Bushra Griffith
Vermont, known for its picturesque landscapes and rich dairy heritage, is home to several towns celebrated for their artisanal cheese production. Among these, Shelburne stands out as a notable destination for cheese enthusiasts. Located along the shores of Lake Champlain, Shelburne is famous for being the headquarters of the Vermont Cheese Council and the site of the Shelburne Farms, a historic estate that produces award-winning cheddar. The town’s commitment to sustainable farming practices and its thriving cheese-making community make it a must-visit for anyone looking to explore Vermont’s culinary traditions. With its charming atmosphere and dedication to crafting high-quality cheeses, Shelburne has rightfully earned its reputation as a cheese lover’s paradise.
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What You'll Learn
- Shelburne Farms Cheddar: Award-winning, handcrafted cheddar made with milk from grass-fed cows
- Jasper Hill Farm: Known for Bayley Hazen Blue and other artisanal cheeses
- Cabot Creamery: Famous for cloth-bound cheddar and cooperative dairy heritage
- Vermont Shepherd: Produces award-winning sheep’s milk cheese in Putney
- Crowley Cheese: America’s oldest family-owned cheese factory, located in Healdville
Shelburne Farms Cheddar: Award-winning, handcrafted cheddar made with milk from grass-fed cows
Shelburne, Vermont, stands out as a town renowned for its artisanal cheese, particularly the award-winning Shelburne Farms Cheddar. This handcrafted masterpiece is a testament to the region’s commitment to quality and tradition. Made exclusively from the milk of grass-fed cows, the cheese embodies the essence of Vermont’s pastoral landscape, where animals graze freely on lush pastures. This practice not only enhances the milk’s flavor profile but also aligns with sustainable farming principles, making Shelburne Farms Cheddar a favorite among both cheese connoisseurs and environmentally conscious consumers.
To fully appreciate Shelburne Farms Cheddar, consider the meticulous process behind its creation. The cheese is aged for a minimum of six months, allowing it to develop a complex, nutty flavor with a slightly crumbly texture. For optimal enjoyment, serve it at room temperature to unlock its full aromatic potential. Pair it with local Vermont products like crisp apples, crusty bread, or a robust red wine for a sensory experience that highlights the region’s culinary richness. Pro tip: For a decadent twist, grate it over roasted vegetables or incorporate it into a macaroni and cheese recipe for a gourmet upgrade.
What sets Shelburne Farms Cheddar apart is its adherence to time-honored techniques combined with a modern focus on sustainability. The farm’s grass-fed cows are not only healthier but also produce milk with higher levels of beneficial fatty acids, contributing to the cheese’s superior taste and nutritional value. This approach has earned Shelburne Farms numerous accolades, including recognition at the American Cheese Society awards. For those seeking a cheese that tells a story of craftsmanship and care, Shelburne Farms Cheddar is a standout choice.
When visiting Shelburne, a trip to Shelburne Farms is a must. The historic estate offers tours of its cheesemaking facility, providing a behind-the-scenes look at how this iconic cheddar is crafted. Families with children will appreciate the educational aspect, as the farm also features walking trails and a children’s farmyard. For adults, the on-site market offers a chance to sample and purchase not only the cheddar but also other artisanal products. Whether you’re a cheese enthusiast or a casual admirer, Shelburne Farms Cheddar is a delicious reminder of why this Vermont town is celebrated for its cheese.
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Jasper Hill Farm: Known for Bayley Hazen Blue and other artisanal cheeses
Nestled in the rolling hills of Greensboro, Vermont, Jasper Hill Farm stands as a beacon for cheese aficionados. This family-owned operation has carved a niche in the artisanal cheese world, most notably with its flagship cheese, Bayley Hazen Blue. A raw cow’s milk blue cheese, Bayley Hazen Blue is aged for 60 to 90 days in Jasper Hill’s underground vaults, where precise humidity and temperature controls foster its creamy texture and complex, nutty flavor profile. This cheese has garnered international acclaim, winning Best in Show at the American Cheese Society competition, solidifying Greensboro’s reputation as a cheese destination.
The success of Jasper Hill Farm lies in its holistic approach to cheesemaking. Unlike many producers, Jasper Hill controls every step of the process, from raising the cows to distributing the final product. Their herd of Ayrshire cows grazes on pasture rich in diverse flora, which imparts unique flavors to the milk. This farm-to-table ethos ensures consistency and quality, making their cheeses a favorite among chefs and consumers alike. For those looking to experience Bayley Hazen Blue, pair it with a full-bodied red wine or drizzle it with local honey for a decadent treat.
What sets Jasper Hill apart is its commitment to innovation and collaboration. In addition to their own cheeses, they partner with other Vermont farms to age and market cheeses under the Jasper Hill label. This model not only supports local dairy farmers but also expands the variety of cheeses available, including the popular Willoughby, a natural-rind cheese with a buttery interior. For home cooks, experimenting with Jasper Hill’s cheeses in recipes—like a Bayley Hazen Blue grilled cheese with caramelized onions—can elevate everyday dishes to gourmet status.
Visiting Jasper Hill Farm offers a unique educational experience. Tours of their aging facility provide insight into the art and science of cheesemaking, from curdling milk to affinage (the aging process). The farm’s on-site shop allows visitors to sample and purchase cheeses, often paired with Vermont-made crackers and preserves. For those unable to visit, many specialty cheese shops and online retailers carry Jasper Hill’s products, ensuring that a taste of Greensboro’s cheese legacy is accessible nationwide.
In a world dominated by mass-produced dairy, Jasper Hill Farm’s dedication to craftsmanship and sustainability is a refreshing reminder of the value of tradition. Their cheeses, particularly Bayley Hazen Blue, are not just food but a testament to the rich agricultural heritage of Vermont. Whether you’re a seasoned cheese connoisseur or a curious newcomer, exploring Jasper Hill’s offerings is a journey worth taking—one bite at a time.
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Cabot Creamery: Famous for cloth-bound cheddar and cooperative dairy heritage
Nestled in the heart of Vermont, Cabot Creamery stands as a testament to the state’s rich dairy heritage. Founded in 1919 by a group of farmers seeking to pool their resources, Cabot is one of the oldest agricultural cooperatives in the U.S. This cooperative model ensures that profits return to the farmers, fostering sustainability and community resilience. Unlike corporate dairies, Cabot’s focus remains on quality over quantity, a principle evident in their signature cloth-bound cheddar. This artisanal cheese, aged to perfection, embodies the creamery’s commitment to tradition and craftsmanship, making it a cornerstone of Vermont’s cheese legacy.
The process of crafting Cabot’s cloth-bound cheddar is a meticulous one, rooted in centuries-old techniques. After curdling and pressing, the cheese is wrapped in cheesecloth and coated with butter, allowing it to breathe as it ages. This method fosters the development of a natural rind and a complex flavor profile—nutty, sharp, and slightly earthy. The aging process, typically lasting 12 to 18 months, is closely monitored by master cheesemakers who ensure consistency and quality. For cheese enthusiasts, pairing this cheddar with a robust red wine or a crisp apple cider enhances its rich flavors, making it a standout in any cheese board.
Cabot’s cooperative structure extends beyond its business model, influencing its environmental and social practices. The creamery prioritizes sustainable farming, encouraging member farms to adopt practices like rotational grazing and reduced pesticide use. This not only benefits the environment but also contributes to the superior quality of the milk used in their cheeses. Visitors to Cabot’s visitor centers in Cabot and Waterbury can witness this commitment firsthand through tours and tastings, gaining insight into the farm-to-table journey of their products. Such transparency builds trust and loyalty among consumers, reinforcing Cabot’s reputation as a leader in ethical dairy production.
For those looking to incorporate Cabot’s cloth-bound cheddar into their culinary repertoire, versatility is key. Grate it over pasta dishes for a sharp, tangy finish, or slice it thinly for sandwiches to elevate everyday meals. Its robust flavor also makes it an excellent addition to soups and sauces, adding depth without overpowering other ingredients. When storing, keep the cheese wrapped in wax paper to maintain moisture, and allow it to come to room temperature before serving to fully appreciate its texture and taste. By embracing Cabot’s offerings, consumers not only enjoy a premium product but also support a cooperative model that sustains Vermont’s dairy farmers and their communities.
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Vermont Shepherd: Produces award-winning sheep’s milk cheese in Putney
Nestled in the rolling hills of Putney, Vermont, Vermont Shepherd stands as a testament to the artistry of artisanal cheese-making. Founded in 1986 by Cindy and David Major, this family-run farm has carved a niche for itself in the world of sheep’s milk cheese. Their flagship product, Vermont Shepherd, is a semi-firm, natural-rind cheese aged for a minimum of 60 days, resulting in a complex flavor profile that balances nutty, grassy, and caramel notes. This cheese has garnered numerous accolades, including recognition at the American Cheese Society awards, solidifying Putney’s reputation as a cheese lover’s destination.
The process behind Vermont Shepherd’s cheese is as meticulous as it is sustainable. Their flock of East Friesian sheep grazes on pesticide-free pastures, ensuring the milk is of the highest quality. The Majors use traditional methods, including hand-ladling the curds and aging the cheese in a humidity-controlled cave. This hands-on approach not only preserves the integrity of the milk but also imparts a unique terroir—a taste of Putney’s landscape in every bite. For those interested in replicating such craftsmanship, note that sheep’s milk cheese requires precise temperature control (ideally 72°F during culturing) and regular flipping of the wheels during aging to develop an even rind.
What sets Vermont Shepherd apart is its commitment to education and community. The farm offers tours and workshops, allowing visitors to witness the cheese-making process firsthand and learn about sustainable farming practices. For aspiring cheesemakers, these sessions are invaluable, covering topics from milk handling to aging techniques. Pro tip: When working with sheep’s milk, use vegetarian rennet for a broader appeal, and aim for a pH of 5.2 during coagulation for optimal texture.
Comparatively, while Vermont is home to other renowned cheese towns like Shelburne and Grafton, Putney’s distinction lies in its focus on sheep’s milk. Unlike cow’s milk cheeses, sheep’s milk varieties are richer in fat and protein, resulting in a denser, more flavorful product. Vermont Shepherd’s cheese pairs exceptionally well with local honey, crusty bread, or a full-bodied red wine. For a practical pairing tip, serve the cheese at room temperature to enhance its creamy mouthfeel and aromatic qualities.
In conclusion, Vermont Shepherd’s award-winning cheese is more than a product—it’s a reflection of Putney’s agricultural heritage and dedication to quality. Whether you’re a cheese enthusiast, a home cheesemaker, or a traveler seeking authentic Vermont experiences, a visit to this Putney farm offers a deeper appreciation for the craft. As you savor a slice of Vermont Shepherd, remember: it’s not just cheese; it’s a story of land, labor, and love.
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Crowley Cheese: America’s oldest family-owned cheese factory, located in Healdville
Nestled in the heart of Vermont, Healdville is a town that embodies the state's rich dairy heritage. Among its rolling hills and picturesque landscapes lies Crowley Cheese, America's oldest family-owned cheese factory. Established in 1881, this historic establishment has been crafting artisanal cheese for over 140 years, using traditional methods passed down through generations. For those seeking an authentic taste of Vermont’s cheese-making legacy, Crowley Cheese is not just a destination—it’s a living testament to craftsmanship and tradition.
Visiting Crowley Cheese offers more than just a chance to sample award-winning cheddar; it’s an immersive experience into the art of cheese-making. The factory still uses the original 19th-century recipe and equipment, including a hand-cranked mill and wooden molds. Tours are available, allowing visitors to witness the process from curdling milk to aging the cheese in the on-site cellar. Pro tip: Arrive early to secure a spot on the tour, as space is limited, and wear comfortable shoes for exploring the rustic grounds.
What sets Crowley Cheese apart is its commitment to quality and simplicity. The factory uses locally sourced, hormone-free milk from Vermont dairy farms, ensuring every batch of cheese is as pure as it is flavorful. Their flagship product, the Crowley Cheddar, comes in mild, medium, and sharp varieties, with aging times ranging from 60 days to over a year. For a unique twist, try their smoked cheddar or flavored varieties like garlic and herb. Pair these cheeses with local Vermont crackers or apple slices for a perfect snack.
For cheese enthusiasts looking to bring a piece of Healdville home, Crowley Cheese offers practical tips for storage and serving. Wrap the cheese in wax or parchment paper to maintain moisture, and store it in the refrigerator’s crisper drawer. To enhance flavor, let the cheese sit at room temperature for 30 minutes before serving. Crowley Cheese also makes for a thoughtful gift—their vacuum-sealed packages ensure freshness during travel. Whether you’re a local or a visitor, Crowley Cheese is a must-visit for anyone exploring Vermont’s cheese trail.
In a world of mass-produced dairy products, Crowley Cheese stands as a reminder of the value of tradition and craftsmanship. Its enduring legacy in Healdville not only celebrates Vermont’s cheese-making history but also inspires future generations to preserve time-honored practices. By supporting Crowley Cheese, you’re not just enjoying exceptional cheese—you’re contributing to the survival of America’s oldest family-owned cheese factory. So, the next time you’re in Vermont, make the journey to Healdville and experience the timeless taste of Crowley Cheese for yourself.
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Frequently asked questions
Grafton, Vermont, is renowned for its high-quality cheese, particularly the Grafton Village Cheese Company.
Grafton’s cheese is made using traditional methods, aged in historic cheese caves, and crafted from locally sourced milk, giving it a unique and rich flavor.
Yes, visitors can tour the Grafton Village Cheese Company to learn about the cheese-making process, explore the cheese caves, and sample a variety of cheeses.
Yes, Grafton offers scenic hiking trails, the Grafton Ponds Outdoor Center, and the historic Grafton Inn, making it a charming destination for visitors.
Grafton produces a variety of cheeses, including cheddar, smoked cheddar, cave-aged cheeses, and seasonal specialties, all known for their distinct flavors and textures.
