|Thursday, June 11th @ 12:00 PM||818 3878 8525||Sheana Davis, The Epicurean Connection with Guest Mateo Kehler||Cheese Chat with Cheesemaker Mateo Kehler, Jasper Hill Cellars, Vermont||
Six producers, six herds of cows, twelve cheeses.
By offering a collection of professionally aged and marketed cheeses, the Cellars at Jasper Hill allows its producers to focus on the most important aspects of the trade, quality milk production and cheesemaking technique. The goal is to provide the best shops and restaurants nationwide with perfectly ripe, delicious single source cheeses from the verdant working landscape of Vermont. We aim to provide a taste of place.
MEANINGFUL WORK IN A PLACE THAT WE LOVE
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture.
Jasper Hill’s mission is to make the highest possible quality products in a way that supports Vermont’s working landscape. We are driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting our regional taste of place.