Microbiologists get to have all the fun!! Ours is headed out on maternity leave for a few months, and we're looking for someone to take over while she's away: www.jasperhillfarm.com/job-posts/lab-intern
Young cheddar waiting to be larded in Vault 5
Oh haaaay!! Look what we have here--the hay dryer is officially up and running!! #whatsforbreakfast #instabrunch
@worthykitchen cheese plate on fleek.
#tbt our last Winnimere make of the season, exactly 100 days ago. If you have any laying around, now is the time to sell it, eat it, or do whatever else you need to do to make it disappear. Thanks for all the great feedback, and here's to an even better season in 2016!
Art imitating microbial life. photo credit: @vrazionale
Freshly larded wheels of Clothbound
Here's a shot of the only Harbison XXL to ever be made, anywhere, ever. What do you think about that??
Lest we forget
We're totally geeking on our new hay dryer! Each one of these culverts can hold two 700 lb round bales. Hot air is forced up through the bales, removing 20% of the moisture in 5 hours!! Once this bad boy is up and running, we'll be able to put up 2000 tons of dry hay this year to feed our herds. Thanks to @haydryerscompact for this awesome piece of equipment that will support grass-based dairying in our region for generations to come!
The cows aren't the only ones up here with access to excellent local forage. #ramps #andrampsandrampsandramps #nek #vermont