(Exceptions were small, soft cheeses like Harbison that don’t require cutting for retail.) “We had known that the writing was on the wall,” says Brickley, regarding the need to have more available sales channels to consumers when restaurants were reduced to takeout only and labor resources were stretched thin. Prior to this year, most Jasper Hill cheeses were only available by direct order to individual consumers, wholesale to restaurants, or as whole wheels to specialty retail shops that could do their own cutting.
Jasper hill creamery full#
I recently spoke with Zoe Brickley who manages marketing at Jasper Hill Farm about several new initiatives that were developed over the summer, borne of the necessity of this moment to help keep them operating in full force during uncertain times. (For related reading on Cheese Professor, see Kristine Hansen’s article Three Ways Wisconsin Cheesemakers are Responding to COVID-19.) In a recent article for Wine Spectator, Mateo Kehler outlined how he had to lease out his herd to neighboring farms to stay solvent, concluding: “We're going to survive this, but only if we can figure out the cash flow through the summer."
With small businesses, especially small food businesses, struggling in the wake of a COVID climate, meaningful creative thinking is tantamount to long-term sustainability. Innovation driven by ethos-“meaningful work in a place that we love”-has always pushed Jasper Hill forward, and never has it been more important to do so than now.
0 kommentar(er)
