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). It all belongs to the cheesemongers at Jasper Hill Farm, which I’m visiting on this episode of How to Make It to learn how the team is making its prized Winnimere — their take on Jura cheese classics like Vacherin.
The day starts by visiting the farm’s herd of cows. In about two hours, all that fresh milk from the cows on the farm of Jasper Hill becomes the freshest cheese.
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