Dairy Delight
Reed Kehler bottle feeding an Ayrshire calf
Our Fall photo essay comes to us from Jasper Hill Farm in Greensboro, Vermont. Brothers Andy and Mateo Kehler began farming and making cheese in 2003 with a goal of creating a model to be replicated by other farmers in Vermont who wished to diversify their quickly disappearing farms into more workable options. They wanted to demonstrate that it is still possible to prosper on a rocky hillside farm, create a vehicle for the renewal of their local dairy economy in the form of a business model that can be replicated on other dairy farms. Today the farm produces a collection of professionally aged and marketed cheeses in addition to custom aging cheese for other dairies in a 22,000 square foot underground cellar.
This is such an inspiring story of how the Kehler brothers are revitalizing Vermont’s dairy industry. Their work at Jasper Hill Farm, not only producing high-quality cheeses but also creating a sustainable model that other dairy farmers can replicate, shows their commitment to preserving local agriculture. The fact that they’ve been able to succeed on challenging land while contributing to the community’s economic renewal is truly remarkable. Their underground cheese cellar is another fascinating aspect that highlights their innovative approach to dairy farming. It’s great to see how passion and smart planning can make a big impact!