Semantic Coherence: Jasper Hill Farm – Signal Evidence & AI Readability

[H2] Raw Milk Cheese Rooted In Vermont’s Northeast Kingdom.

EXPLORE OUR CHEESES

[IMG: A cascading tower of cheese and pairings]

[H2] A Taste of Place
[H3] from our caves to your doorstep

Curated Collections

Let us do the work for you! Ranging from simple ‘cheese-only’ selections to platter-ready pairing combos, our gift boxes are suitable for occasions grand or small (or none at all — cheese is always a good idea). Shop Curated Collections

The Cheese Club

One of our most popular gifts, The Cheese Club is designed for those who enjoy a taste of the extraordinary. These monthly collections feature three cheeses and three pairings, including sneak-peeks at new products, exclusive seasonal and limited-release cheeses, and seasonally-themed pairings that we don’t typically stock in our online shop.Let’s Go Clubbing

Volume Gifting

Ordering for a crowd? Whether you’re shopping for friends, clients, employees, or your entire extended family, we’ve got all of your volume giving needs covered.Learn more about Volume Gifts

The Blue and White Box

All orders are carefully packed into our signature blue and white box with eco-friendly ice packs and local wood shavings, and protected by an insulated liner.Learn more about our sustainable packaging and read our Shipping FAQ’s

[H1] THE ART OFAFFINAGE

Our cheeses are ripened at The Cellars at Jasper Hill, our 22,000 square-foot underground cave-aging system. Affinage is the French word for this traditional approach to cheese maturation; those who tend to the cheeses are called affineurs.

EXPLORE THE CELLARS

[H3] GREAT MILKMAKES GREAT CHEESE
When you combine our high-quality milk with the technique and expertise of our cheesemakers, you get award-winning cheese. Our two creameries produce a total of fourteen distinct kinds of cheese in addition to regularly developing new R&D projects and special-release cheeses. Our cheesemakers strive to preserve the quality and flavor of our milk in every curd, carrying our Taste of Place as each wheel eventually makes its way toward peak ripeness.

[H1] BUILDING AN AGRICULTURE-SUPPORTED COMMUNITY

We make delicious cheese with the intent of building ecological and economic resilience in our community. Vermont’s Northeast Kingdom has a legacy of dairy farming that suffered through plummeting prices in the commodity milk market. Our model focuses on value-added agriculture that allows us to pay partner farms three times what they’d make on commodity markets.Regenerative agriculture plays a pivotal role in making great cheese. We crop nearly 1,000 acres of pasture to sustain our herd. Rotating cover crops help to sink carbon back into the landscape, create nutritionally diverse forage for our cows, and reduce soil erosion in order to preserve our working landscapes for generations to come.

LEARN MORE ABOUT REGENERATIVE AGRICULTURE

[H2] Shop Our Best-Selling Gifts

The Vermonter

The Cheese Club

The Entertainer

[H2] FIND US ON INSTAGRAM

[IMG: If you’ve ever wanted to make outrageously delicious cheese, now is your chance! We are looking to stack our team with some new folks whose love for cheese knows no bounds.
Read more about the positions below ⬇️ Check out the links in our bio]

[IMG: We’re incredibly proud of the work our team does, and there is no better validation of their ability to make world-class cheese than bringing home some accolades!
Yesterday’s World Championship Cheese Contest marks one of our industry&rs]

[IMG: ?️ COME ON DOWN TO CHEESE CAMP!
We have just a few spots left for our March 17 - 20 winter session!
Cheese Camp is designed to be an immersive experience for cheese industry professionals preparing to take the CCP exam. We center camp around in-de]

[IMG: ? The Gift of Outrageously Delicious Cheese ?
For those of you shopping small, independent businesses this Black Friday, we’ve got some stellar deals!
We curate beautiful gift boxes brimming with delicious cheese and pairings to send to any]

[H2] THE CELLARS ATJASPER HILL FARM

[H3] Our Unique Complex ofUnderground Vaults Designedwith Cheese in Mind

The Cellars at Jasper Hill Farm is an innovative 22,000-square-foot underground facility located in Greensboro, Vermont. The Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheese makers. At the Cellars, we ripen cheese made by Jasper Hill Creameries as well as those made by several other producers. Each cheese in our collection is made from a single herd of cows. Fresh wheels are introduced to one of seven specially calibrated vaults, where they receive customized care until perfect ripeness.

[IMG: Andy and Mateo Kehler standing in the cheddar vaults]

[IMG: Racks of Harbison in the cellars]

[IMG: A Wheel of Whitney with a cheese trier resting on top of it]

[H1] EXPLORE THE ELLIPSE

The Ellipse is what we call the central ovoid structure from which our vaults radiate. The corridor that bends around the caves acts as the main thoroughfare in where our processing and packaging take place.It is in our underground vaults that we perform all of our Affinage. Affinage is the French word for this traditional approach to cheese maturation; those who tend to the cheeses are called affineurs.Affinage entails highly-focused, physical work including barking, washing, flipping, brushing, spiking, and salting. Our affineurs work hard to maintain the quality of our cheeses and monitor each of our seven climate-controlled vaults.

Our first vault is dedicated to bloomy rind cheeses. Harbison, Moses Sleeper, Sherry Gray, and Little Hosmer spend their time here.This space has the highest air exchange of any of our vaults. The Penicilium varieties that constitute our bloomy rinds—namely penicillium camemberti—require plenty of oxygen to thrive.Walking into the vault, one gets an immediate waft of pine aroma—a result of Harbison being freshly wrapped in spruce bark—mixed with the scent of white button mushrooms.

[H1] VAULT 1
[H3] Bloomy Rinds

[IMG: Harbison, aging on metal racks in the cellars]

Our second vault is dedicated to a process known as hastening. When young Whitney and Alpha Tolman arrive to the Cellars, they spend their first few weeks here growing the foundation for their rind.The cool temperatures and higher humidity are ideal for cultivating brevibacterium linens—the microbe responsible for the pink-orange color of washed rind cheeses, as well as yeast.These microbes come from a mother culture known as morge. This slurry contains strains of each microbe carried over from previous brines and is perfectly adapted to life in our vaults.

[H1] VAULT 2
[H3] Alpine Hastening

[IMG: Super close up of Alpha Tolman aging on wood]

[H1] VAULT 3
[H3] Alpine

This vault has tall racks that tower over you filled to the brim with our mountain-style cheeses: Whitney, Alpha Tolman, and Calderwood, all inspired by mid-elevation cheeses from the Swiss & French Alps.Vault 3 has an environment suited to the months-long affinage that it takes to produce these cheeses. The air is denser with smells typical of proteolysis—the breakdown of proteins.Each wheel of cheese is brushed and turned regularly, some by hand, many by our faithful robot. Each batch is monitored by a vault specialist who decides if more or less brining will positively impact the cheese.

[IMG: A cheese trier rests on top of a Whitney test wheel]

[H1] VAULT 4
[H3] Cheddar

We have two vaults dedicated to the ripening of Cheddar. Cabot Clothbound, our signature cave-aged Cheddar, is the primary occupant of this vault.Cabot Creamery is one of our most instrumental collaborators; they approached us in 2003 asking us to grow a natural rind on their iconic Cheddar. In 2006, Cabot Clothbound took home the American Cheese Society Best of Show title. It has been a core part of our collection since.Vault 4 is less humid with active air exchange. The cheeses lose moisture slowly at first, speeding up later on to produce a savory, friable texture.

[IMG: Vault 4, full of aging wheels of cheddar]

[H1] VAULT 5
[H3] Cheddar

Our Cheddar program serves as the financial backbone, accruing value slowly over the course of 8-14 months. This slow affinage, however, means we need to dedicate a good deal of space to the cheese.Vault 5 has given its name to another collaboration with Cabot: blocks of alpine-cultured cheddar are made at Cabot creamery and shipped to our cellars for rind development. The result is the nutty & meltable Vault 5.As with Vault 4, the environment is a little drier with a high degree of air exchange to offset heat produced by enzymatic reactions during aging.

[IMG: Cabot Clothbound Cheddar aging on wooden boards]

[H1] VAULT 6
[H3] Washed Rinds

Washed Rind cheeses like Willoughby, Eligo, and Oma are the most temperature-sensitive of all the styles we produce. This vault is high-moisture with average temperatures in the mid 40º Fahrenheit.Larger formats like Eligo and Oma must be washed by hand. Affinieurs use bristle brushes to apply brine and lightly scarify the cheeses’ rind. Willoughby, however, has a dedicated device known affectionately as Gruffy that saves our staff many joint aches. This machine brines and brushes young wheels of Willoughby and saves our affineurs time.

[IMG: Willoughby, freshly washed by Gruffy]

[H1] VAULT 7
[H3] Natural Rinds

While all of our rinds are “natural,” we call the cheeses in this vault because they receive the least active intervention.Bayley Hazen Blue is the signature cheese of Vault 7. Here, young wheels are salted and spiked before transitioning to 60 days of development on pine boards. We choose to age these cheeses on wood because of its ability to moderate oxygen and moisture exchange on the points where it contacts the cheese. Vault 7 is typically high humidity with one of the highest degrees of air exchange, though can vary depending on how its residents are evolving.

[IMG: Close-up of patchy white mold on a young wheel of Bayley Hazen]

[H1] RegenerativeAgriculture

Our Landscape is our most precious resource. As the foundation of quality and flavor in our cheese, we must ensure that our farming practices preserve our regional biodiversity, build solid soils, and are worked in an emission-sensitive way.

[IMG: Overhead shot of cows grazing]

[H4] IT ALL STARTS WITH GRASS
Our cropping crew carefully manages our pastures to provide our cows with nutritious grasses and other diverse botanicals throughout the grazing season.This biodiversity ultimately plays a key role in the overall flavor development of our cheeses, especially those made with raw milk.

[IMG: Tractor moving around a bale of hay]

[H4] HAY FOR DAYS
Our team works tirelessly all summer long to cut and bale as much hay as possible. Harvesting our own hay allows us to provide our cows with local, nutritious feed through our long winters. These round bales are then taken to the Randi Albert Calderwood Cropping Center, where they are dried and stored.

[IMG: Farmer monitoring the drying process]

[H4] WHY DRY?
Vermont’s climate makes it difficult to sun-dry hay the old-fashioned way. In order to expedite the process and avoid using fermented feed, we dry our bales in our state-of-the-art hay drier. This preserves the aroma, color, and nutrients of the hay, ensuring that our Taste of Place persists year-round.

[H1] OUR HERD
Jasper Hill Farm uses the milk of its single herd of cows for raw milk cheesemaking. Jasper Hill purchased Andersonville Farm in 2012 as a secondary milk source that could be managed with the meticulous practices necessary for particular styles of cheese. The original herd of Ayrshire cows in Greensboro was relocated to Andersonville in early 2020 due to issues related to the pandemic. Now that things are stabilized, a new more modern barn and milking parlor are in the works at the original farm site.

[IMG: A cow getting milked in the barn]

As a pasture-based dairy; in our climate, this means that the cows are on pasture roughly from May through October, or as long as weather permits. During the growing season, our cows graze on lush pasture grasses, and in winter their forage is replaced with dry hay. Their diet is supplemented year-round with a balanced grain ration that maintains digestive health and stabilizes milk components. Dry hay is harvested throughout the summer from local fields, using the Randi Albert Calderwood Cropping Center, and stored for those long winter months, ensuring that our ‘taste of place’ persists year-round.

[IMG: Small child holding a bottle of milk and feeding a baby cow]

Since the purchase of Andersonville, Jasper Hill has undertaken an immense amount of work to rehabilitate the surrounding pasture land, which had been converted to feed corn production—a very common practice in the late 1900s. The vision of grazing cows once again at this historic Glover, VT farm has finally been realized for the first time in the summer of 2021.

[IMG: Cows walking down a dirt road]

For pasteurized cheesemaking, Jasper Hill also supports two small local farms in Greensboro. About 50 cows each, these farms are also pasture-based and supplemented with dry hay. Producing milk for Jasper Hill means that these farms can disconnect from the volatile and less profitable commodity milk market and can realize the real value of their hard work by charging premium prices for premium milk. Our vision is to bring more small farms into the fold to ensure a living wage and an endurance of dairy farming as a viable livelihood in our region.

[IMG: Close-up of the barn with Bayley Hazen mural]

[H1] Randi Albert Calderwood Cropping Center

[IMG: Exterior of the Randi Albert Calderwood Cropping Center]

To make hay while the sun shines is a particularly difficult task in our precipitous Northeast Kingdom climate. For this reason, fermented hay, which is gathered and stored 'wet', is much more common and affordable around these parts. Unfortunately, the microbial profile of fermented feed wreaks havoc on the delicate balance of microflora in our raw milk cheeses. After years of purchasing dry hay from other regions, we've finally taken matters into our own hands.

[IMG: A man walking around on the hay dryer]

We first researched the various European methods for drying hay when weather poses a problem, and then settled on an approach often used in the Emilia-Romagna region of Italy, famous for Parmigiano Reggiano and its all dry-hay-fed cows. We worked with AgriCompact Technologies to design the first hay dryer to operate in the United States. It works by forcing dry, warm air up through freshly baled hay rounds, zapping moisture that can then be evacuated when the air in the drying chamber becomes saturated.

[IMG: Round bales of dried hay, ready for the herd]

We can now remove the amount of water that days of sunshine would take in about six hours. This quick-drying method preserves the aroma, color, and nutrients of the hay. The cows find it more delicious and we can reduce their grain ration due to the boost in nutrition, as well as further localize their feed sources.The shape of the building was specially designed to host an 11,000-square-foot solar array, which is offsetting more than half of Jasper Hill Farm's electricity usage.

[H2] THREE WAYS TO CHEESE

[H4] THE CHEESE CLUB

[H4] EXCLUSIVE ACCESSspecial release cheeseand rare pairings
Join the Cheese Club as a one-timepurchase or subscribe & save!

JOIN THE CLUB

[H4] THE CHEESE SHOP

[H4] CHEESE & PAIRINGSbeautifully packaged, delivered nationwide
Send a gift or stock your pantry for that epic cheese board.

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[H4] VOLUME GIFTS

[H4] CORPORATE GIFTING send to multiple recipients in a snap.
Enter addresses or send e-gifts and have recipients schedule arrival.

VOLUME GIFTING

[H3] CUSTOMER SERVICE & SUPPORT

[H4] General Customer Service
For quick help placing an order and for questions about shipping or arrival conditions, start here (supported by our friends at Goldbelly). Text: 1-61-TXT-BELLY | daily 9am-8pm ETCall: 888-675-6892 | M-F 9am-8pm / S-S 10am-6pm ETsupport@goldbelly.com | daily 8am-9pm ET

[H4] Support: Clubs & Volume Gifts
For help with your cheese club subscription, a volume order, or if you want to just chat cheese, reach out to us in Vermont via email or phone. Service Hours: Mon-Fri 9:00 AM-4:00PM ETCall: 802-533-2566info@jasperhillfarm.com

VISIT OUR CUSTOMER SERVICE & SUPPORT PAGE

[H3] WORLD-CLASS CHEESE, DELIVERED NATIONWIDE

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Choose from wedges or whole dang wheels.

Free delivery on all curated collections.

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[H3] GET EXCLUSIVE ACCESS WITH THE CHEESE CLUB

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Our Cheese Club is features exclusive special releases and unique pairings on a monthly basis. With the club, you’re in the driver’s seat and can skip or amend any order with the option to cancel at any time. Opt-in for a single month, or subscribe and save for monthly deliveries and guaranteed access.

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MANAGE YOUR SUBSCRIPTION

[H3] EXPLORE VOLUME GIFTS

Sending a gift to ten or more doorsteps? We use an innovative gifting platform to streamline the process.In addition to five curated Volume Giving Collections, you can e-send a choice gift. This allows your recipients to choose between our three gifts with the same price point—a great way to address individual dietary considerations.

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