{"id":36440,"date":"2019-03-08T14:58:24","date_gmt":"2019-03-08T19:58:24","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36440"},"modified":"2019-03-08T14:58:24","modified_gmt":"2019-03-08T19:58:24","slug":"voicings-mateo-kehler","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/voicings-mateo-kehler\/","title":{"rendered":"Voicings: Mateo Kehler"},"content":{"rendered":"

W<\/span>hen Mateo Kehler and his brother, Andy<\/a>, spontaneously purchased a farm in Greensboro<\/a>, Vermont, in 1998, they weren\u2019t exactly sure what to do with it. So, they took some time to think. Following the purchase, Kehler\u2019s studies in rural economic development led him to the London School of Economics and subsequently Neal\u2019s Yard Dairy<\/a>, one of the UK\u2019s premier cheese shops.<\/p>\n

Armed with new knowledge, Mateo and Andy opened Jasper Hill Farm<\/a> in 2003. By 2006, their Cabot Clothbound Cheddar<\/a> had won Best of Show at the American Cheese Society Judging and Competition, and in 2018 Jasper Hill netted both Best of Show (for Harbison<\/a>) and first runner up (for Calderwood<\/a>). These days, Jasper Hill is dedicated to setting the standard for artisan cheese, recently constructing a large-scale hay drying facility as well as a microbiology lab. We caught up with Mateo to talk science, Greensboro, and\u2014of course\u2014delicious wedges and wheels.<\/p>\n

\n

On How to be the Best<\/h4>\n

Work. It\u2019s like being an Olympic athlete or a concert pianist: Lots of people can get 90 percent of the way there, but it\u2019s how you deal with the last 5 or 10 percent. Andy and I worked so hard [starting the business]. Now there are 80 of us, and we work so fucking hard.<\/p>\n

On the Value of the Cellars at Jasper Hill<\/h4>\n

From a finance perspective, cheese is a store of value that increases over time, and the Cellars [affinage facility] is like a bank. So, if you think about this bank, and the inventory increasing in value as cheese ripens, on the finance side we\u2019re leveraging that inventory to support a producer group and thousands of acres of land associated with those producers.<\/p>\n

On Training and Teamwork<\/h4>\n

I\u2019m a professional amateur. The reason we\u2019ve done so well is we\u2019ve able to attract talented people who are mission-driven\u2014money\u2019s important, but you can\u2019t pay people to care. In lots of ways, my job is to connect the work we\u2019re doing to the world beyond.<\/p>\n

On Staying Ahead<\/h4>\n

It\u2019s our mission to be the standard bearers for quality and innovation in the artisan cheese industry. It\u2019s our mission to be ahead of the game.<\/p>\n

On the Working Landscape<\/h4>\n

The landscape is the backbone of the economy in rural Vermont. In order for it to survive, we need to develop markets and higher value products, with a return of a different order of magnitude. Those returns are distributed differently across our producer group than what commodity markets do. So this is an economic and agricultural experiment and our response to globalization.<\/span><\/p>\n

On Milk and Microbes<\/h4>\n

We milk cows, but we also farm microbes. [Unlike an industrial operation,] we actually manage the microbiology from our forage straight through our finished product; we\u2019re managing the whole chain.<\/p>\n

On Meaningful Work<\/h4>\n

At the end of the day, we\u2019re trying to satisfy three fundamental needs: meaningful work, in a place that we love, with people that we love. And to us, that\u2019s a whole life.<\/p>\n","protected":false},"excerpt":{"rendered":"

We caught up with Mateo Kehler, co-owner of the award-winning Jasper Hill Farm, to talk science and delicious wedges and wheels. <\/p>\n","protected":false},"author":99,"featured_media":36442,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[14],"tags":[3081,4194,10527,2798,10524,2568,1104,2477,317,10525,1068,981,10526],"coauthors":[5710],"class_list":["post-36440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-voicings","tag-cabot-clothbound-cheddar","tag-calderwood","tag-greensboro","tag-harbison","tag-hay-drying","tag-interview","tag-jasper-hill-farm","tag-mateo-kehler","tag-cheese-science","tag-the-cellars","tag-vermont","tag-voicings","tag-working-landscape"],"acf":[],"yoast_head":"\nMateo Kehler is 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