Vermont's Cheese Specialties: A Tasty Overview

Vermont is home to a thriving community of cheesemakers, with more than 45 cheesemakers crafting over 150 varieties of cheese. The state's cheese industry has grown significantly in recent decades, with pioneering farmers and cheesemakers setting up economically viable operations that produce a wide range of artisanal cheeses. Vermont cheesemakers use milk from sheep, goats, and cows to create a diverse array of cheeses, including rustic, bloomy soft cheeses, tangy and nutty cheddars, and creamy goat cheeses. The state's deep dairy farming traditions and proximity to nature have influenced its cheese culture, resulting in a unique and delicious selection of cheeses that have gained recognition in global awards ceremonies.

Vermont's cheesemakers

Vermont is home to more than 45 cheesemakers, crafting over 150 varieties of cheese from milk sourced from sheep, goats, and cows. The state's cheesemakers have gained recognition at the World Cheese Awards and the World Championship Cheese Contest.

Grafton Village Cheese Company

Grafton Village Cheese Company is a well-known producer of cheddar cheese in Vermont. Their cheddars are aged from 1 to 6 years, resulting in a full-flavoured and complex cheese. Their 2-year-aged cheddar has won multiple awards and is considered a classic in Vermont.

Shelburne Farms

Shelburne Farms is a nearly 400-acre farm and education centre on the shores of Lake Champlain. They have a herd of purebred Brown Swiss cows that produce milk for their award-winning farmhouse cheddar. Their smoked cheddar is particularly popular, known for its sweet and smoky flavour.

Vermont Shepherd

Vermont Shepherd is a semi-hard cheese made by David and Cindy Major, who raise about 180 sheep in Putney, Vermont. This cheese is wonderfully earthy and complex, reflecting the couple's dedication to their craft.

Lazy Lady Farm

Lazy Lady Farm, owned by Laini Fondiller, specialises in goat cheese. Their cheeses are masterfully crafted and rival those from France. Recommended varieties include Les Pyramids, Capriola, La Petite Tomme, La Roche, and Valencay.

Vermont Creamery

Vermont Creamery is a widely recognised producer of artisanal cheese, with a range of dairy products including butter, cream, and fresh and aged cow and goat cheeses. Their Bonne Bouche cheese is an ash-ripened, aged goat cheese that is creamy and piquant. They also produce a variety of other cheeses, such as St. Albans, a French-style goat cheese.

Jasper Hill Farm

Jasper Hill Farm is known for its cheesemaking and education programmes, as well as its role in ageing cheeses for other cheesemakers. Their Harbison cheese, wrapped in tree bark, is a soft-ripened cow cheese with a bloomy rind. It has a rich, creamy flavour and a unique presentation.

Orb Weaver Farmhouse Cheese

Orb Weaver Farmhouse Cheese was established by Marjorie Susman and Marian Pollack, the first commercial farmstead cheesemakers in Vermont. Their cheese is known for its pungent flavour and buttery-smooth texture.

These cheesemakers represent the diversity and quality of Vermont's dairy industry, showcasing the state's ability to produce a wide range of cheeses that compete on a global scale.

Vermont's cheese varieties

Vermont is known for its cheese, with over 45 cheesemakers crafting more than 150 varieties of cheese from sheep, goat, and cow milk. The state's cheese has gained recognition in global awards ceremonies and stages, with Vermont Creamery, for example, being considered the most widely known producer of Vermont artisanal cheese worldwide.

• Orb Weaver Farmhouse Cheese is a Colby-style cheese with a buttery colour and creamy texture. It is characterised by its pungent flavour and buttery-smooth texture.
• Vermont Creamery's Bonne Bouche is an ash-ripened, aged "geo" goat cheese that is creamy and piquant.
• Blue Ledge Farm's Lakes Edge is a bloomy-rind, soft-ripened pasteurised goat cheese, coated in veined ash. It has a dense centre, creamy mid-layer, and a tangy and luscious flavour.
• Shelburne Farms' cheddar is considered some of the best in Vermont. They offer a variety of cheddars, from 6 months to 3 years, with longer-aged cheeses being more robust and drier. Their smoked cheddar is particularly popular, known for its sweet, smoky, nuanced flavour.
• Grafton's 2-Year-Aged Cheddar has won the blue ribbon for the best 2-year-aged cheddar cheese more than a dozen times.
• Vermont Shepherd's Invierno is a soft to semi-hard, nutty, buttery, and earthy cheese made from a blend of ewe's milk and milk from cows grazing nearby.
• Woodcock Farm's Summer Snow is a semi-soft, handcrafted farmstead cheese made from the milk of a flock of East Friesian sheep. It has a complex, sweet lemony flavour.
• Thistle Hill's Tarentaise is an award-winning Alpine-style semi-hard cheese that is a delightful balance of nutty and sweet flavours.
• Cellars at Jasper Hill's Harbison is a super-soft-ripened cow cheese with a bloomy rind, wrapped in the cambium of spruce trees. It has a rich paste with a light resinous flavour and a whisper of cauliflower.
• Cobb Hill's Ascutney Mountain is a semi-firm variety of Alpine-style cheese, bright and sweet, made with raw Jersey milk.
• Consider Bardwell Farm's Pawlet is a well-rounded cheese named after the town it comes from. In the tradition of an Italian toma, this cheese is made from raw Jersey milk and aged 4–6 months, resulting in a tangy, creamy-textured champion.
• Green Mountain Blue Cheese's Gore-Dawn-Zola is a raw cow's milk blue cheese that is crumbly with a punchy flavour. It pairs well with honey or other sweet accompaniments.
• Von Trapp's Mt. Alice is a bloomy-rind camembert-style cheese that is sumptuous and smooth.
• Doe's Leap Chèvre is a silky-soft revelation made from goats that primarily harvest their own food directly from pasture and browse.

Vermont's cheese awards

Vermont is known for its cheese, with over 45 cheesemakers crafting more than 150 varieties of cheese. Vermont cheeses have earned acclaim at prestigious global awards ceremonies, including the World Cheese Awards and the World Championship Cheese Contest. In 2023, Vermont cheeses took home an impressive 142 domestic and international awards, showcasing the state's cheesemaking talent and expertise.

The Cellars at Jasper Hill, a renowned cheese producer in Vermont, boasts an impressive 22,000-square-foot underground cave aging facility. Their commitment to excellence has resulted in multiple awards, including the "Best American Cheese" trophy at the 2023 World Cheese Awards for their soft-ripened cheese, Harbison. They also received top honours at the American Cheese Society's (ACS) National Judging and Competition event, securing 10 first-place positions, 14 second-place positions, and 10 third-place positions.

Vermont cheesemakers have consistently performed well at the ACS Competition Awards Ceremony, which recognises the finest American cheeses and cultured dairy products. In 2024, Vermont cheesemakers took home 34 individual ribbons, with notable winners including Cellars at Jasper Hill, Grafton Village Cheese, Green Mountain Blue Cheese, Sage Farm Goat Dairy, and Spring Brook Farm Cheese.

The Vermont Cheese Council plays a vital role in promoting the state's cheese industry, organising events such as "The Hunt," which combines a scavenger hunt with a curated insider's guide to exploring Vermont's outdoors, history, and cheese. The Council also maintains the Vermont Cheese Trail, an interactive map that guides visitors to over 45 award-winning cheesemakers and their small-batch, specialty cheeses made from sheep, cow, and goat milk.

Vermont's cheesemakers not only produce exceptional cheese but also contribute to sustainability. By farming cattle sustainably, they enrich soils and benefit ecosystems, demonstrating that cheese and dairy can be environmentally sustainable and beneficial.

Vermont's cheese trails

Vermont is a hub of cheesemaking, with over 45 cheesemakers crafting more than 150 varieties of cheese. The state's cheese has earned its spot in global awards ceremonies, with cheesemakers like Cabot Creamery, Jasper Hill Farm, and Grafton Village Cheese Company winning accolades for their products.

The Vermont Cheese Trail

The Vermont Cheese Trail is a great way to start your journey, introducing you to the award-winning cheesemakers and their small-batch specialties. With this interactive map, you can plan your own route to visit farms, meet the makers, and sample a diverse range of cheeses.

Shelburne Farms

Shelburne Farms, a national historic landmark, is a must-visit destination. It boasts nearly 400 acres of sustainably managed woodlands on the shores of Lake Champlain. Their herd of purebred Brown Swiss cows produces some of the finest milk for farmhouse cheddar in America. You can tour the farm, meet the cows, and sample their award-winning smoked cheddar, a sweet and smoky delight.

Grafton Village Cheese Company

Grafton Village Cheese Company is renowned for its exceptional cheddars, aged from 1 to 6 years. Their 2-year-aged cheddar has won the blue ribbon more than a dozen times, solidifying its place as a Vermont classic. Visit their shop to taste the complex flavours and crumbly textures of their expertly crafted cheeses.

The Cellars at Jasper Hill

The Cellars at Jasper Hill, a 22,000-square-foot underground cave aging facility, is another essential stop. Their cheese, Harbison, recently won the "Best American Cheese" trophy at the 2023 World Cheese Awards. Head to their Greensboro store to sample this and other unique cheeses from the region.

Vermont Creamery

Vermont Creamery, known for its Bonne Bouche cheese, is a worldwide producer of artisanal cheese. Their Bonne Bouche is an ash-ripened, aged goat cheese that is both creamy and piquant. Beyond cheese, they also offer a range of dairy products, including butter, cream, and cultured butter.

Blue Ledge Farm

Blue Ledge Farm, located along Lake Champlain, produces the beautiful Lakes Edge cheese. This bloomy-rind, soft-ripened pasteurized goat cheese, coated in veined ash, is a treat for both the eyes and the palate. Voted one of the top 100 cheeses in the world by Wine Spectator Magazine, it offers a dense centre, a creamy mid-layer, and a tangy, luscious flavour.

And More!

Other notable mentions include Thistle Hill's Tarentaise, Cobb Hill's Ascutney Mountain, Consider Bardwell Farm's Pawlet, Green Mountain Blue Cheese's Gore-Dawn-Zola, Von Trapp's Mt. Alice, and Doe's Leap Chèvre. Each of these cheesemakers offers unique varieties that showcase the creativity and craftsmanship of Vermont's cheese community.

Vermont's cheese history

Vermont is known for its cheese, with over 45 cheesemakers crafting more than 150 varieties. The state's cheese industry has grown significantly in recent decades, with pioneering farmers and cheesemakers setting up economically viable operations that produce a host of artisanal cheeses.

In the 20th century, cheesemaking in Vermont continued to evolve, with the establishment of farms and creameries that would become iconic in the state. In 1886, Shelburne Farms was created, encompassing nearly 400 acres of sustainably managed woodlands on the shores of Lake Champlain. The farm now raises a herd of purebred Brown Swiss cows, producing some of the best farmhouse cheddar in America. Cabot Creamery, a farmers' co-op, also has a long history in the state, approaching its 100th birthday.

More recently, Vermont has seen a surge in artisanal cheesemakers, with innovators like Vermont Creamery and Jasper Hill Farm making their mark. The state is now home to dozens of cheesemakers who create a wide variety of cheeses, from classic cheddars to French-style soft cheeses and goat cheeses. The Vermont Cheese Council, with around 50 cheesemaking members, showcases the state's thriving cheese industry.

The annual Vermont Cheesemakers Festival, held at Shelburne Farms, is a testament to the state's love for cheese and has become a bucket-list event for cheese lovers. The festival celebrates the craftsmanship and innovation of Vermont's cheesemakers, attracting people from all over.

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