Bite off more than you can chew! Visit Southern Vermont's wonderful cheesemakers this weekend!

Contributed by

Meghan Sheradin



Best Visited in

Spring, Summer, Winter, Fall

  • 1

    Consider Bardwell Farm

    1333 Rt 153 West Pawlett, VT 05775

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    Consider Bardwell Farm in West Pawlet Vermont is a producer of award winning handmade cheese from goat and cow milk. Our animals rotationally graze on organic pastures to produce the sweetest milk and tastiest cheese. Our raw milk cheese is antibiotic and hormone free, and nutritionally complete. Farm tours, cheese-making workshops, and farm dinners scheduled throughout the year.

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  • 2

    Crowley Cheese

    14 Crowley Lane Mount Holly, VT 05758

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    Award-winning Crowley Cheese has been made in the Green Mountains of Vermont from the same recipe, in the same manner, since 1824. Hand-made the old-fashioned way, it’s cheese the way it used to be -- all natural, with no additives or preservatives. Pure, simple, delicious: cheese that everyone will love.

    All-natural Crowley Cheese is made by hand from fresh, whole, unpasteurized milk without additives or preservatives. Our milk comes from cows certified BST and BGH free. With a distinctively smooth, creamy texture, Crowley Cheese is often compared to a cheddar “without the bite.”

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  • 3

    Grafton Village Cheese Company - Brattleboro

    400 Linden St Brattleboro, VT 05301

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    Our Brattleboro Specialty Cheese & Wine Shop is located close to Route 91, across from the river and next to the Retreat Petting Farm. A visit to our Brattleboro store includes an opportunity to watch our cheddar being made via our viewing area.

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  • 4

    Hildene Farm

    1005 Hildene Rd Manchester, VT 05254

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    The barn at Hildene Farm is designed specifically to house Hildene’s herd of Nubian goats and for public viewing of cheese production from milking to small batch processing, pasteurization, aging and packaging of Hildene Farm Artisanal Cheeses. This is a micro operation with our cheesemakers, making and banking cheese year round using cow’s milk from local farms to produce havarti. After the annual kidding season, production turns to the making of fresh chevre. Goat’s milk havarti is also produced during the spring and summer seasons. The goat farming operation clearly broadens the focus of Hildene, beyond its designation as a historic home, and is now an integral part of the thriving agricultural education component of the institution.

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  • 5

    Plymouth Artisan Cheese

    106 Messer Hill Rd Plymouth, VT 05056

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    We are a Vermont company that produces artisanal raw cow's milk cheeses with milk received from a single local herd that we continually monitor for quality. All of our milk comes from a farm that engages in the best dairy practices and humane treatment of their livestock. Only the finest and freshest milk goes into our cheeses. We are also dedicated to the ideas and philosophies of the slow food movement; knowing where your food comes from, how it's made, and to the preservation of the working landscapes of Vermont. Your patronage will help ensure that future.

    The Plymouth Cheese Factory in Plymouth, Vermont, is one of the oldest cheese operations in the United States, and was founded by John Coolidge the father of the 30th President of the United States, Calvin Coolidge. The factory is located at the Coolidge State Historic Site, in the preserved village of Plymouth Notch.

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  • 6

    Taylor Farm

    825 Route 11 Londonderry, VT 05148
    (802) 824-5690

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    Taylor Farm is a 180 year old working dairy farm nestled in the Green Mountains of southern Vermont. Our family has operated the farm for the past 20 years. Our herd consists of 50 milking Holstein and Jersey cows, each individually named and lovingly cared for in a free stall barn, as well as goats, pigs, fowl and our Belgian horses. Over the years we have added a cheese making facility, lodging, a farm stand, sleigh rides and educational activities.

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  • 7

    Vermont Shepherd

    281 Patch Farm Rd Putney, VT 05346
    (802) 387-4473

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    Vermont Shepherd Cheese is the country's most famous and oldest sheep milk cheese. It is created by the Ielpi Major family, who pasture and milk the sheep, make and age the cheese on their 250 acre farm in Westminster West, Vermont. Vermont Shepherd's quality and flavor are a reflection of the wholesome way the family attempts to farm - only using milk from the sheep that graze the healthy, wild pastures, and then treating the milk with care, not pumping or heating too fast. The family makes Vermont Shepherd Cheese in 10 to 30 wheel batches, 3 days a week during grazing season. Because sheep milk is so high in protein, the fat content of Vermont Shepherd Cheese is similar to a low fat cheddar, and, being made of pasture milk, the cheese is especially high in beneficial fatty acids.

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  • 8

    Woodcock Farm Cheese Company

    30 Woodcock Lane Weston, VT 05161

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    For centuries, the Europeans have enjoyed the distinctive flavor of cheeses made from sheep's milk. In fact, more sheep are milked than any other animal worldwide, and some of the world's best cheeses - like Roquefort, Manchego, and Pecorino Romano - are made from the milk of sheep, not cows or goats. The making of sheep's milk cheese migrated to the United States only within the last 25 years, with Vermont farms being the most dedicated crafters. Vermont has earned a reputation for its award-winning cheeses, commitment to all-natural foods, and dogged pursuit of quality. Put these three factors together and you describe the Woodcock Farm Cheese Company. Situated just outside the historic village of Weston in the Green Mountains of Vermont, cheesemakers Mark and Gari Fischer have crafted a select variety of artisanal cheese from farm-fresh sheep's milk. We pride ourselves on the flavor and texture of the cheeses we lovingly create and tend throughout the year.

    In keeping with the age-old tradition, our flock of East Friesian sheep - a breed highly regarded by cheesemakers - graze on 45 acres of lush organic pastures. This healthy diet gives the cheese its rich, buttery flavor. We collect the milk in the morning and add rennet to produce the curds, which form the basis for the many types of cheese produced here at Woodcock Farm.

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