On a rutted-out, unmarked dirt road deep in the hills of Greensboro, Vermont, there are more cows than humans. Tenfold. This is the world of small creeks, covered bridges and rolling hills that lead to the small mountains of Vermont; it’s also HQ for a Wonka-like cheese operation known as Jasper Hill Farm and Cellars. This is a land of milk turned art, and the staff at Jasper take their cheese seriously. They geek on the microflora of raw milk, rally against pasteurization laws, and have spent millions on developing a state-of-the-art, seven-vault cellar for aging some of the most awarded cheese in America.