A guide to Vermont's artisan cheese scene — Cabot, Jasper Hill, Vermont Creamery, and the state's celebrated cheddars and farmstead cheeses.
Vermont has become one of the most celebrated artisan cheese regions in the United States — a small, rural state whose green hills, dairy heritage, and dedicated cheesemakers produce world-class cheddars, bloomy-rind cheeses, and award-winning creations. Here's a guide to Vermont cheese.
A Small State, Big on Cheese
Vermont's rolling hills, cool climate, and strong dairy farming tradition make it ideal for cheesemaking. The state has embraced artisan cheese with particular passion, and it boasts one of the highest concentrations of artisan cheesemakers in the country. Vermont cheese ranges from beloved everyday cheddars to sophisticated farmstead and cave-aged cheeses, and the state has become a destination for cheese lovers.
Cabot and Vermont Cheddar
Cheddar is Vermont's signature. Cabot Creamery, a farmer-owned cooperative, makes widely loved cheddars, from everyday sharp blocks to the acclaimed Cabot Clothbound Cheddar, aged in the cellars of Jasper Hill. Vermont cheddar — often white, sharp, and complex — is a benchmark of American cheddar, and the state's cheddar tradition runs deep.
Jasper Hill Farm
Jasper Hill Farm is one of the most important names in American cheese. The farm makes its own celebrated cheeses, including the bloomy-rind Harbison (wrapped in spruce bark) and the blue Bayley Hazen Blue, and it operates extensive underground aging cellars (the "Cellars at Jasper Hill") where it ages cheeses for itself and other producers, including Cabot Clothbound Cheddar. Jasper Hill has helped raise the profile of American artisan cheese worldwide.
Vermont Creamery and Goat Cheese
Vermont Creamery is renowned for its goat cheeses and cultured dairy, producing fresh chèvre, aged goat cheeses, and European-style butter. Its cheeses, like the bloomy-rind Bonne Bouche, have won numerous awards. Vermont's goat cheesemakers have helped make the state a leader in American fresh and aged goat cheese.
A Thriving Artisan Community
Beyond the big names, Vermont is home to many small farmstead and artisan cheesemakers producing cheddars, Alpine-style cheeses, washed-rind cheeses, blues, and fresh cheeses. The Vermont Cheese Council and the Vermont Cheese Trail showcase this community, and the state's cheeses consistently win top national honors. It's a model of how American artisan cheese can thrive.
How to Enjoy Vermont Cheese
A Vermont cheese board might pair a sharp Vermont cheddar (like Cabot Clothbound), a Jasper Hill bloomy-rind or blue, and a Vermont Creamery goat cheese, served with apples, maple-sweetened accompaniments, nuts, and crusty bread. Pair with Vermont craft beer, cider, or wine — and don't forget a drizzle of the state's famous maple syrup alongside.
Pairings
Vermont cheeses pair with the state's craft beers and ciders, as well as with wine. On the plate, apples, maple syrup, nuts, and crusty bread make fitting local accompaniments, especially with the cheddars and blues.
Frequently Asked Questions
Why is Vermont known for cheese?
Its dairy heritage, cool green landscape, and high concentration of dedicated artisan cheesemakers have made it one of America's top cheese regions.
What is Jasper Hill Farm?
A celebrated Vermont cheesemaker and cheese-aging operation whose underground cellars age its own cheeses and others, including Cabot Clothbound Cheddar.
What cheese is Vermont most famous for?
Cheddar — especially sharp, white, and clothbound versions — along with acclaimed goat cheeses and farmstead creations.