DA I R Y P L A N T V I S I T S
35
AGING FACILITY MAXIMIZES
THE POTENTIAL OF CHEESES
J
asper Hill is a working dairy farm with
an on-site creamery in the Northeast
Kingdom of Vermont. An underground
aging facility maximizes the potential of
cheeses made by the creamery, as well as
those made by other local producers.
“Jasper Hill’s mission is to make the
highest possible quality products in a way
that supports Vermont’s working landscape.
We are driven to be the standard bearer of
quality and innovation in the artisan cheese
industry while promoting our regional taste
of place”, says Jason Donnelly, International
Sales.
The Cellars at Jasper Hill Farm is an
innovative 22,000 square foot underground
facility located in Greensboro, Vermont. The
Cellars were constructed for the purpose of
providing affinage, or aging expertise, as
well as distribution and marketing services
for local cheese makers.
“JASPER
HILL’S
MISSION IS
TO MAKE
THE HIGHEST
POSSIBLE
QUALITY
PRODUCTS IN
A WAY THAT
SUPPORTS
VERMONT’S
WORKING
LANDSCAPE.
THE BEST KNOWN ARTISANAL AGED CHEDDARS
O
ver one hundred years old, Carr
Valley is famous for making cheese
the traditional, old-fashioned way.
Three Master Cheesemakers make cheese from
cow, sheep and goat milk, producing over 50
original varieties, but is best known for their
artisanal aged Cheddars. Nestled amongst
the rolling hills and lush pastures of central
Wisconsin, they remain one of Wisconsin’s
traditional cheese plants, famous for making
JULY-SEPTEMBER 2019
cheese the old-fashioned way!
Carr Valley offers Aged Cheddar, Blue,
Bread Cheese (Juustoleipa), Cheddar, Cheese
Blends, Cheese Curds, Colby-Monterey Jack,
Edam, Emmentaler, Feta, Fontina, Gorgonzola,
Gouda, Havarti, Monterey Jack, Swiss, Young
Cheddar.
Carr Valley Cheese has won numerous
awards over the years and continues to offer
delicious and unique Wisconsin Cheeses.
FOOD BUSINESS GULF & MIDDLE EAST