Handmade in Vermont (Blog) | Grafton Village Cheese

Grafton Village Cheese Welcomes All Cheese Lovers During Vermont Cheese Week

Grafton Village Cheese is a proud member of the Vermont Cheese Council. For over 20 years, the Council has been supporting the Vermont cheesemaking community with ongoing education, collective marketing power, professional networking and opportunities to showcase Vermont cheese. One such showcase is Vermont Cheese Week happening this September 7-15 at locations throughout Vermont. As…

Grafton Village Cheese Receives Top Honors from the American Cheese Society

As the world recently celebrated achievements at the Summer Olympics, Grafton Village Cheese is proud to announce its own victories in the prestigious American Cheese Society Awards competition. This summer, two of Grafton’s cheeses were recognized with top honors: Shepsog – 1st Place in the Cheddar category (mixed milk aged through 12 months) for the…

Sheep’s Milk: A Scarce Local Commodity Turned Into Award-Winning Cheeses

History tells us Vermont experienced a sort of “sheep boom” in the mid 1800s. Merino sheep brought in from Spain covered the hills of the Green Mountain State. For various reasons, the boom did not last long.

Grafton Village Cheese Announces Move of its Retail Store to the Okemo Valley

The Grafton Village Cheese Company (GVCC), a subsidiary of The Windham Foundation, announces the move of its retail store and cut and wrap operation from Brattleboro to the Okemo Valley. A long-time fixture at 400 Linden Street in Brattleboro, the Company lost its lease when the building was sold to Retreat Farm in late 2022.

Cave Aged Cheese: Carrying on the Tradition at Grafton Village Cheese

For centuries, cheesemakers have been using natural caves to age cheese. The cool, humid conditions allow the caved aged cheeses to develop complex flavors and textures over time.

Storyteller

Storyteller may seem a strange name for a cheese to some, but not to us. Unlike other cheese companies, Grafton Village Cheese has a mission that goes beyond creating award-winning, small batch cheeses.