Jasper Hill Farm Cheese Making Gets French Advantage

Mateo Kehler, the cheesemaker who owns the Jasper Hill farm in northern Vermont with his brother Andy, has just eliminated a lot of back...


Mateo Kehler, the cheesemaker who owns the Jasper Hill farm in northern Vermont with his brother Andy, has just eliminated a lot of back-breaking work for the famous creamery. He bought some large copper vats that a cheese maker from ComtĂ© du Jura, in eastern France, no longer uses because they have moved on to larger equipment. The used tanks, with a capacity of 3,000 liters (3,170 pints) of milk, replace Mr. Kehler’s smaller vessels. Most importantly, they are designed in such a way that the curd is transferred by gravity to a vacuum system down to the lower level of the creamery where it is pressed and formed, and no longer requires the manual chore of moving the curd manually. . “It’s automated, easier to clean, there is no waste, we can make more cheese and they will be more consistent,” he said. Alpha Tolman, Whitney and Highlander are the varieties produced with the new equipment.

Jasper Hill Farm, jasperhillfarm.com.

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Newsrust - US Top News: Jasper Hill Farm Cheese Making Gets French Advantage
Jasper Hill Farm Cheese Making Gets French Advantage
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