Matt Spiegler serves as Head Cheesemaker at Churchtown Dairy where he produces an award-winning line of biodynamic cheeses. Matt learned cheese making at the University of Vermont and Jasper Hill Farm before establishing the creamery at Churchtown Dairy. Every day Matt works with the milk to identify its strengths and weaknesses and what styles it is well suited for in order to produce high-quality cheeses that are both delicious and an expression of Churchtown Dairy’s unique terroir and herd.