Jasper Hill Farm
Andy and Mateo Kehler were already making award-winning cheeses at their Jasper Hill Farm, but they knew that many of their small-scale colleagues around the region had trouble storing and shipping their products. So when they were building a facility for their own stuff, they just kept building; it’s now 22,000 square feet, with seven underground vaults: different climates for everything from blues to clothbound cheddars.
–Yankee Magazine, July/August 2010
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