haydryers COMPACT & ARTISAN CHEESEMAKERS
Sustainable agricultural practices: Where expertise in hand-crafted cheese meets expertise in hay drying - We Are what we Eat!
GREENSBORO — Brothers Andy and Mateo Kehler purchased 51 acres in Greensboro and conserved the land with the Vermont Land Trust as part of their effort to expand their cheese businesses at the Cellars at Jasper Hill. Andy and Mateo started Jasper Hill Farm in 2003, milking 15 heifers in an old tie-stall barn. Thirteen…
CHEESE NOTESA few weeks ago, after spending the morning with the cheesemakers at Von Trapp Farmstead, I got back on the road and drove towards Greensboro, VT, home to one of America’s more unusual experiments in cheese, the Cellars At Jasper Hill. Much more than just cheesemakers, the Cellars, opened by brothers Matteo and Andy Kehler in 2003, have taken on an ambitious goal: to bring the European affinage model of cheese aging and distribution to Vermont...
Tara Goreau painted this mural on the cow barn at Jasper HIll Creamery in Greensboro. It depicts a 'Bayley Hazen Blue Cheese Moon rising over the hills, while the Earth and a spaceship (in the form of the Jasper Hill Cellars) hover in the distance — suggesting that we might not actually be on the Earth here in Vermont,' writes Goreau.
the Art of Eating: Ed Behr: Real Cheese and the Struggle to Preserve Vermont's Landscape - the Cellars at Jasper Hill, a $3 million project that opened in 2008, was an outgrowth of their cheesemaking. The Kehlers knew just how hard it is to be a farm cheesemaker. Cabot Cloth-Bound Cheddar, a winner in competitions, can have a distinct caramel sweetness. Children love it. It's on the level of the wonderful farm-made English cheddars.
Brothers, Mateo (left) and Andy Kehler, are at the forefront of the American artisan cheese movement. Their farm, Jasper Hill, and subsequent project, The Cellars at Jasper Hill (a facility where they age their own cheeses and those of nearby farms), are producing what we think are some of the best cheeses in the country.
Mateo Kehler takes a sample from a 35-pound wheel of Cabot clothbound cheddar being aged in the innovative ripening cellars at Jasper Hill Farm in Greensboro. Three years after building the $3 million facility, the "caves" are producing award-winning cheeses and unraveling the science of aging cheese. Photo by Andrew Nemethy