Jasper Hill Farm

History and Products

Brothers 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. The Kehlers began selling cheese under the Jasper Hill Farm brand in 2003.

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. In 2006 this cheese won Best of Show at the American Cheese Society conference.

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. 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. 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. Cheeses aged at the Cellars are distributed nationally within the US; select products are exported for sale in Europe, Canada and Australia.

Jasper Hill Farm is a member of the Specialist Cheesemakers Association, the American Cheese Society, and the Vermont Cheese Council.

Starting in 2013, Jasper Hill began teaching beginning and intermediate cheesemaking courses in conjunction with Sterling College of Craftsbury, Vermont.

In 2013, Winnimere won Best of Show at the annual American Cheese Society conference.

In February 2014, Bayley Hazen Blue was served at the White House state dinner for visiting French President François Hollande.

At the 2014 World Cheese Awards, Bayley Hazen Blue won Super Gold and placed in the Top 16 out of over 2,600 entries from 33 countries, and was named “World’s Best Unpasteurized Cheese”.

Notable Awards

Alpha Tolman

Bayley Hazen Blue

Cabot Clothbound Cheddar

Harbison

Weybridge

Willoughby

Winnimere