Starting in 2013, Jasper Hill began teaching beginning and intermediate cheesemaking courses in conjunction with Sterling College of Craftsbury, Vermont. Jasper Hill Farm is a member of the Specialist Cheesemakers Association, the American Cheese Society, and the Vermont Cheese Council. Cheeses aged at the Cellars are distributed nationally within the US select products are exported for sale in Europe, Canada and Australia. The Cellars provides sales, marketing & distribution services for the products in its collection, with the goal of reducing the barriers to entry for small-scale cheesemakers. The Cellars became operational in 2008, and now ages cheese made by Jasper Hill Farm, as well as products made by 4 other creameries local to northern Vermont and New Hampshire. Inspired by the success of Cabot Clothbound, the Kehlers went on to build the Cellars at Jasper Hill, a 22,000 square foot cheese aging facility built into the hillside of Jasper Hill Farm. In 2006 this cheese won Best of Show at the American Cheese Society conference. In 2003, Jasper Hill was approached by Cabot Creamery to collaborate on aging a natural-rind clothbound cheddar, which became known as Cabot Clothbound Cheddar. The Kehlers began selling cheese under the Jasper Hill Farm brand in 2003. Jasper Hill Farm is also the location of the Cellars at Jasper Hill, which provides aging, sales & marketing services.īrothers Andy & Mateo Kehler purchased a piece of land in 1999 known locally in Greensboro as “the Jasper Hill farm,” so-called after a previous owner named Jasper Hill. Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler.
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