Jasper Hill Farm

Vermont’s Jasper Hill Farm is one of America’s most well-respected and award-winning farmstead cheese producers, with legendary cheeses including gooey Harbison, washed-rind Willoughby, and fudgy Bayley Hazen Blue – not to mention the world-renowned Cabot Clothbound Cheddar. But before the awards and acclaim, it started with two brothers – Andy and Mateo Kehler, along with their wives Victoria and Angie – who bought a rundown 200-acre farm in 1998 and spent the next five years turning it into a small-scale dairy farm with a creamery and cave aging space. And in 2003, Jasper Hill Farm was born.

Due largely to the success of Cabot Clothbound Cheddar, which is made in partnership with nearby Cabot and aged by Jasper Hill, the family soon built a 22,000-square-foot, 7-vaulted underground aging facility that’s today regarded as one of the best in America and is the final stop for cheeses coming from six different artisan creameries. Jasper Hill isn’t just a great cheesemaker: It’s the heart of its community. And now, its world-renowned cheeses and locally-sourced accompaniments are shipping nationwide!