The Cellars at Jasper Hill could be called a cheese lovers Eden. What started out as a small farm in Greensboro has grown into an eight million dollar a year artisan cheese business. The centerpiece of the farm is a huge cave where hundreds of cheeses are aged to perfection. Jasper Hill's pungent but delicious Winnimere cheese won Best in Show at the 2013 American Cheese Society Conference this year. Sally Pollak, who writes for the Burlington Free Press Savorvore Section, tells us about her recent visit to The Cellars at Jasper Hills.
The VPR Cafe is produced in collaboration with The Burlington Free Press, where you can read more about Jasper Hill and the science of cheese making. The VPR Cafe is made possible on VPR by the Vermont Community FoundationFood & Farm Initiative.
