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Harbison: the rich (and sustainable) farmstead cheese | OregonLive.com

By SASHA DAVIES

Photograph by FAITH CATHCART

Andy and Mateo Kehler started much more than a farmstead cheese company in 2003 when they began making cheese at Jasper Hill Farm. For generations, their family spent summers in northeastern Vermont, and as the boys grew, they watched the farming industry decline to the verge of collapse. Jasper Hill Farm and its cheese were the first steps in their vision to revitalize the landscape and the economy in the region.

When the Kehler boys were kids, a 35- to 40-cow dairy farm could sustain a family. They were determined to make that a reality again, adding value to their milk by transforming it into artisan cheese. Their cheeses were an immediate success, and that was all the inspiration they needed to blast into part of their acreage in 2007 to construct the Cellars at Jasper Hill’s site near Greensboro…

Read on! Harbison: the rich (and sustainable) farmstead cheese | OregonLive.com.

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