Cave to Co-op, September 2024

The Kehlers began farming and making cheese with a goal of creating a model to be replicated by other farmers in Vermont who wished to diversify their quickly disappearing farms into more workable options. They wanted to demonstrate that it is still possible to prosper on a rocky hillside farm, creating a vehicle for the renewal of the local dairy economy in the form of a business model that can be replicated by other dairy farms.

Andy and Mateo have a small herd of registered Ayrshire cows. Ayrshires are a high component breed; their milk is rich in protein and fat. It is the qualities of these components that sets the breed apart. They produce small fat globules, which break down easily during the ripening process yielding clean consistent flavors. Ayrshires are also the most efficient feed converters of any dairy breed; they are great grazers. They are also quite spoiled. Jasper Hill’s cows go out on a fresh piece of pasture after every milking during the spring, summer, fall and are fed a ration of dry hay through the winter when they stay in, avoiding harsh winter wind and snow while listening to a great selection of jazz and classical music.

Jasper Hill works with Cabot Co-op graders to hand select vats of young cheese that are suited to graceful cave-ripening. Upon arrival to a temperature and humidity controlled cave within the Cellars, blocks are coated with lard, brushed, and turned in order to cultivate a living natural rind. These traditional methods impart unique complexity to the developing cheese.

Vault 5 is distinct from the other cave aged cheddars for the inclusion of Alpine-style cultures in the cheese make. This unique set of microflora help to develop sweet, nutty flavors as well as a more pliant, meltable texture.

The French Dip

• 2 tablespoons unsalted butter
• 2 onions, halved lengthwise and thinly sliced
• 2 tablespoons brandy
• 2.5 pounds beef eye round
• 2 .5 cups low-salt beef broth
• 1 cup beer (such as pale ale)
• 1 tablespoon kosher salt
• 1 garlic clove, smashed
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 2 baguettes, halved lengthwise, cut crosswise into 4 pieces each
• 6 oz block of Vault No 5, rind trimmed off, sliced thin

Press Warm; set timer for 12 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Melt butter in the pot; add onions and cook, stirring occasionally, until caramelized, about 10 minutes. Add brandy and cook until evaporated, about 2 minutes. Add beef, broth, beer, salt, garlic, rosemary, thyme, bay leaf, and pepper. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start again to cook.

Let pressure release naturally. Remove lid and transfer beef to a carving board; let stand for 10 minutes. Slice beef very thinly against the grain. Transfer onions and jus to a bowl. Place bottom halves of baguettes on a work surface. Dip beef slices into cooking liquid, then place on baguette slices, divided equally. Top each slices of Vault No 5 cheddar, then top with remaining bread. Serve each sandwich with an individual bowl of onions and jus for dipping.