{"id":50418,"date":"2026-02-03T09:59:00","date_gmt":"2026-02-03T14:59:00","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=50418"},"modified":"2026-01-22T16:11:20","modified_gmt":"2026-01-22T21:11:20","slug":"jasper-hill-farm-blue-cheese","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/stories\/cheesemaker-profile\/jasper-hill-farm-blue-cheese\/","title":{"rendered":"Why the Best Blue Cheeses Today Are Coming from Vermont"},"content":{"rendered":"\n

How Jasper Hill Farm sets the bar for blue cheese<\/h4>\n\n\n\n
\n
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In Jasper Hill’s aging caves, oblong wheels of Bayley Hazen Blue develop depth of flavor. Photograph supplied by Jasper Hill.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

For nearly two decades, Bayley Hazen Blue has defined Jasper Hill Farm\u2019s approach to blue cheese. Since its debut in 2003, the flagship blue-veined beauty has collected myriad accolades, including a spot in the top 14 at the 2024\u20132025 World Cheese Awards. In 2024, the creamery introduced two new variations: Withersbrook Blue, a square format aged in a cryovac pouch with a splash of local Eden Ciders Ice Cider; and Barnstorm Blue, a collaboration with the Murray\u2019s Cheese Caves team, washed in malty ale from Focal Point Beer Co. Though the trio shares the same recipe, each develops its own personality.<\/p>\n\n\n\n

The results speak for themselves: At the 2025 American Cheese Society Judging & Competition, all three of Jasper Hill\u2019s blues landed in the top 10, with Withersbrook taking home Second Place Best of Show. There is no denying that Jasper Hill is setting the standard for American blue cheese\u2014and perhaps blue cheese everywhere.<\/p>\n\n\n\n

Co-founder Mateo Kehler attributes Jasper Hill\u2019s success to the foundation of its cheeses: high-quality raw milk from its herd and the microclimate of Vermont caves. \u201cWe are cheesemakers who are farming, not farmers who are making cheese,\u201d he says. \u201cUltimately, as cheesemakers, we\u2019re looking for ways to really celebrate and highlight the milk and the farming system that connects the cheese to the landscape and all the practices that inform the microbial ecology of our cheeses.\u201d<\/p>\n\n\n\n

The second pillar of success is the Cellars\u2014the on-site aging facility where Jasper Hill has shaped its style over time. Blues are aged at a warmer temperature than usual producers\u2014around 57 to 58\u00b0F\u2014which encourages proteolysis (protein breakdown) over lipolysis (fat breakdown). The result? Sweet, umami depth without the methyl ethyl ketone flavors that can be unappealing. Kehler believes initial ripening at a warm temperature is the key to making approachable, standout blues.<\/p>\n\n\n\n

From that foundation, Jasper Hill has reimagined how its family of blues takes shape\u2014not by changing recipes, but by exploring form and affinage. \u201cWhen you change the shape of a cheese, it changes salt migration, drainage, the rind-to-paste ratio, moisture and acidification dynamics,\u201d Kehler explains. \u201cIt becomes a totally different product.\u201d<\/p>\n\n\n\n

This artful balance of precise milk sourcing, intentional cave-aging, and exploration of new formats has allowed Jasper Hill to redefine what American blue cheese can be. By pushing boundaries while staying true to its raw-milk roots, Jasper Hill\u2019s not just perfecting a style\u2014it\u2019s revolutionizing it.<\/p>\n","protected":false},"excerpt":{"rendered":"

For nearly two decades, Bayley Hazen Blue has defined Jasper Hill Farm\u2019s approach to blue cheese. Since its debut in 2003, the flagship blue-veined beauty has collected myriad accolades, including a spot in the top 14 at the 2024\u20132025 World Cheese Awards. In 2024, the creamery introduced two new variations: Withersbrook Blue, a square format aged in a cryovac pouch with a splash of local Eden Ciders Ice Cider; and Barnstorm Blue, a collaboration with the Murray\u2019s Cheese Caves team, washed in malty ale from Focal Point Beer Co. Though the trio shares the same recipe, each develops its own personality.<\/p>\n","protected":false},"author":114,"featured_media":50422,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[33649,26354],"tags":[],"coauthors":[33619],"class_list":["post-50418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheesemaker-profile","category-stories"],"acf":[],"yoast_head":"\nWhy the Best Blue Cheeses Today Are Coming from Vermont | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"For nearly two decades, Bayley Hazen Blue has defined Jasper Hill Farm\u2019s approach to blue cheese. 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