Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground ageing facility maximises the potential of cheeses made by the creamery, as well as those made by other local producers.
Mateo Kehler, who owns the farm with his brother, Andy began selling farmstead cheese made in their creamery in 2003. Their intent was to serve as a model for value-added production so that other small-scale dairies could be revitalised, and Vermont’s working landscape sustained.
The Cellars at Jasper Hill Farm is an innovative 22,000 square foot underground facility constructed for the purpose of providing affinage, ageing expertise, as well as distribution and marketing services for local cheese makers. At the Cellars, cheeses made by Jasper Hill Creameries as well as those made by several other producers are ripened. Each cheese in the collection is made from a single herd of cows. Fresh wheels are introduced to one of seven specially calibrated vaults, where they receive customized care until perfect ripeness.
Perhaps the biggest investment comes from Cabot Creamery when they asked Jasper Hill to age a special batch of cheddar in 2003, sparking a revolutionary collaboration. After more than a decade the cheese had developed into the cornerstone of their collection. “After it comes to the Cellars, we coat the young cheese in lard and add an additional layer of cloth. The cheeses ripen in a specially calibrated vault in our Cellars, where they are constantly brushed, turned, and monitored for quality”.
Meaningful work in a place that we love.
Did you know…
The iconic mural on the farms barn is actually a wheel of Bayley Hazen Blue, posing as the moon in the nights sky. If you look closely you will notice the ‘craters’ are actually cows. Funnily enough, the brothers actually sent a wheel of this blue cheese into the stratosphere on a weather balloon.
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