http://cheesebyhand.com/?p=513 Discovering America one cheese at a time Sat, 25 May 2013 12:48:13 +0000 http://wordpress.org/?v=2.0 http://cheesebyhand.com/?p=513#comment-23653 Thu, 25 Feb 2010 21:37:45 +0000 http://cheesebyhand.com/?p=513#comment-23653 [...] Jasper Hill. Let me say a few words about who they are and what they are up to. The farm and creamery are owned by two brothers, Mateo and Andy Kehler and is located in northern Vermont. They make rock-star cheese. Don’t believe me? Do a search for “Constant Bliss.” Chefs like Emeril Lagasse and Martha Stewart advocate for it and use it in their recipes. Not only do they make rock-star cheese, but they are also working hard to renew and regenerate Vermont’s local dairy economy. Specifically, they have created The Cellars at Jasper Hill, a beautiful, huge facility built exclusively for affinage. The cellars are not only where Jasper Hill ages its cheese, but where cheesemakers all over Vermont come to partake of Mateo and Andy’s facility and expertise. When we were last in Vermont, we met a pair of young cheesemakers just starting out. They had a very small facility and could not afford the equipment needed to create a good cheese cave. So, these two women age their cheese at The Cellars. When Ross and I were at VIAC over the summer, we had the oppertunity to meet Mateo and talk with him about the Cellars project. Mateo essentially said that the aging process is one of the most cost-prohibitive aspects of small-scale dairying, especially at start-up. His Cellars support the cheesemaking industry in Vermont by providing a common facility. The fine folks of Cheese By Hand did a wonderful interview with Jasper Hill, where you can learn loads about their awesome work. [...] […] Jasper Hill. Let me say a few words about who they are and what they are up to. The farm and creamery are owned by two brothers, Mateo and Andy Kehler and is located in northern Vermont. They make rock-star cheese. Don’t believe me? Do a search for “Constant Bliss.” Chefs like Emeril Lagasse and Martha Stewart advocate for it and use it in their recipes. Not only do they make rock-star cheese, but they are also working hard to renew and regenerate Vermont’s local dairy economy. Specifically, they have created The Cellars at Jasper Hill, a beautiful, huge facility built exclusively for affinage. The cellars are not only where Jasper Hill ages its cheese, but where cheesemakers all over Vermont come to partake of Mateo and Andy’s facility and expertise. When we were last in Vermont, we met a pair of young cheesemakers just starting out. They had a very small facility and could not afford the equipment needed to create a good cheese cave. So, these two women age their cheese at The Cellars. When Ross and I were at VIAC over the summer, we had the oppertunity to meet Mateo and talk with him about the Cellars project. Mateo essentially said that the aging process is one of the most cost-prohibitive aspects of small-scale dairying, especially at start-up. His Cellars support the cheesemaking industry in Vermont by providing a common facility. The fine folks of Cheese By Hand did a wonderful interview with Jasper Hill, where you can learn loads about their awesome work. […]

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