A Visit to Vermont’s Jasper Hill Cellars
Whole Foods blogger Melissa Traverse paid a visit to Jasper Hill Farms, and came away with a good story:
Jasper Hill Farms in Greensboro, Vermont is making some of the finest cheese available, and they produce a number of truly unique and delicious cheeses sold at many of our stores, including Harbison, Bayley Hazen Blue, Landaff and Cabot Clothbound Cheddar. I spent an afternoon at the Jasper Hill creamery in upstate Vermont with Mateo Kehler, one of its two co-founding brothers, to learn what it is that makes their cheese so special.
“To do meaningful work in the place I love – it makes it easy to get up in the morning,” Meteo explained. He and his brother, Andy, bought Jasper Hill farms in 1998 – previously the farm had been abandoned for 30 years. To learn the trade, Mateo worked with farmstead cheese makers in the USA, England, France and Spain, and he took the techniques and recipes he learned back to Jasper Hill. While the brothers were milking their own Ayershire cows to make cheese for Jasper Hill, they realized they might be able to help local farmers do the same thing.
