it just by picking up a turkey drumstick and split breast from the grocery store. You still make all the fixing to go along with it, stuffing and gravy and then serve it over some toasted French bread with a good dollop of Wozz! Cranberry Orange Cognac Chutney. YUMMMM.... Happy Thanksgiving To All of You!!


  • Roasted Turkey Ingredients:
  • 1 Large Turkey Drumstick
  • 3-4 lb Turkey Breast bone-in
  • Olive Oil
  • Salt & Pepper
  • Stuffing Ingredients:
  • 12 oz Dry Stuffing Bread Mix we used store bought Arnold's Herb Cubed Stuffing Brand - but make the stuffing you prefer
  • 1 c. Celery Diced
  • 1 c. Onion Diced
  • 4 Tbsp Butter 1/2 stick
  • 2 c. Chicken Stock
  • Gravy Ingredients:
  • Turkey Drippings From Roasting Pan
  • Flour
  • Butter
  • Salt & Pepper
  • Bread:
  • French Bread sliced 1 inch thick and toasted you can also use sourdough if desired
  • Cranberry Sauce Ingredients:
  • Wozz! Cranberry Orange Cognac Chutney
  • Garnish Ingredients:
  • Sage & Parsley for garnish
  • Kale blanched for a bit of green if desired - but not necessary


  • Roast Your Turkey* - Preheat oven to 400 degrees F. Rub turkey split breast and drumstick with olive oil and season with salt and pepper. Place in medium sized roasting pan. Roast for approximately 40 minutes (cooking times will vary depending on size, oven, etc). Check internal temperature so it is 165 degrees, or poke with knife at deepest part and make sure juices run clear. If juices do not run clear, roast for additional 5 minutes or so and check again.
  • While Turkey is Roasting, Make Your Stuffing - I simply followed package directions on my stuffing mix. We used Arnolds Herbed Cubed Stuffing Dry Mix and stove top instructions are: Melt butter in large skillet over medium high heat, add your diced onion and celery, saute for 5 minutes. Add stock and bring to a boil. Add stuffing mix to a large bowl and pour hot stock mixture over stuffing. Mix well and fluff with fork.
  • Once Turkey Has Finished Roasting, Remove Turkey From Pan, Leave Turkey Drippings in Pan and Make Your Gravy Directly in Roasting Pan. Place roasting pan with turkey drippings on stovetop burner on medium heat. With a wooden spoon, stir 1/3 cup flour, 1 Tablespoon of butter and pan drippings together until it comes together as a light golden roux. Slowly whisk in 2 cups of chicken stock, a little at a time to avoid lumps, until all the stock has been added. Season with salt and pepper to taste. Continue to cook on medium until bubbling. Once nice and hot, either strain gravy through a strainer to remove lumps before serving or put into a small blender and give it a little blitz. Keep warm until ready to serve.
  • Slice Your Turkey and Make Your Thanksgiving Sandwich. Add toasted french bread to plate, top with blanched kale (optional), add stuffing, add sliced turkey, drizzle with hot gravy and top with Wozz! Cranberry Orange Cognac Chutney. Garnish with finely chopped parsley and sage if desired. Serve.


*There are many options to cooking your turkey and seasoning it. You can add a cup of stock to roasting pan if desired, you can also cover your turkey with foil to keep from drying out, you can roast it for longer on a lower heat, you can season it with dried sage, poultry seasoning, etc. Everybody has their turkey ways...so roast your turkey how you like or follow package directions.
Ready to try this recipe? Get your Wozz! Cranberry Orange Cognac Chutney here.

Thumbprint Cookies

A holiday favorite! We recommend using Zelda's or Apple Hill Farm jams or jellies for the filling.
Prep Time 20 minutes
Cook Time 15 minutes


  • 1 mixing spoon
  • 1 mixing bowl
  • 1 teaspoon
  • 1 baking sheet


  • 1/2 c. confectioners’ sugar
  • 1 c. butter softened
  • 2 tsp pure vanilla extract
  • 2 c. All-purpose flour
  • 1/4 tsp salt


  • Preheat oven to 325º.
  • Mix together 1/2 cup confectioners’ sugar and 1 cup softened butter.
  • Add 2 tsp. pure vanilla, blend in 2 cups flour & 1/4 teaspoon salt. Mix thoroughly but do not over beat.
  • Roll into small balls about 3/4″ to 1″ in diameter. Place balls about 1″ apart on baking sheet.
  • Make a depression in the center of each ball by pressing down gently with your thumb or spoon.
  • Fill depression with a teaspoon of your favorite marmalade.
  • Bake 12-15 minutes or until golden brown.
  • Cool on your counter not on a cookie rack. May be dusted with confectioners’ sugar.


Recipe from Mountainbrook of Vermont.

Balsamic Roasted Brussels Sprouts

Prep Time 10 minutes
Cook Time 30 minutes


  • 1 large mixing bowl
  • 1 roasting pan oven safe to 450F


  • 1 pound brussels sprouts
  • 1/3 c. Wozz! Balsamic Fig Mostarda Spread
  • 1.5 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 1 sprinkle Salt and Pepper to taste


  • Preheat oven to 425 degrees Fahrenheit.
  • Cut ends of Brussels sprouts, remove outer leaves and cut the large ones in half and leave the small ones whole.
  • In a large bowl combine olive oil, balsamic vinegar and Wozz! Balsamic Fig Mostarda Spread.
  • Add Brussels sprouts and toss so mixture is coated onto Brussels sprouts.
  • Transfer the coated Brussels sprouts to an oven-safe roasting pan and drizzle with any sauce mixture left in the bowl.
  • Sprinkle with salt and pepper.
  • Roast for 25-30 minutes, longer if you want them extra crispy and serve.


Recipe from Wozz! Kitchen Creations

Alice's Cooked Chicken Salad

Alice just lives right down the road from the store, perhaps you’ve seen her daughters scarecrows in the field (or even on our porch).
Prep Time 10 minutes
Cook Time 30 minutes


  • 1 two-quart baking dish
  • 1 mixing bowl


  • cups Chopped Cooked Chicken
  • cups Chopped Celery
  • 1 can Cream of Mushroom Soup undiluted
  • 2 tsp Lemon Juice
  • 2 Tbsp Onion grated
  • 2 Tbsp Mayonnaise
  • ½ cup slivered Almonds
  • 2 cups Potato Chips crushed
  • ½ cup Harman’s Really-Aged Cheddar Cheese shredded


  • Combine first 7 ingredients, blend well.
  • Spoon into lightly- greased two-quart baking dish.
  • Sprinkle with Chips.
  • Bake at 350º for 20 minutes.
  • Sprinkle with Cheddar Cheese and return to oven until Cheese melts. Serve warm.


Recipe from customer/friend, Alice Rossell.

Maine Baked Beans

Prep Time 20 minutes
Cook Time 6 hours 45 minutes
Bean Soaking Time 8 hours


  • 1 large bowl to soak the beans
  • 1 large soup pot to parboil the beans
  • 1 bean pot or other deep dish ovenproof baking pot. Dutch oven works well
  • 1 large measuring bowl or pitcher to mix the wet ingredients and add water to the beans while baking


  • 2 pounds Soldier Beans
  • 1/2 pound salt pork
  • 1/4 cup sugar
  • 1/2 to 2/3 cup molasses
  • 2 teaspoons dry mustard
  • 1/2 teaspoon pepper
  • 1 dash of salt (to taste)
  • 1 medium onion optional


  • Pick over the beans and soak them overnight in cold water.
  • In the morning, parboil the beans until the skins crack when blown upon.
  • If an onion is used, cut in quarters and put in the bottom of the bean pot.
  • Add the parboiled beans. (Some folks drain the beans and others use the bean water.
  • Cut through the rind of the salt pork to a depth of 1/2 inch, and place the pork on top of the beans.
  • Mix the sugar, molasses, mustard, pepper, and salt with 1 pint of boiling water. Pour this over the beans and pork. If necessary, add more boiling water to cover.
  • Bake at 300º for 6 hours or more, adding more boiling water as the beans cook.


Serve with steamed brown bread or hot Johnny Cakes.

John Harman's "Welsh Rabbit"

Recipe from John Harman’s “little black book” of recipes. In the 1961-1962 Brochure, Mr. Harman added the following note to this Rabbit recipe: “You cannot make a good Welsh Rabbit using young cheese. You can make an outstanding one with our Cheese.”
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 - 8 servings


  • 1 double boiler
  • 1 mixing bowl or measuring cup to whisk eggs and ale together


  • 2 Tbsp Butter
  • 1 Pound Harman’s Aged Cheddar grated or finely chopped
  • ½ tsp Dry Mustard
  • 1 Pinch Cayenne Pepper (to taste)
  • ½ tsp Salt
  • 1 tsp Worcestershire Sauce (to taste - in some recipes, much more is added)
  • ½ cup Beer or Ale
  • 2 Eggs lightly beaten
  • 8 slices toasted bread


  • Melt butter in the top of the double boiler.
  • Add cheese, stirring constantly until cheese melts.
  • Add seasonings.
  • Combine ale and eggs in a mixing bowl and whisk until just combined.
  • Add egg mixture to cheese. Stir until thickened.
  • Serve at once on prepared toast.


The key to this recipe is keeping all the ingredients well mixed and at a temperature just warm enough to melt the cheese and cook the egg. 
If fat separates from cheese it means your mixture is getting too hot. Remove from the stove and beat with a rotary beater or electric mixer until smooth, then serve right away.

Dr. Samuel Johnson's Stewed Cheese

The forerunner to Welsh Rabbit sold in Dr. Johnson’s day for a tuppence per plate (3 1/2 cents). John Harman used this recipe for several years in Harman’s recipe booklets.
Prep Time 5 minutes
Cook Time 5 minutes


  • 1 heavy pan (or double boiler)


  • 2 Tbsp sweet butter
  • 1 c. light cream
  • 1 1/2 c. Harman’s Really-Aged Cheddar grated
  • 2-4 slices un-buttered toast crisp, lightly browned


  • Heat to a simmer in a heavy pan (or double boiler) 2 Tablespoons of sweet butter and 1 cup of light cream.
  • Stir in 1 and 1/2 cups grated Harman’s Really-Aged Cheddar.
  • Serve piping out over crisp lightly browned toast, with mugs of ale.