We are a small family farm located in Greensboro, the heart of Vermont’s beautiful Northeast Kingdom. We started Jasper Hill Farm, in the summer of 1998. Greensboro lost five dairy farms that year, a blow to the working landscape that beautifies this part of the world. In July 2002 we purchased 15 Ayrshire heifers and so began our adventure in sustainable agricultural development.

We are currently making three varieties of cheese. 

Bayley Hazen Blue, a natural rinded blue-veined cheese with a dense chocolaty paste that melts on the tongue; and Constant Bliss, a soft, mold-ripened bit of yumminess. Seasonally, we also make Winnimere. Washed in Lambic beer, this lush cheese smells "rowdy" but has a smooth sweet milky flavor accented by a woodsy aromatic depth.

Our intent is to create far more than just great cheese however—we hope to create a business model that can be replicated by others interested in making a transition to value-added production. By purchasing our cheese, or the products of other local producers you are ensuring the long-term viability of the farms that keep Vermont beautiful. Thank you.