Jasper Hill Farm
Brothers Andy and Mateo Kehler decided to start a business in Vermont's Northeast Kingdom because their family had ties to the land there for over 100 years, summering at nearby Caspian Lake. They wanted to create a sustainable agricultural business that would revive the working landscape of Vermont, which was being decimated by big dairy farms and industrial agriculture. They bought 'the old Jasper Hill Farm' in 1998, and worked for five years to restore the barn, start a herd of Ayrshire dairy cows, and build a creamery.
Back in the early days, Andy milked the cows, Mateo made the cheese, and their wives Victoria and Angie helped out to do all the rest - from aging cheese to wrapping it up for sale to keeping the books, etc. In 2003, their first batches of cheese were ready to take to market, and they met with pretty much instant success. In the beginning, all of the cheeses were aged in a cellar located beneath the creamery, but after the Kehlers and Cabot Creamery decided to move forward with the Cellars at Jasper Hill Farm to age Clothbound Cheddar, the cheese aging was moved about a quarter of mile down the road.
Today although Jasper Hill Farm is a world-renowned cheese business, they still have a small herd of about 40 Ayrshire cows whose raw milk is reserved for choice batches of cheeses like Bayley Hazen Blue and Winnimere. Jasper Hill Farm recently purchased nearby Andersonville Farm, a few hundred cow dairy in nearby Craftsbury, Vermont to supplement their milk supply to allow them to make even more of our favorite cheeses!
Cheeses From This Farm
- Alpha Tolman
- Bayley Hazen Blue
- Moses Sleeper