Mateo Kehler with his brother Andy resurrected Jasper Hill Farm in 1998 and began making cheese, with their wives Angie and Victoria, from the milk of their herd of registered Ayrshires in 2003. Since then, they have established themselves at the forefront of the American cheese industry by building an innovative business dedicated to the provision of professional grade services to cheesemakers in northern New England. The Cellars at Jasper Hill provides technical and design services, maturing and marketing services and logistics and administration services to new and existing cheesemakers. The Cellars aims to double the number of artisan cheesemakers in Vermont over the next 5 to 10 years by lowering the barriers to entry and enhancing farm viability in an effort to keep Vermont's working landscape intact.