Jasper Hill Farm cave-ripens artisan cheese to perfection on their farm in the Northeast Kingdom of Vermont. Cheese is the highest possible expression of milk, our landscape's most traditional raw material.
Everything we do, from managing pasture lands, to caring for our cows, to the meticulous transformation into curds in the creamery and cultivation of natural rinds that impart complexity in the caves--we aim to elevate our community, environment and rural economy in everything we do.
Brothers Andy and Mateo Kehler founded the company back in 2003 in a quest to find meaningful work in a place that they love. Lots of support from friends and family, combined with a heavy dose of grit, ambition, and commitment to continuous improvement has been a recipe for success.
As the company has grown, so has the positive impact on the community. Jasper Hill has brought other small farms into the fold who are now able to depend on a profitable outlet for their milk or freshly made cheese.
Young people are moving back to the country-side to be a part of it, while locals are keeping their skills close to home. More and more acres are committed to regenerative agriculture, and farming once again hold promise for future generations.
Jasper Hill has proudly received three Best in Show wins at the American Cheese Society, two Best American Cheese trophies at the World Cheese Awards, and Reserve Supreme Champion status at the International Cheese Competition, among other accolades.