In the Northeast Kingdom of Vermont, Jasper Hill is an operating dairy farm with an on-site creamery. The creamery's cheeses, as well as those created by other local producers, benefit from an underground aging facility. The whey left over from the cheesemaking process is fed to heritage breed pigs that wander the woods beyond the cows' pasture. The objective of Jasper Hill is to create the greatest possible quality products while also supporting Vermont's working landscape. We're on a mission to set the bar for quality and innovation in the artisan cheese market while also promoting our unique regional flavor.
The Cellars at Jasper Hill Farm is an innovative 22,000 square foot underground facility located in Greensboro, Vermont. The Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheese makers. At the Cellars, they ripen cheese made by Jasper Hill Creameries as well as those made by several other producers. Each cheese in their 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.
The Kehler family was looking for meaningful work in a place that they loved. Young brothers Andy and Mateo, along with their wives, Victoria and Angie, pooled their life savings and bought a rocky hillside farm in Vermont's subarctic climate zone near the Canadian border. What made the Northeast Kingdom region special to them was the sleepy village of Greensboro with its sparkling, secluded Caspian Lake - where their family had found summer respite for more than 100 years.
The Kehlers and their growing network of collaborators look forward to an ever more diverse and thriving agricultural tradition in the Northeast Kingdom - one that creates a regional identity for the product developed to suit our region, culture and ambitions for a sustainable future.
Find out more about Jasper Hill Farm here.