Cellars at Jasper Hill Greensboro, VT
In 2006, brothers Mateo and Andy Kehler and their families started making cheese at Jasper Hill Farm in the Northeast Kingdom with their small, pasture based herd of Ayrshire cows. Now, only a few years later, the Cellars at Jasper Hill are world-renowned and include seven underground vaults for carefully aging cheeses. Mateo and Andy source milk from their own herd and from a select group of dairies around Vermont. The Cellars is cutting edge and visionary both in its conception and implementation and has become a huge force in the American Artisanal Cheese Movement. The team at Jasper Hill produce a range of spectacular semi-soft and hard cheeses by applying French techniques to American ingredients to produce a true "Taste of Place."