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Jasper Hill Farm

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.

It all began when brothers Andy and Mateo, along with their wives, Victoria and Angie, pooled their life savings and bought a rocky hillside farm in Vermont's subarctic climate zone near the Canadian border. What made the Northeast Kingdom region special to them was the sleepy village of Greensboro with its sparkling, secluded Caspian Lake - where their family had found summer respite for more than 100 years. 

Greensboro's sparse population and rural locale held few opportunities for conventional career paths. The old dairy barn they found themselves with hadn't seen cows for nearly 40 years. About a third of the farms in town sold their cows in 1998; the same year that the Kehlers bought what locals referred to as "the old Jasper Hill farm."

So from the start, Andy and Mateo realized their farm would have to be different. They set out to create a model for small-scale dairy farming that could offer more opportunities for Vermont's working landscape. The concept was called value-added agriculture: the practice of transforming a raw material like milk into something more valuable before it leaves the farm. 


As the old barn got fixed up, they built a creamery next door. And because the highest value cheeses in the market were imported, European styles, they also created a cave aging space beneath for cultivating natural rinds. They worked on the pasture and made places for their young families to live. All in all, it took about 5 years of building structures and skills before they sent their first cheeses to market in 2003. 

 

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