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.
Milk: Raw Milk
Location: Reading, Vermont
Grafton Village Cheese Company
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.
Milk: Thermalized Cow and Thermalized Sheep
Location: Grafton and Brattleboro, Vermont
Old Chatham Sheepherding Company
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.
Location: Old Chatham, NY
Milk: pasteurized sheep and cow
Location: Lombardy, Italy
Milk: 1000 Water Buffalo.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.
Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm are turning out authentic, artisanal goat cheeses that were once found only in the remote villages of France.
Location: Coach farm is located in a small Hudson Valley village, just two hours outside of New York City.
Milk: pasteurized goat from the farm
Montchevré was officially founded in 1989, beginning with a milk contract of 3,000 lbs. per week and a small 4,000 square-foot former cheddar plant located in Preston, Wisconsin. While Montchevré has outgrown the original plant and moved to Belmont, Wisconsin, Arnaud Solandt and Jean Rossard (the original founders of Montchevré) remain partners today and operate with the same values and goals they established when they founded Montchevré more than 26 years ago.
Location: Belmont, Wisconsin
Milk: pasteurized Goat- Montchevre supports a network of over 360 local independent family farms that produce their milk exclusively for their products.
Sugar House Creamery
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.