Posted in About Us, Cheese, Food Science, Local, Producer Profile, Travelogues, United States, tagged Cheese, Jasper Hill, Bayley Hazen Blue, cheesemaking, Jasper Hill Farm, whey, cheesemakers, curds, Landaff, food, Winnimere, Cellars at Jasper Hill, rennet, Cabot Clothbound Cheddar, Oma, Constant Bliss, Moses Sleeper, Ascutney Mountain on September 9, 2011 |
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TOP ROW (L-R): Cabot airing, Bayley Hazen salting, Bayley Hazen pH graph + rocks under the cheese racks help with moisture control. BOTTOM ROW (L-R): Moses Sleeper in 20% brine, Landaff cheese and Bayley Hazen in its forms.
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. As a result, I want to share a bit of what got me so excited! (more…)
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