Jasper Hill Farm
Vermont dairy that redefined American specialty cheese. Operates the Cellars at Jasper Hill — communal aging facility for multiple producers.
Founded in 1998 by brothers Mateo and Andy Kehler, Jasper Hill Farm has arguably reshaped American specialty cheese more than any other single producer. The farm produces its own cheeses (Harbison, Winnimere, Bayley Hazen Blue, Moses Sleeper, Whitney) and operates The Cellars at Jasper Hill — an underground aging facility that ages cheese for multiple other small Vermont producers, providing communal infrastructure that small dairies otherwise couldn't afford. This shared-aging model is genuinely novel and has helped maintain small-scale Vermont production that would otherwise be uneconomic. The cheeses themselves are widely considered among the best American specialty production — Harbison won Best Soft Cheese at the World Cheese Awards 2014. Direct sales limited; primarily distributed through specialty mongers.
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