Welcome to Jasper Hill Farm
We are a small family farm located in Greensboro, the heart of Vermont’s beautiful Northeast Kingdom. We took on Jasper Hill Farm, which had fallen into dereliction like so many throughout Vermont, 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. We struggled to come up with an alternative production model capable of sustaining us, and the land. After exploring a few bad ideas (farmstead beer and baked tofu from our own soybeans stands out) we settled on farmstead cheese, and spent the next five years building the skills-base necessary to achieve our mission. In July 2002 we purchased 15 Ayrshire heifers and so began our adventure in sustainable agricultural development.
We are currently making three varieties of raw milk cheese. Aspenhurst, a cloth bound cheddar-style cheese, (actually for all you caseophiles a variation of a traditional English Leicester); 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.
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.
