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Mateo Kehler
Co-founder
- Discipline
- Other
i. Biography
The 1998 land purchase set the operating frame: a farm built around milk, cellars, natural rind raw cheese, and a working philosophy tied to place rather than abstraction. “My brother Andy and I started making cheese in Greensboro, Vermont, in the spring of 2003. We wanted to satisfy three fundamental needs: meaningful work, in a place that we love, with people we love.” Mateo has said.
The Ascent
Farmstead cheesemaking at Jasper Hill Farm has been tied to ownership, operation, and daily make-room responsibility since 1999, with Mateo Kehler as owner, operator, and cheesemaker. In 2008, the same work extended into affineur infrastructure through the Cellars at Jasper Hill, where building and operation became part of the craft system.
The Work Today
Natural rind raw cheese depends on milk quality, rind management, cellar conditions, and time. At Jasper Hill Farm in Greensboro, Vermont, Kehler works as co-founder and cheesemaker within that discipline, making cheese whose ripening is shaped by the farm and the cellars around it.
Acclaim
Competition results have marked the range of Jasper Hill’s work across blue, washed, and cellar-ripened cheeses: Mateo's honors include Bayley Hazen Blue — World's Best Unpasteurized Cheese (2014), Alpha Tolman — Best of Class (2025), Bayley Hazen Blue — Best of Class (top 10 finisher) (2025), Withersbrook Blue — Runner Up Best of Show and Best of Class (2025), Whitney — Best of Show (2022), and Harbison — Best of Show (2018).
Profile updated July 2026
FAQ
Asked of Mateo
What does Mateo Kehler do now?
Mateo Kehler is co-founder.
What recognition has Mateo Kehler received?
Bayley Hazen Blue — World's Best Unpasteurized Cheese (2014).
What is Mateo Kehler known for?
Natural rind raw cheese.
