Jasper Hill Farm

Brothers Andy and Mateo Kehler pooled their life savings in 1998 to buy a rocky hillside farm in Vermont's Northeast Kingdom — a place their family had been visiting for over a century. The old dairy barn hadn't seen cows in nearly forty years. One-third of Greensboro's farms had sold their herds that same year. The brothers saw a problem worth solving. What they built in response became some of the most decorated cheese in America.

Jasper Hill Farm is independent, founder-owned, and still run by Andy and Mateo Kehler. No outside investors. No acquisition. Just two brothers and their families building something worth keeping.

They started selling cheese in 2003. Within three years, their Cabot Clothbound Cheddar — a collaboration aging Cabot's curd in Jasper Hill's underground cellars — won Best of Show at the American Cheese Society. That single win funded the Cellars at Jasper Hill, a 22,000-square-foot, 7-vaulted underground aging facility built into the hillside. It now ages cheese from six different Vermont creameries and holds up to a million pounds of cheese at a time.

The accolades keep coming: Bayley Hazen Blue was served at the White House state dinner for French President François Hollande in 2014, Winnimere won American Cheese Society Best of Show in 2013, and multiple cheeses have taken Super Gold at the World Cheese Awards. In 2025, three of their cheeses placed in the top tier at ACS — Alpha Tolman, Bayley Hazen Blue, and Withersbrook Blue.

What makes the cheese this good? Raw milk from 45 Ayreshire cows. A dedicated on-farm microbiology lab. Cave environments calibrated for each style. And a philosophy that good cheese can't happen without healthy land, healthy animals, and meaningful work.

Products

• Bayley Hazen Blue — raw milk blue cheese, earthy and fudgy
• Harbison — soft-ripened bloomy rind wrapped in spruce bark
• Alpha Tolman — alpine-style, aged 6+ months, nutty and complex
• Cabot Clothbound Cheddar — cave-aged collaboration with Cabot Creamery
• Willoughby — washed-rind, pungent and oozy
• Winnimere — seasonal raw milk washed-rind wrapped in spruce
• Whitney — alpine-style, mild and milky, 2022 ACS Best of Show
• Withersbrook Blue — 2025 ACS runner-up Best of Show

Why We List Them

• Founded and still owned by Andy and Mateo Kehler — no outside investors, no acquisition
• Built from scratch on a family-loved Vermont farm; the name belonged to a previous owner, not a branding team
• Multiple American Cheese Society and World Cheese Awards wins including two Best of Show titles
• Served at the White House — called out by name at the 2014 French Presidential state dinner
• The Cellars at Jasper Hill supports five other small Vermont creameries, reducing barriers for artisan producers
• Raw milk, farmstead production, with a serious microbiology lab for quality control