Jasper Hill Farm is located in Greensboro, Vermont. Mateo Kehler is the cheese maker, and his brother Andy Kehler is the herdsman. Their wonderful wives work along side them and have helped to build this farm into a gorgeous (cow filled) destination for cheese lovers.
The Kehlers make many outstanding cheeses, the longest running of which are Constant Bliss and Bayley Hazen
Blue. Constant Bliss is a soft-ripened Ayershire cow's milk cheese with a whisper of bloom rind and a sinfully buttery taste. Bayley Hazen Blue is nutty with a tang of blue and a fudgy crumbly paste. I ate cheese at every possible moment.
They also have an aging cellar where they age cheeses from other
cheese makers, including Cabot Clothbound Cheddar made by Cabot Creamery
in Vermont. These cheeses are made and aged so well they are constantly on backorder - the artisan cheese maker's dilemma. So snatch them up if you see them and toast the lovely cows and great people that made it all possible.
To see photos from Jasper Hill Farm click here.