The Vermont Cheese
Council is dedicated to
the production and
advancement of
Vermont Cheese
Cheese Trail
Cheese Makers
Cheeses Varieties
Cheese Pairings
Where to Find Vermont Cheeses
Resources & Books
How To Join the VCC
Contact Us
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Who We Are

The Vermont Cheese Council is dedicated to the production and advancement of Vermont cheese.

Join us today

Congratulations to von Trapps and Spring Brook Farm/Farms for City Kids Foundations for winning 2014 Good Food Awards.



World Champion Cheese Festival, Vermont Winners

Cabot Creamery
Best of Class
~ 2+ year Cheddar
Best of Class ~Pepper Flavored, American Style Cheese
Best of Class ~Hot Buffalo Wing Cheddar
Best of Class ~Cottage Cheese

Cellars at Jasper Hill
Best of Class ~ Blue Veined, Exterior Mold, Bayley Hazen Blue
Best of Class ~ Open Class, Soft Ripened Cheeses, Harbison

Grafton Village Cheese Co. 
Third Award ~ Surface Mold Ripened Mixed Milk Cheese, Shepsog


Find your Vermont Food Experience!

DigInVT is your portal to Vermont's agriculture and culinary experiences that are open to the public. Connect with the people and places in Vermont that make it an exciting destination. DigIn to Vermont’s agriculture and culinary tourism experiences!


Start planning a Spring getaway with one of the DIgInVT featured trails!


Find a Vermont Cheese Council Retailer near you!

Visit our Cheese Varieties page to look up Vermont cheeses by

  • type of milk
  • cheese name
  • company
  • style of cheese



vt cheese trail

Vermont Cheese Trail

Visit our updated Vermont Cheese Trail to explore our  45 cheesemaking members who produce over 150 varieties of award winning artisan and farmstead cheese.

Find your Vermont Food Experience!


Keep Local Farms is an education and contribution program that connects consumers with local dairy farmers and allows those who are interested in purchasing local foods to support their local farmers.

Read More....

Paul Kindstedt's book, American Farmstead Cheese, is available form Chelsea Greene Publishing.
Check out this book and more on our resources page.


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