Jasper hill farm cheese2/20/2024 ![]() We love cheese, we love our work, and we love where we live. ![]() We always check our applicant archive before casting a wider net. Things can change fast around here as we grow. To celebrate our team and our accomplishments, we also host pizza parties and company-wide gatherings like our annual holiday party.Įven if we aren't hiring for the specific opportunity you are looking for, feel free to submit an application for us to keep on file. We also celebrate food together by cooking for each other at regular family meals in our staff kitchen. All are provided free fresh veggies during the growing season, as well as ample opportunity to enjoy cheeses of all kinds year-round, and access to sustainably-raised meat at a reduced price. We encourage our employees to enjoy good food in a variety of ways. If you’re looking for a food-centric gift to give this holiday season, the Jasper Hill Cheese Club could be right for you. The passion for what we do, and the desire to do our best, radiates throughout our entire team. This cheese subscription box is worth it if you love cheese, want to support artisan producers, and miss ordering the ubiquitous restaurant cheese plate. In addition to Health Insurance and 401K, the work at Jasper Hill offers a strong sense of teamwork and immersion in great food. Brothers Andy and Mateo Kehler decided to start a business in Vermonts Northeast Kingdom because their family had ties to the land there for over 100 years, summering a. Our mission is to make the highest possible quality agricultural products, in a way that sustains Vermont's working landscape. The Cellars at Jasper Hill Farm is the result of a perfect storm between two ambitious brothers, Cabot Creamery, and an award-winning wheel of cheese. We are a stable but growing company looking for driven professionals to help us make progress on our goals. Victoria, charged with bringing our cheeses to peak ripeness, turns every piece daily for the first two weeks, after which they are turned twice a week until they are ready to ship.If this sounds like something you're interested in, we'd like to hear from you. We buy as much milk as we can from two small farms in Greensboro, which goes into making our pasteurized soft cheeses like Willoughby and Harbison. Then it’s down to the cellar where over the next weeks they will really come to life, developing a living rind and beginning to ripen. ![]() The curd drains in the moulds for a couple of days before being turned out onto racks and being hand salted. These natural and backyard compostable wooden curls are produced from sustainably harvested Vermont lumber right up the road from our farm. Angie hand ladles the curd from eighteen five-gallon buckets into approximately 200 perforated cups over the course of the morning. Every shipment of cheese will arrive in our signature blue box packed with care on a bed of locally produced Sylvacurl. With a passion for fungi, Mateo works throughout the company, making and tasting cheese. The slow lactic fermentation that takes place overnight renders the milk yogurt-like by morning, when Angie arrives in darkness to prepare turning curd to cheese. A team of brothers are proud to be the cheesemakers at Jasper Hill Farm. Mateo adds starter culture before Andy is finished milking. "Every other evening, Constant Bliss is made from fresh warm milk right out of the cow. Here's how Jasper Hill Farm describes the process of making one of their most famous cheeses, Constant Bliss, a raw, whole milk cheese based on a Chaource recipe: It's important to this family that they are living examples of how it is still possible to prosper on a rocky hillside farm in Greensboro, Vermont. Jasper Hill Farm takes pride that their cheeses represent not only the highest quality, but that they come from the milk of their own farm.
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