In 2003, while visiting an Italian specialty shop in Manchester, Vermont, Johann Englert had a taste epiphany - The mozzarella at this tiny shop was every bit as good as the mozzarella she had tasted in Italy many years before. She asked the owner's son and head cheesemaker Mike if she could buy 20 balls of mozzarella for her friends back in Boston, and a business was born.
Johann soon invested in a Chevy Tahoe and began schlepping fresh mozzarella down to Boston to sell at local specialty food stores. Little by little, she and Mike built the business from the tiny kitchen of their Manchester shop to a 10,000 square foot building. The staff grew from three original cheesemakers to a crew of fifty, and today Maplebrook Farms produces over 40,000 pounds of cheese per week. All of the milk for Maplebrook's cheeses comes from local coops that pride themselves on working with small family farms who raise their animals humanely, without growth hormones.
Cheeses From This Farm
- Cheddar Bites