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At Jasper Hill Farms, a magical alchemy yields award-winning cheese

He’s caveman-in-chief, overseer of a dank, cool, pungent $3 million subterranean empire.

Wheels of clothbound Cabot cheddar are stacked nearly to the ceiling of a massive concrete aging cellar at Jaspar Hill Farms, where science and the cheesemaker’s art are being innovatively combined to create award-winning cheeses. Photo by Andrew Nemethy - See more at: http://vtdigger.org/2013/09/15/in-this-state-at-jasper-hill-farms-a-magical-alchemy-yields-award-winning-cheese/#sthash.NwNpGrIt.dpuf

Wheels of clothbound Cabot cheddar are stacked nearly to the ceiling of a massive concrete aging cellar at Jaspar Hill Farms, where science and the cheesemaker’s art are being innovatively combined to create award-winning cheeses. Photo by Andrew Nemethy – See more at: http://vtdigger.org/2013/09/15/in-this-state-at-jasper-hill-farms-a-magical-alchemy-yields-award-winning-cheese/#sthash.NwNpGrIt.dpuf

He’s also a not-so-mad scientist in charge of a remarkable experiment, not to mention probably Vermont’s most unusual workplace.

He’s Mateo Kehler, one half of the dynamic duo (along with brother Andy) who founded Jasper Hill Farms in Greensboro after a career search that meandered from beer making to tofu. They eventually looked to the dairy farms that dotted this northern landscape as a way to make a living and hew close to their roots on the 200-acre farm near where they spent summer childhood vacations.

via In This State: At Jasper Hill Farms, a magical alchemy yields award-winning cheese.

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One comment on “At Jasper Hill Farms, a magical alchemy yields award-winning cheese

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