Jasper Hill Farm

Our farmstead cheeses are made with fresh milk from our herd of registered Ayrshire cows in Vermont's beautiful Northeast Kingdom. Throughout the spring, summer and fall, our cows rotate through our pastures feasting on a fresh piece of grass after each milking. We capture the sunshine that feeds the diverse flora in our pastures in our milk and distill the essence of pasture into the complex flavors found in our cheeses. As the season progresses and the ecology of pastures change, so does the microflora in our milk and the complexity and flavor of our cheese. Each batch of our handcrafted cheeses is therefore unique- a taste in time! We hope you will enjoy tracking and tasting the procession of flavors as much as we enjoy capturing them for you.

We are currently making three varieties of raw milk cheese. Aspenhurst, a cheddar-like full-flavored bandaged hard cheese; Bayley Hazen Blue, a creamy natural-rinded, blue veined cheese; and Constant Bliss, a soft mold-ripeded bit of yumminess.

Our cheese is available throughout Vermont and at fine food shops across the country. For location and availability, or if you have any other questions, please feel free to write of call.