Inside Jasper Hill: Vermont's Underground Cheese Caves
Beneath the rolling hills of Greensboro, thousands of wheels of artisan cheese age to perfection. A look inside one of America's most celebrated creameries.
In the Northeast Kingdom, down a quiet road in Greensboro, lies one of Vermont's most remarkable culinary achievements: the Cellars at Jasper Hill Farm.
A Model for Vermont Dairy
Brothers Mateo and Andy Kehler started Jasper Hill in 2003 with a vision: create world-class cheese while supporting Vermont's struggling dairy farmers. Today, their 22,000 square foot underground facility ages not just their own wheels, but cheese from partner farms throughout the region.
The Cheeses
Harbison A soft-ripened cheese wrapped in strips of spruce bark. Creamy, woodsy, and utterly unique.
Bayley Hazen Blue Fudgy, complex, and consistently ranked among the best blue cheeses in the world.
Cabot Clothbound A collaboration with Cabot Creamery. Sharp, crystalline, aged for 10-14 months.
Visiting
Tours are available by appointment. Book well in advance — this is a working facility, not a tourist attraction. But for cheese lovers, it's a pilgrimage worth making.
