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 the Cellars, alongside the cheeses made at their farm. In the Cellars, this last stage of cheesemaking, known as "affinage,” is masterfully executed.
Recently, Jasper Hill began working with local goat farmers Ryan Andrus and Annie Rowden to begin making a series of mixed-milk cheeses. Named after a nearby lake, Eligo is the first cheese borne of this partnership. This combination of cow and goat’s milk offers the best of both worlds: buttery richness from the cow’s milk with soft, white pepper spice from the goat's milk. The dense and creamy texture of the paste is enveloped in a gorgeous rosy, orange washed rind.
Farm / Company: Cellars at Jasper Hill
Cheesemaker: Nat Bacon
Affineur: Cody Renoud
City, State: Greensboro, VT
Milk Type: Blended
Milk Treatment: Pasteurized
Aging: 2-4 months
Size(s): 2 pound piece