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 Anne Harbison, considered by many to be the grandmother of Greensboro, Harbison is a small, bark-wrapped, bloomy-rind round. Its rich, creamy paste is both sweet and herbal, often with notes of mustard. Serve this cheese traditionally by cutting off the top and portioning the paste with a spoon. Don’t forget a loaf of crusty bread, a Belgian saison or a crisp cider.
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: Pasteurized
Rind: Bloomy, bark-wrapped
Aging: 6 - 8 weeks
Size(s): 2/3 pound wheel