Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.

UPDATED: When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.

Enjoy some tips on how to fully explore, appreciate, and savor the many flavors in our aged cheddars, throughout their various "flavor profiles."

Take a peek at our 2024-2025 Catalog! It showcases our cheddar and maple syrup, and the educational mission they support.

We talk a lot about the "Sun to Cheese" story. We even offer a tour by that name. Find out what it means, and the ultimate source of the cheddar you enjoy.

As founding members and partners of the Vermont Cheese Council, we are thrilled to be celebrating the Council’s first Vermont Cheese Week, September 7–15!

Creamery Manager Andi Wandt shares one of her favorite recipes using our farmstead cheddar: pimento cheese.

From cheese selection to arrangement and add-ons, Creamery Manager Andi Wandt shares her secrets for building delicious, non-fussy, and and beautiful cheese boards.

Most of the cheddar we make is aged here on our campus. A tiny percentage—about 1.5%—takes a different journey.