Adam Smith

Adam has spent the last decade working with artisan cheese and their producers.  Graduating with a BA in Interdisciplinary Studies from the University of Missouri, Smith focused on natural systems and social sciences.  Post-graduation Smith co-owned Green Stone Designs, a landscaping company offering sustainable solutions for lawn and garden care.  A passion for food, however, eventually led him down another professional path. Smith attained culinary skills through back-of-house restaurant work, followed by a position in specialty retail as the cheese counter manager at the Wine Merchant of St. Louis.  This experience marked a professional calling.  Smith was hired to Cowgirl Creamery's retail management team culminating in a post as the General Manager of their Washington D.C. location.  In 2012, Smith represented Cowgirl Creamery in the Cheesemonger Invitational and placed 1st among a roster of cheese professionals from around the world.  With a firm footing in cheese, Smith’s desire to expand his repertoire to include charcuterie led him to France for an immersion study of traditional methods.  Returning to Vermont in 2012, Smith joined the team at Jasper Hill Farm, a dynamic company committed to sustaining Vermont's working landscape, which is comprised of two dairy farms, two creameries, four partner producers and the central aging facility at the Cellars. Smith served as the resident Chef du Cave at the Cellars at Jasper Hill from 2013-2017.  Overseeing all operations related to affinage, Smith dedicated his time to ensuring that the cheese, the team and the facility are all well cared for.