After a lengthy R&D process, we’re proud to premier our latest Saxelby exclusive!!!
Calderwood begins as a wheel of Alpha Tolman, Jasper Hill’s delicious alpine-style cheese, which spends several months of its aging process coated in hay from lush Vermont pastures located right on the farm.
The hay used to make Calderwood is harvested from pastures surrounding Jasper Hill Farm and dried in a special hay drying machine. The Calderwood Cropping Center, the first machine of its kind in the United States, can dry hay in a matter of a few hours, where it would take 3-4 days to dry in a sunny field. Jasper Hill Farm’s founders, Andy and Mateo Kehler, observed a hay dryer in action in Parma Italy, a region whose cheese calls for grass-fed milk, but whose climate is a bit too rainy for making consistent dry hay, and were inspired to bring the Italian technology stateside. The Cropping Center allows them to make high quality dry hay for feed that lasts the whole year, which is paramount to their quality standards as cheesemakers. Many of Jasper Hill’s award-winning cheeses are crafted from raw milk. Good quality hay is a key ingredient in the cheesemaking process, ensuring the microbiology of the cows’ digestive systems and the milk itself is at an optimal place for cheesemaking.
Above: Calderwood Cropping Center