The Cellars at Jasper Hill in Greensboro, Vt. is an engineering marvel, a 21,000-square-foot structure built underground at a depth where the earth's natural temperature and humidity are perfect for aging cheese. When a heating and ventilating issue developed in the Cellars' cheese caves, which threatened cheese quality, conventional solutions proposed by professional engineers fell flat. The company's frustrated co-founder, Andy Kehler, a 1993 UVM alumnus, finally turned to four UVM engineering students for their ideas. The students' solution may have solved Kehler's problem -- and an industry's.
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