Established in 2003, Champlain Valley Creamery handcrafts certified organic cheese in Vergennes, Vermont. With a graduate degree in food science and a background in wine and hard cider making, Carleton Yoder was eager to run his own business and in Vermont, small-scale cheesemaking was a natural progression. At the start of 2010, Carleton’s wife, Moira Cook, joined the day-to-day operations making Champlain Valley Creamery a true family business.
The milk for our cheese comes from a single herd of crossbred Jersey and Holstein cows in nearby Bridport, Vermont. We use traditional techniques, including moving milk in 10 gallon cans and small batch pasteurization, to produce our cheese entirely by hand. Our creamery is certified organic by Vermont Organic Farmers (VOF) and we strive to make simply delicious cheese that we hope you will enjoy.
Look for our cheeses at fine retailers and restaurants throughout New England. If you are in Vergennes, stop by our creamery to catch a glimpse of cheesemaking, purchase our products, and say “hello” to Moira and Carleton.