Jasper Hill Farm, the expansive dairy project hatched by brothers Mateo and Andy Kehler, was first established in Greensboro, Vermont, during the summer of 2002. With their small herd of Ayrshire cows, the Kehlers began to make an array of cheeses that would soon bring them renown, including a soft, bloomy-rinded barrel called Constant Bliss and the savory, Stilton-esque Bayley Hazen Blue.
Andy manages the herd, rotating the cows on fresh pasture as the weather allows and feeding them hay in the winter months. Jasper Hill's Ayrshires produce milk that is wondrously high in fat and protein, perfect for the unique cheeses made on the farm.
In the mid-2000s, after considerable research and investment, the Kehlers built the Cellars at Jasper Hill, a series of aging tunnels built into the farm's hillside that are carefully designed to maintain the specific climates and temperatures necessary for ripening different types of cheese. The Kehlers collect young wheels from neighboring farms and meticulously care for them in Cellars, alongside the cheeses made at their farm. In the Cellars, this last stage of cheesemaking, known as "affinage,” is masterfully executed.
Named for a pioneering dairy farmer from the town of Greensboro, Alpha Tolman is the Kehler Brothers’ latest creation. It is made using traditional Alpine methods of cooking and pressing the curds to achieve a tight, elastic texture and robust, complex flavors. The wheels are washed with a cultured brine to cultivate a rosy orange, mildly funky rind. Young wheels have flavors of milk, fruit and nuts, and a smooth mouthfeel, while older wheels are bold and meaty, with flavors of onion and a rich and crystalline texture.
Farm / Company: Jasper Hill Farm
Cheesemaker: Mateo and Andy Kehler
Proprietor: Mateo and Andy Kehler
Affineur: Cellars at Jasper Hill
City, State: Greensboro, VT
Milk Type: Cow
Milk Treatment: Raw
Aging: 8-11 months
Size(s): 20 pound wheel