cave aging

Jasper Hill Farm is a Vermont creamery and cheese aging operation in Greensboro, Vermont's Northeast Kingdom. Its cheeses are ripened at The Cellars at Jasper Hill, a 22,000 square-foot underground cave-aging system with seven climate-controlled vaults. Two creameries produce fourteen distinct kinds of cheese, and the company also provides affinage, distribution, and marketing services for other local cheesemakers.

affinage (cheese aging)cheesemakingcropping pasturedistribution and marketing for local cheesemakersregenerative agriculture

Uplands Cheese is a family dairy farm and artisan cheesemaker on Pleasant Ridge in the Driftless Region of southwest Wisconsin. With a herd of 150 crossbred cows on 500 acres of pasture, they make seasonal cheese in a single batch each morning of their 200-day grazing season, then age it in open-air caves before shipping around the country.

farmstead cheesemakingseasonal grazingshipping cheese nationwide

Goot Essa is a family-run, Amish-rooted cheesemaker in Howard, Pennsylvania, founded in 2001 as a cooperative of six families. It produces small-batch, cave-aged artisanal cow, goat, and sheep milk cheeses from traditional Amish recipes, along with condiments, fudge, meats, crackers, and gift baskets, and ships anywhere in the United States.

cheesemakingshippingsmall-batch productionwholesale