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Cellars at Jasper Hill, An Artisan Cheese Partnership
Winnimere is Jasper Hill Farm’s most lauded invention – a take on mountain classics like Forsterkase and Vacherin Mont d’Or. In keeping with tradition, this decadent cheese is made only during winter months from the farm’s herd of Ayrshire cows as their fresh, raw milk achieves peak richness.
Twenty two thousand square feet, seven underground vaults and a dream as big as the American cheese movement, Cellars is cutting edge and visionary both in its conception and implementation. Five years ago Mateo and Andy Kehler and their families started making cheese at Jasper Hill Farm, and inspired by their experience and success, were happy to explore the opportunity to expand by starting this new company when it was presented. The concept of Cellars fits perfectly into the long-term vision and goals that began with the birth of Jasper Hill Farm.