By Michele Kayal
Associated Press
The MetroWest Daily News

In the pastures of northeastern Vermont, Jasper Hill Farm's Ayrshire cows feast on grass and clover, producing a fresh, sweet milk that fuels some of the country's most beloved cheeses.

"Our approach is to distill the landscape," says Mateo Kehler, cheesemaker and co-founder of the creamery. "The cow goes out on fresh grass after every milking, harvests that grass and brings it to the farm. We take that and turn it into a cheese that really is reflective of the geography and climate that we live in. It is a taste of place."

Except that food safety officials say it also is a potential source of dangerous pathogens like E. coli and salmonella.

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