Jasper Hill Farm, located in the Northeast Kingdom of Vermont, about 1 hour south of the Canadian border. Founded in 2003, owned and operated by brothers Andy and Mateo Kehler with help from their families, JHF began making three cheeses and now have expanded their stock of cheese to more than a dozen. In 2008 they created “The Cellars” inside a hill on the farm to age cheese. The Cellars are an innovative 22,000 square foot labyrinth of seven different, temperature and humidity regulated vaults. Each vault was designed and calibrated to house a specific type of cheese. The Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheesemakers. Jasper Hill strives to be a sustainable farm and a leader in the cheese movement in the USA