Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture.

Jasper Hill’s mission is to make the highest possible quality products in a way that supports Vermont’s working landscape. We are driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting our regional taste of place.

Zoe Brickley began exploring the world of cheese while attending culinary school in New York City. From there she took on the role of cave manager and American buyer at Murray’s Cheese after some time spent behind the counter. Zoe now leads sales and marketing efforts for Jasper Hill Farm. She loves to educate about cheese, having presented hundreds of hours private and public organizations throughout her decade of cheese work.
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