clock menu more-arrow no yes mobile

Filed under:

Watch: Inside a Vermont Dairy Farm With the Country’s Largest Cheese Cave

Jasper Hill Farm makes its prized Winnimere 30 feet underground

Welcome back to How to Make It, Eater’s video series that highlights some of the craziest jobs in the food world.

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.

Follow Eater on YouTube for more videos | Like Eater on Facebook to never miss a video

Eater Events

Join Eater and Shopify for a Holiday Market in New York


The Brands Moving South Asian Food Beyond the Ethnic Aisle


How NYC’s Don Angie Makes Its Viral Lasagna