When Hannah Sessions and her husband Greg Bernhardt saw the blue rock ledge that stretched across the property of their future Salisbury, Vermont, farm, they knew they had found a home for their plans to make farmstead goat cheese.
Lifelong farmer Amy Forgues has always wanted to make farmstead cheese with her own milk. Now she's running one of the country's best sheep's milk creameries.
"You have this intense seasonality," farm owner Eric Glasgow explains. "There's a lot of people here for a brief window. Our focus was, 'what can we do to preserve the bounty of the farm to make it available to seasonal visitors?' Cheese was the obvious answer to that."
Mark and Gari Fischer, the owners of Woodcock Farm in Weston, Vermont, have embodied the spirit of artisan cheesemaking for 23 years. Now they want to pass the torch to the next generation of cheesemakers.
Boston Post Dairy is one of our favorite creameries in Vermont; a true family affair with a reputation for delicious firm and bloomy rind goat's milk cheese.
Most cheesemakers wind up bringing work home one way or another, but few do so as literally as Rebecca Velazquez, the co-owner of Barn First Creamery with her husband Merlin Backus.
Three medals from the American Cheese Society would be a feather in the cap of any cheesemaker. In Pete Messner's case, it's an affirmation of what we at Saxelby Cheesemongers have known for years—that he's a rapidly rising figure in the American cheese revolution!
Located in Reading, Vermont, Spring Brook Farm has been making delicious raw milk Alpine style cheeses since 2008. That cheese is a natural extension of their primary mission: a self-sustaining non-profit outdoor agrarian classroom for schoolchildren from urban backgrounds.
Sebastian von Trapp is the third generation to tend the land on this Vermont farmstead, and the first to turn to cheesemaking as a way to preserve a family legacy.
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