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The Cellars at Jasper HillDirect Loan Program
The Vermont Agricultural Credit Corporation (VACC) has worked closely with Jasper Hill Creamery owners Mateo and Andy Kehler since the brothers built a cheese-processing facility on their Greensboro dairy farm in 2003. Gaining widespread popularity for their signature cheeses over the years, Jasper Hill won national recognition in 2006 (Best of Show at the prestigious American Cheese Society competition) for the premium Clothbound Cheddar they aged for Cabot Creamery.
Demand for Jasper Hill cheeses and for Cabot Clothbound Cheddar aged at Jasper Hill grew steadily, exceeding the farm’s ability to supply. Licensed by Cabot Creamery to age, market and distribute Cabot Clothbound Cheddar, Jasper Hill decided to build on their success, and contribute to their vision of sustainable agriculture in Vermont, through the construction of large state-of-the-art cheese-aging cellars or “caves.”
The newly-formed Cellars at Jasper Hill and associated Renaissance Agventures real estate holding company secured a $500,000 VEDA loan for the project, in addition to financing provided by Union Bank, Northern Community Investment Corporation, and equity investors. A Rural Development grant was also secured, as was a loan from the Town of Greensboro, funded by a Vermont Community Development Program grant, administered by the Northeastern Vermont Development Association.
In addition to expanding on-site production and aging capacity, the new Cellars at Jasper Hill will offer an array of services to large and small scale Vermont cheese makers, ranging from technical support and maturing of cheeses to marketing, sales and distribution.
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For a limited time through the Economic Recovery and Opportunity Program (EROP), VEDA will offer the lowest rates in its history. Click here to learn more
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