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Small cheesemakers invest in a stinky science

Mr Kehler is working with scientists to use microbiology to create better cheeses.

Greensboro, Vermont

THERE is no sign announcing that you have arrived at Jasper Hill Farm, a creamery in the Northeast Kingdom, as Vermonters call that end of their state, but you cannot miss it. The main barn is painted midnight blue with a giant cheese moon and cows floating happily in

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