Know your cheesemaker!
Coordinated by our sponsors the Brattleboro Food Co-op, Grafton Village Cheese Company and the Putney Food Co-op, the Cheese Village is a favorite place to have a taste, learn about and share your thoughts on many special cheeses from both large and small producers.
THE BRATTLEBORO FOOD CO-OP is community-owned, with over 6,000 active shareholders, and our goal is to be as accessible and responsive to you as possible. We strive to provide you with quality foods at reasonable prices, in a relaxed and friendly environment.
THE PUTNEY FOOD CO-OP is one of the oldest co-ops in the country, founded in 1941. Today we are a community marketplace and deli offering a diverse selection of quality products with a friendly and knowledgeable staff.
GRAFTON VILLAGE CHEESE COMPANY produces handmade, raw milk cheeses with premium milk collected from small family farms. We welcome you to visit us in Brattleboro or Grafton, Vermont, where we have retail stores and viewing windows into the cheesemaking rooms.
CABOT CREAMERY is a cooperative of 1,200 dairy farm families located throughout upstate New York and New England, producing award-winning cheeses, made with love and pride; the best premium butter, churned with care; light cheddars, flavored cheddars, rich Greek-style yogurt, cottage cheese and sour cream.
The Vermont Cheese Council’s Vermont Cheese Trail Map — use it to plan an expedition to nearby cheesemakers in any part of Vermont — meet your cheesemaker, learn how your cheese is made, sample and purchase!
Our lucky winner
This year we asked Cheese Village visitors to fill out a “Tasting Notes” sheet as they sampled their way through the tasting tent. These notes and comments were very helpful and appreciated by all of our special producers. Gretchen Rude of Brattleboro was the lucky winner of the $75 Gift Basket from Cabot Cheese – we’re sure she’s enjoying it!
Explore and enjoy!
Here are the cheeses that were available for tasting at or Cheese Village, including links to the producers’ web pages so you can get more information, and place orders while you are at it!
You can always stop by the Brattleboro Food Co-op, Putney Food Co-op and Grafton Village Cheese to sample and ask questions about these and many other cheeses! And of course, plan an expedition to the cheese makers themselves to learn more about how it is made and to try other varieties.
Grafton Village Cheese Company, Brattleboro & Grafton, VT
- Maple Smoked Cheddar — Cold-smoked over smoldering maplewood chips for up to four hours, our smoked cheddar is transformed into a smooth, smoky delicacy that’s both subtle and flavorful.
- 2 year Aged Cheddar — Boldly complex with immediate impact, this full-flavored cheese is imbued with that distinctive cheddar “bite” that’s balanced by a sweet, creamy finish.
- 4 year Aged Cheddar — This outstanding cheddar has a pronounced, mature flavor, smooth finish, and a crumbly texture that makes aged cheese lovers sing.
Cabot Creamery Cooperative, Cabot, VT
- Seriously Sharp Cheddar — Brace yourself for the intensely tangy, nutty and complex flavor that this cheddar has to offer. Simply put, this cheese is not messing around. It has a dense and slightly crumbly texture and a milky white color.
- Sharp Light Cheddar — Creamy, cheesy, buttery flavor without the fat and calories: only 70 calories per 1 ounce serving, and 4.5 grams of fat. The best part is, you’ll notice the signature bite of Cabot Sharp Cheddar. With a smooth firm texture, it is surprisingly savory.
- Horseradish Cheddar — At first you’ll notice that this is by far our creamiest cheese yet, but then you’ll get hit with a ridiculous amount of mouth-tingling horseradish. This skillfully-blended cheese loves to be melted on an old-fashioned hamburger or to be served with gourmet cranberry chutney.
- Colby Pepper Jack — Melted over tortilla chips, you have the easiest, and many would say, tastiest nachos in town. This cheese is the ultimate balance of spice and creamy Monterey Jack. It is moderately hot and supremely smooth. Utterly irresistible.
Blue Ledge Farm, Leicester, VT
- Plain Fresh Chevre — With a creamy, fresh and pillowy texture, our pasteurized chevre has converted many-a-skeptic over to goat cheese! Our curds are all hand-ladeled which results in the light consistency of our fresh cheeses.
- Herb Fresh Chevre — Plain fresh chevre encrusted with flavorful herbs
- Pepper Chevre — All Blue Ledge chevres pair well with a light white wine, or a lighter beer, but this pepper chevre can hold its own with a darker brew.
- Maple Chevre — This new variety is the best of Vermont, in one compostable cup! Plain savory pasteurized goat cheese, mixed with sweet Vermont Maple Syrup and you have the perfect spread for crackers, toast, or the center of a fruit plate.
Blythedale Farm, Corinth, VT
- Vermont Brie — Blythedale’s Vermont Brie is much different than today’s stabilized French Brie in that it ages gracefully. It is slowly pasteurized and made of whole milk creating a very creamy, mild and soft cheese.
Boucher Farm, Highgate, VT
- Boucher Blue — Smooth, very creamy, and mild, with undertones of chestnuts, sweet hay, and truffles. Based on a French Fourme d’Ambert over the years it has become a true farmhouse cheese, unique to our farm.
Consider Bardwell Farm, West Pawlet, VT
- Pawlet — Raw Jersey cow milk is the basis of this Italian-style toma, which is aged four to six months. A creamy texture and bright bite makes this a great sandwich cheese or an appetizer with broad palate appeal. A versatile cheese, like the town of Pawlet, VT which brings us slate, syrup, and timber.
Vermont Shepherd, Westminster, VT
- Invierno — A mixed-milk (sheep and cows) soft to semi-hard natural rind cheese, aged 4-5 months. Invierno is a versatile cheese with a rich, butter and mushroom flavor. It melts well and it’s delicious with cider, beer and rich savory red wines.
Brookford Farm, Canterbury, NH
- Camembert – Bloomy French soft cheese,aged 4- 6 weeks
- Brie – Bloomy French soft cheese, aged 4 – 6 weeks
- Raw Cheddar Cheese – mild, aged for 5-9 months
- Feta – cows milk, brined in saltwater
- Feta – cows milk, brined in saltwater
- Cottage Cheese – creamy, mild
- Quark – Plain, German Style – German lactic acid soft cheese
- Quark – Garlic & Dill – German lactic acid soft cheese
- Quark – Horseradish – German lactic acid soft cheese