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@summercellars
Welcome to Summer Cellars: A Whole Foods Market Trip to the Cellars at Jasper Hill Farm, with special guest Hervé Mons. July 17-19, 2011 in Greensboro, VT.
Watch this quick intro and enjoy each post. This blog is the only appropriate response to the question, "How was your trip?" ...Life changing...
I hope these videos and posts give you a sense of immersion into cheese making that we had at the farm. Feel free to ask me any questions, or send any comments my way. Enjoy!
The beautiful Lake View Inn was home base. This historic building (with no need for keys or locking doors) plays a vital roll in Greensboro's renascent culture, housing Jasper Hill Farm's many guests:
The Lakeview Inn supports Vermont’s working landscape by providing a study center to promote learning about and the enjoyment of local and regional food products produced by small scale food entrepreneurs.
We offer residential learning opportunities to interested individuals to promote awareness, consumption, and production of food from small scale enterprises in Vermont and other rural landscapes. We house student interns conducting experiential learning at local agribusinesses. We welcome writers, artists and musicians for short term residential stays.
Jasper Hill Farm: Mateo and Andy knew that this is where they wanted to begin building a new tradition in American craft cheese. They purchased the farm of Jasper Hill. The old run down barn, and attached house belonged to Jasper Hill and now house his surviving son.
The Kehler's built, WITH THEIR OWN HANDS, the house next to their functioning barn that houses their select herd of Ayrshire cattle. On the bottom floor they make cheese, on the top two floors Mateo lives with his wife Angie and their two children.
Everyone who has come to the farm have a similar story as the Kehlers. The farm is a beacon for like-minds. Everyone we met at Jasper Hill spoke the same language. There was a shared love of place. An appreciation for the grandeur of rural Vermont. There was a religious love of cheese. A strong belief in the value of hand crafted goods. A passion for true community. A real sense of history. A mission that goes beyond the individual.
These few buildings house people that are changing Vermont and the world.
Andy and Mateo Kehler. The nouveau hippies of vermont. : )
It was an honor to have Laure and Hervé join us in Vermont. The sales contest that led us here included selling Jasper Hill Farm Cheeses as well as Hervé Mons cheeses. Laure now lives closer in New York City but it's quite the trek across the Atlantic for Hervé and then a two hour drive from the nearest airport for him to join us.
His joy and energy are infectious. Whether it's inspecting cheese or telling a joke, everything he does, he does with gusto and strength.
*side note: He's quite the runner! He invited William on a morning run - which involved about an hour of sprinting! William kept up and was rewarded with an after run, nice swim in the cool waters of the local lake.
On the last day we presented our gracious hosts with gifts from a southern fashion designer named Billy Reid. Hervé, in his signature style – a wonderful mixture of playfulness and deep sincerity – wore the ribbon from the packaging as a necktie. He did so for the entire day. He’s truly a man of class!
Vince driving us from the Inn to the Farm. The Road to Jasper Hill Farm.
Vince walking us to Mateo's house/Cheese making facility, Meeting Tim the production manager and Herve and Mateo greeting each other. A quiet symphony.
*and I'm not going to lie, I think I teared up a little bit when Herve and Mateo hugged. I was just emotional the whole trip... : )
Laure Dubouloz comes from a family of affineurs and retailers beginning with her grandfather who built the caves in the Savoie region. Laure’s father eventually took over the business and Laure helped whenever she was not in school. After completing the lower grades, she went on to Agricultural school where her learning about farming and the animals led her into cheesemaking. She’s been able to use all she has learned and learned even more by working side by side by Hervé Mons the last several years and She now heads the American sales for Hervé Mons.
People are starting to believe {in us} now because of the Cellars...we aren’t just one farm that went rogue...we’re now a market.
- Mateo Kehler
The long term vision, is to have 10 farms within a 15 mile radius of the cellars that are producing the lion's share of the milk going into our cheese.
Mateo
Mateo describes Herve's helping hand in the planning of the cellars and talks about an upcoming trip he's organized for Vermont fairy farmers. The itinerary sounds amazing. Wish we could join.
Jasper Hill/Hervé Mons Time Line
The meeting of two affineurs:
Pre Hervé Mons: 1999-2002: Working with French, English, American and Spanish cheese makers to develop recipes and techniques
2003: Mateo meets Hervé
2005 - 2006: Hervé helps Mateo build the Cellars, with Mateo making regular trips to NY to meet Hervé and discuss design and building plans. The idea had been imagined prior, but ground was broken before plans were even finished upon winning Best in Show at ACS for Clothbound - summer 2006.
2007 - Present: Hervé makes regular trips to Greensboro
Planned trip in Sept of 2011: Hervé, Mateo and Laure will travel to Neal's Yard Dairy, then to Geneva to travel to Fort Comte Marcel Petite, drive down through Savoie to visit Laure's family who are affineurs and see production of cheeses that Hervé cellars.
It's one thing to hear about someone. It's another to see that person in magazines or online. But actually being face to face has exponential impact.
The Hervé Mons/Whole Food's partnership runs deep. Thanks to Cathy Strange we have a partner in Hervé unlike any other retailer of our scale in the world.
Hervé was VERY humble and very willing to feed us all the knowledge he could. Here are some photos of him and William discussing the intricacies of cheese making.
Zoe's Whole Foods Email During Our Trip
From: zoe brickley
Sent: Monday, July 18, 2011 10:30 AM To: SO ALL Cheesebuyers Cc: Vince Razionale Subject: Cellars at Jasper Hill - Invite to Order: arriving 8/3
Hi All, I'm happy to report that we have William, Randall, and Bryan are slaving away in the Cheese house with Mateo and Herve as I type! We have a busy trip planned for them - wish all of you could be here too - here's to next year!
A quick 360 glance at the inside of the cheese making room
Before we enter the production room, Mateo speaks on milk quality and relationships with Farmers.