Vermont Cheese: Cheddar, Makers and the Vermont Cheese Trail

A small state, Vermont has a larger share of well-known American cheeses than its size suggests.

The Vermont Cheese Council says there are "over 40 different cheesemakers in Vermont." The names below are examples to start with, not a ranking.

Vermont cheese and the Vermont Cheese Council

Vermont cheese has its own trade group, the Vermont Cheese Council, which represents cheesemakers throughout the state. Its stated mission is to "support the success of its members, the cheesemaker community in Vermont, and the Vermont cheese brand" (Vermont Cheese Council).

The council reports 2026 results that show how competitive the scene is. At the American Cheese Society, 15 Vermont cheesemakers won 54 ribbons. At the Big E Gold Medal Competition, 12 makers earned 64 medals. At the World Cheese Awards, Vermont producers received more than 30 awards, made up of 2 Super Gold, 4 Gold, 14 Silver and 13 Bronze. The council's page does not give a founding date or a membership count, so this guide leaves them out.

The Vermont Cheese Trail

The Vermont Cheese Trail is an interactive resource run by the Council. It lets you find cheesemakers, check public access hours, see which ones offer tours, and plan visits by region. Hours change, so check before you drive to a farm. Many makers sell at the farm gate, and that is often the cheapest way to buy. Plan a trip by region rather than by cheese, since tour availability varies from one maker to the next and some farms open to the public only at set times. If a farm is closed, a local cheese shop or co-op usually carries its cheese and can tell you when the next batch is ready.

Cabot and Vermont cheddar

Vermont cheese starts with cheddar, and Cabot is the name most Americans know. Cabot Creamery is a dairy cooperative that makes the young cheese for Cabot Clothbound Cheddar. Jasper Hill Farm ages it for 9 to 14 months in its cellars, wrapping each wheel in lard and cloth. The collaboration began in 2003, when Cabot asked Jasper Hill to age a special batch, and Jasper Hill lists an American Cheese Society Best in Show from 2006 among its awards. The American Cheese Society, the trade group that runs that competition, reports more than 2,400 members (ACS).

The full story, with the comparison to English farmhouse cheddar, is on the Cabot Clothbound Cheddar page. For a plain explanation of how cheddar is made and why age changes it, see the cheddar guide and the aged vs young cheddar guide.

Notable Vermont cheese makers

Notable Vermont cheese makers include Jasper Hill Farm, Vermont Creamery and Cabot Creamery. They are named here as examples, because a state with over 40 makers has many more worth trying.

Jasper Hill is both a cheesemaker and an aging operation, and it ages cheeses for others, including Cabot Clothbound. Vermont Creamery is associated with goat cheese and cultured dairy. Ask your cheesemonger which Vermont makers they carry, since distribution varies by region and what a shop stocks changes with the season. Outside New England, expect to find the larger names first and the smallest farms mostly by visiting or ordering direct. The goat cheese pairing guide helps if you pick up a fresh or ripened goat cheese.

How to serve Vermont cheese

How to serve Vermont cheese is simple. Take it out of the fridge 30 to 60 minutes before eating so a cheddar loosens up. Serve a sharp white cheddar with apples, mustard and crusty bread, a bloomy or blue cheese with nuts, and a fresh goat cheese with honey.

Maple syrup is the local pairing that actually works: a few drops on a salty cheddar or a blue brings out the sweetness. Cider and beer from Vermont or nearby are a fair match, and the cider and cheese guide explains why cider suits cheddar. Plan about 1 to 2 ounces per person for a starter board.

Vermont cheese mistakes to avoid

Vermont cheese mistakes usually come from assuming the state is only cheddar. It is also bloomy rinds, blues, Alpine-style wheels, washed rinds and goat cheeses, so a board with three cheddars wastes the range.

Another mistake is buying a clothbound cheddar for a sauce. It is aged and crumbly, a cheese for eating rather than melting, so use a younger block for mac and cheese. And a farm visit is not guaranteed: check the Cheese Trail for hours and tour availability first.

Questions about Vermont cheese

These questions about Vermont cheese cover what people usually ask before a trip or a purchase.

What is Vermont cheese known for?

Vermont cheese is known for cheddar, especially clothbound cheddar such as Cabot Clothbound, along with goat cheeses and farmstead cheeses from small makers.

What is the Vermont Cheese Council?

The Vermont Cheese Council is the group that represents cheesemakers throughout Vermont and operates the Vermont Cheese Trail.

How many cheesemakers are in Vermont?

Vermont has over 40 cheesemakers, according to the Vermont Cheese Council.

Is Cabot Clothbound Cheddar made in Vermont?

Cabot Clothbound Cheddar is a Vermont cheese: Cabot makes the young cheese and Jasper Hill ages it in Greensboro.

Can you visit Vermont cheese makers?

You can visit many Vermont cheese makers using the Vermont Cheese Trail, which lists public access hours and tour availability.

Try Vermont cheese

To try Vermont cheese, start with a Cabot Clothbound wedge, a Vermont goat cheese and a Vermont blue, then add apples and a little maple syrup. Compare it with other states in the guide to American artisan cheese.