HARDWICK — The baby goats craned their necks over green pen fencing as Annie Rowden walked by.
“This is future milk right here,” the 31-year-old said while the young goats — called kids — clambered to meet their visitor inside a barn at Bridgman Hill Farm.
The several dozen kids aren’t only future milk producers. They may be Jasper Hill Farm’s future, too.
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Bayley Hazen Blue is one of the most beloved cheeses in our collection. It is often referred to as a Gateway Blue—even folks who are apprehensive about blue cheese as a rule are charmed by Bayley’s fudgy melt-in-your-mouth texture, and while blue cheese has a reputation for being assertive, Bayley is buttery and well-balanced. …
Once renovated, the historic barn will become a retail destination operated by Cabot Creamery. It will host operations for Cellars at Jasper Hill, a Greensboro cheesemaker, and will be managed by the Center for an Agricultural Economy, a Hardwick nonprofit. …
Greensboro Bend, Vermont, is where you will find the country’s largest underground cheese cellars — a mountainside behemoth that’s 22,000 square feet, about 30 feet underground, and lined with numerous cheese vaults (each cheese has slightly different humidity requirements, and so each has a different vault). …
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