One of Vermont’s most successful cheese makers is giving fellow dairy farmers a boost into a competitive market.
Jasper Hill, in Greensboro, has opened its vast high-tech cellars to other artisans who need cash, facilities and expertise to get started.
And that expertise is valuable. Just say the words “Jasper Hill” to a gourmet cheese lover and you’ll get a mouth-watering menu of prize winners.
On a typical day inside the dark, cool 22,000 square foot cellar, co-owner Mateo Kehler dons a clean hair net and booties and watches a couple of workers brushing hot lard on wheels of cheddar, and bandaging them with a layer of cloth.
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