The Cellars at Jasper Hill
The Cellars at Jasper Hill is one of Vermont's best-known cheesemakers, winning numerous awards for a number of their cheeses. Jasper Hill Farm, a dairy that milks Ayrshire cows, was started by Andy and Mateo Jasper in 2003. In order to achieve small-scale profitiability, Andy and Mateo started making cheese, and now the Cellars acts as "a bridge between small-scale production and large-scale markets." The Cellars is composed of 7 underground cheese caves, a total of 22,000 square feet. In addition to making cheese from Jasper Hill's herd, the cheesemakers at the Cellars also partners with Cabot, Landaff Creamery, von Trapp Farmstead, and Scholten Family Farm to age cheese produced on each individual farm. Jasper Hill Farm also has a "Green Machine" that helps manage the manure, whey, and water-wash from their operations. Compost and treated water from the machine is spread on Jasper Hill's pastures and the heat energy recovered is used to replace conventional fuel-oil used in the creamery boiler.