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Tagged: Jasper Hill


A Taste of Place: The Cellars at Jasper Hill

Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather Continue Reading »

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The Cellars at Jasper Hill: Researching for Our Cheese Caves

Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont. The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor.

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Do You Eat the Rind?

Do you eat the rind? This is one of the most common questions that I get when I work on the cheese counter. My answer: yes, usually I do. Pretty much all cheese rinds are easily digestible. The primary exceptions are cloth-bound rinds and wax rinds. After that, it’s pretty much personal preference.