Brothers Andy and Mateo Kehler bought Jasper Hill Farm in 1998. Jasper Hill is located in the beautiful, rolling countryside of the Northeast Kingdom in Vermont.
When they bought the farm, it was extremely run-down, but in 2003, after five years of hard work, Andy and Mateo acquired their first 15 Ayrshire heifers. The herd now numbers around 45 and, thanks to careful management and focus on building excellent genetics, they have one of the highest quality milking herds in the United States.
Ayrshire milk is particularly well-suited to cheesemaking. In terms of fat and protein, it's not as high as Jersey or Guernsey but not as low as Holstein. The way in which the fats and proteins break down are a perfect platform for the development of an excellent cheese.
Andy is largely responsible for the management of the pasture and the herd, which grazes from late spring to early fall. Over the years he has improved the grazing land at Jasper Hill by planting a wide variety of clovers, grasses and legumes to enhance the flavor of the milk.
Mateo focuses on the cheese production, and Jasper Hill's range includes Bayley Hazen Blue, Constant Bliss, Caspian, Moses Sleeper and Winnimere.
Originally based on the recipe for Wensleydale, Bartlett Blue is made seasonally during the summer months when it switches out with Jasper Hill's Vacherin-style Winnimere.
Bartlett Blue is produced from fresh, uncooled evening milk that is pumped directly from the milking parlor into the cheesemaking room.
The texture of Bartlett is more dense than most blues, having an almost cheddar like consistency - a result of the Wensleydale recipe. the ivory colored paste is shot through with blue-green veins that have a greater concentration near the center of the wheel. The natural rind is pale beige in color overlaid with patches of white.
Flavors are savory and sweet with notes of cream and butter.
Like many blue cheeses, Bartlett Blue is a wonderful match for dessert wines.