Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, [1] [2] owned and operated by Andy and Mateo Kehler. [3] Jasper Hill Farm is also the location of the Cellars at Jasper Hill, which provides aging, sales & marketing services.
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, [4] the American Cheese Society, and the Vermont Cheese Council. [5]
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. [6]
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”. [7]
Alpha Tolman
Bayley Hazen Blue
Cabot Clothbound Cheddar
Harbison
Weybridge
Willoughby
Winnimere
Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period had a greater moisture content, and was made in local farms. At the start of the 20th century, competition for milk in the local area saw production decline, and Caerphilly production was gradually relocated to England.
The Cabot Creamery Cooperative is an American dairy agricultural marketing cooperative owned by Agri-Mark. The cooperative has a plant in Cabot, Vermont, but its administrative headquarters is in Waitsfield, Vermont.
Anglo-Chinese School (Independent) is an independent Methodist secondary school in Dover, Singapore. Founded in 1886 by Reverend William Fitzjames Oldham, it was recognised as an International Baccalaureate World School in 2005, and has since consistently ranked among the top three schools worldwide that offer the IB Diploma Programme.
Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, near the village of Durrus on the Sheep's Head Peninsula in County Cork Ireland, where local herds provide the raw milk needed to make it.
Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen.
Rolf Beeler is a Swiss affineur known for his raw milk artisan cheeses. He does not make cheese himself but collects terroir-based cheeses from small artisanal cheesemakers and then ages them to create the final product.
Lincolnshire Poacher is a hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with a rind resembling granite in appearance. It is made at Ulceby Grange Farm in Alford, Lincolnshire, by craft cheesemaker Richard Tagg. The cheese is matured for between 14 and 24 months, depending on when the milk was collected.
Corleggy Cheeses is an Irish cheese producer in County Cavan. It was started by Silke Cropp in 1985 using milk from her own goat herd. Today Corleggy make a variety of different cheese from goat's milk, sheep's milk and cow's milk sourced from local farmers.
J&L Grubb is an Irish cheese manufacturer, making cows' milk and goats' milk cheeses on their farm near Fethard, County Tipperary.
Beecher's Handmade Cheese is an artisan cheesemaker with retail locations in the greater Seattle area and several airports. The company was founded by Kurt Beecher Dammeier in 2003 and opened in Pike Place Market after Dammeier acquired a difficult-to-obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheesemaking business in Oregon. A second location was opened in 2011 Manhattan's Flatiron District; this closed in October, 2022.
Carrigaline Farmhouse Cheese is a maker of semi-soft cheese made from cow's milk in Carrigaline, County Cork in Ireland. The O'Farrell family have produced cheeses on their farm in County Cork since 1988 using milk from their Friesian cow herd. The O'Farrell family business has since grown into a producer of artisan cheeses which have won several accolades and international cheese awards.
The American Cheese Society (ACS) is a non-profit trade group for the American cheese industry that was founded in 1983.
Idyll Farms is a pasture-based goat farm and creamery in Northport, Michigan that produces artisanal farmstead chèvre.
Max McCalman is an American cheese scholar and advocate for artisanal cheese production. He is an author, was the first Maître Fromager in a North American restaurant, spearheaded the creation of the Artisanal Bistro and Artisanal Premium Cheese Center, and is an advocate for raw-milk cheeses.
Philip H. ("P.H.") Kasper (1866–1942) was an American businessman and cheesemaker who earned the title "World's Greatest Cheesemaker" on account of the numerous awards his cheese earned in competitions around the United States and internationally.
Tingvollost is a Norwegian cheesemaker in Tingvoll, making blue cheese and white mold cheeses from cow's milk. Annual production in 2014 was 21 tons of cheese based on 200 000 liters milk.
The dairy industry in the United States includes the farms, cooperatives, and companies that produce milk, cheese and related products such as milking machines, and distribute them to the consumer. By 1925, the United States had 1.5-2 million dairy cows, each producing an average of 4200 lb of milk per year. By 2007, there were 9.1 million dairy cows with an average milk production of over 20,000 pounds per year and eight pounds per gallon.
Dairy is a primary source of agricultural output in the state of Vermont. As of December 2021, the state had 568 dairy farms milking cattle, sheep, and/or goats which produced 2.5 billion pounds of milk annually. Vermont ranks 15th in the United States for raw milk production.
{{cite web}}: CS1 maint: archived copy as title (link) Feb. 11 2014 State Dinner .pdf