Tend | Exploring the Vermont Foodscape

Launching July 4, 2011

THE CELLARS AT JASPER HILL | Greensboro, Vermont



Founder and Cheesemaker: Mateo Kehler | Also featuring Cheesemonger Vince Razionale


Cellars at Jasper Hill is a commitment to American artisan cheesemaking and farm viability, bringing new possibility to value-added farmstead cheese production. This is a business serving cheesemakers. A 22,000 square foot cheese-aging facility with seven underground cellars, it is the first of its kind in the United States. Trained affineurs mature and care for cheesemakers’ unripened cheeses, reducing the initial investment and training needs of farmers trying to diversify and ensuring the consistent quality of their cheese.

Cellars at Jasper Hill also markets and distributes the cheeses. Cooperative marketing and more cost-effective distribution opens up a national market to local cheese makers who might not otherwise have access. Creating sustainable business opportunities for dairy farmers, Cellars at Jasper Hill directly contributes to the expansion of the farmstead model and the revitalization of Vermont’s working landscape.

Please visit www.cellarsatjasperhill.com for the complete story.