We work with the following talented cheese producers:
The making of Spring Brook Farm Cheese is a labor intensive process. Spring Brook cheese is handcrafted, requiring the knowledge and feel of the cheese maker to ensure proper handling from the first step to the last.
High quality cheese can only come from high quality milk. Beginning in 2009 Spring Brook Farm made a shift to the use of all natural fertilizer on their pasture and hay fields. In 2010, they stopped the use of fermented feed for the dairy herd. These changes were made in keeping with the best practices of producing the cheese as well as supporting the Spring Brook Farm mission of sustainability at the Farm.
The Grafton Cooperative Cheese Company was founded in 1892 by dairy farmers who gathered together in a cooperative to make their surplus milk into cheese. In the days before refrigeration, there were many such cooperatives in the rural agricultural communities and an abundance of fresh, creamy milk was turned into a food that could be stored for a longer period of time.
In 1912, a fire destroyed the original factory. Several decades later, the nonprofit Windham Foundation restored the company in the mid 1960s, and a new era for the town was born.
As a part of the Windham Foundation, Grafton Village works to promote Vermont's rural communities; you directly support that mission when you purchase Grafton Village Cheese.
Grafton Village has two production plants: our original in Grafton and a new facility in nearby Brattleboro, Vermont. Each has a retail store, as well as viewing windows to watch cheesemaking and to taste the final product.
Old Chatham Sheepherding Company was born back in 1993 when Tom and Nancy Clark bought 600 acres of lush grassy fields in Old Chatham, New York to form a sheep dairy farm. It soon became the largest of its kind in the United States. The Clark’s were involved in every aspect of the operation for nearly twenty years, from helping design the barns and the creamery to making the cheese itself.
Dave and Sally Galton purchased Old Chatham Sheepherding Company from Tom and Nancy in December of 2014 and continue to produce Old Chatham’s original line of artisanal cheeses and sheep’s milk yogurts. Old Chatham’s cheeses and other products have won numerous awards over the years.
Quattro Portoni, a farm based out of the Lombady region of Italy has owned and operated by the Gritti Family since 1968. Originally a cattle farm the business has over the years expanded to include Mediterranean Buffalo. In the interest of capitalizing on the exquisite uniqueness of their Buffalo’s milk the company expanded once again into a dairy plant, where they have since become world-recognized cheesemakers. The milk used for the production of dairy products comes exclusively from Quattro Portoni's Mediterranean buffaloes, raised in a fully open stable, in line with the latest trends and laws on animal welfare.
Spanning the rolling hills of Vermont's Champlain Valley and easternmost Washington County, New York, 300-acre Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. A century later, Angela Miller and Russell Glover are revitalizing the tradition with goat milk from our herd of Oberhaslis and cow milk from our two neighbor farm partners—the Brooks and the Browes. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. The cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free.
After numerous years of managing the herd and making cheese for Consider Bardwell Farm, Margot Brooks and Alex Eaton moved up to the Adirondacks and started milking 8 brown swiss cows. Today they are milking 12 cows and producing raw milk for sale and a variety of aged cheeses.
Quesos Corcuera SL, has its origin in the year 1947 in the region of Toledo, is founded by D. Eusebio Corcuera Gómez & Mrs. Julia Sánchez de Pedro. His continuous evolution and the desire to do things with dedication and dedication continues for his children, joining the family business Ramón Corcuera, Carlos Corcuera and Carmen Corcuera, achieve their transformation by specializing in the production of Manchego Cheeses, Goat Cheese, Mixed Cheese .
Made with 100% goat milk selected from the Montes de Toledo, tender, soft and buttery cheese.
A farmer owned agribusiness, Kriemhild, boasts some of the highest quality full-fat and cultured dairy products in the region. Their milk is sourced from grass fed herds in Central New York. Their delectable butter is made from 85% butter fat and making beyond creamy and full of flavor.