By Josie Krogh
Digital Strategy Lead, Culture Cheese Magazine

September 28, 2026
Web Exclusive

Main Facts: A Culinary Convergence in a Historic Setting

Nestled on the picturesque shores of Lake Champlain, the historic Shelburne Farms estate recently played host to the 13th annual Vermont Cheesemakers Festival. On September 28, 2026, a vibrant gathering of the state’s most innovative cheesemakers and passionate food enthusiasts converged within the majestic Breeding Barn, transforming the storied space into a veritable wonderland of artisanal dairy and culinary delights. This highly anticipated event, a cornerstone of Vermont Cheese Week, served as a powerful testament to the state’s thriving agricultural heritage and its unwavering commitment to crafting world-class cheeses. More than just a tasting event, the festival offered an immersive journey into the heart of Vermont’s food culture, showcasing a remarkable array of products that spanned from traditional aged cheddars to experimental ice creams and sophisticated confections. The choice of Shelburne Farms, a 1,400-acre working farm and educational nonprofit, was particularly fitting, its deep-rooted history in agriculture providing a poignant backdrop for a celebration dedicated to the fruits of the land.

Chronology: From Grand Estate to Sustainable Sanctuary

The experience of arriving at Shelburne Farms is, in itself, a journey into another era. The vast property, stretching elegantly along Lake Champlain, immediately impresses upon visitors a sense of grandeur and purpose that transcends the typical farm visit. It feels less like a destination to be merely observed and more like an entire, self-contained world: a fully operational farm, a charming historic inn, and monumental barns whose very architecture speaks of ambitions belonging to a bygone age. It was within one of these magnificent structures, the venerable Breeding Barn, that the crescendo of Vermont Cheese Week unfolded, bringing together an unparalleled collection of the state’s finest cheesemakers and an almost overwhelming bounty of their creations.

A Legacy Forged in Land and Vision

The Breeding Barn stands as a powerful echo of Shelburne Farms’ rich and layered history. Constructed between 1889 and 1891, it was initially conceived for the ambitious horse-breeding operations of William Seward Webb. Webb, a physician and railroad entrepreneur, and his wife, Lila Vanderbilt Webb, embarked on a monumental undertaking in 1886, systematically acquiring 33 individual farms to assemble what would become the sprawling 1,400-acre agricultural estate we know today. Their vision was grand, aiming to create a self-sufficient and highly productive agricultural enterprise, with the Breeding Barn at its heart, dedicated to improving livestock and showcasing cutting-edge farming practices.

However, the inexorable march of progress, particularly the advent and rapid popularization of the automobile, soon rendered large-scale horse breeding commercially unviable. The Webbs’ equine endeavors gradually ceased, but the structural integrity and inherent beauty of the barn endured, a silent witness to changing times and agricultural paradigms.

Evolution into a Modern Model of Sustainability

The narrative of Shelburne Farms did not end with the decline of its original purpose. In a remarkable act of foresight and dedication, Webb’s descendants initiated a profound transformation in 1972. They established a nonprofit organization, shifting the estate’s focus from a private agricultural venture to a public trust centered on education. This new mission was underpinned by a deeply held conviction: that direct engagement with the land and hands-on learning could foster a more sustainable and equitable world. The organization eventually assumed ownership of the entire property, meticulously preserving its historical integrity while adapting its operations to serve contemporary educational and environmental goals.

Today, Shelburne Farms stands as a vibrant, multifaceted institution. It continues to operate a working dairy and cheesemaking facility, producing artisanal cheeses that reflect its commitment to quality and sustainability. Its expansive grounds encompass meticulously maintained gardens, diverse forests, and a network of educational programs designed for all ages. These programs range from farm-based learning experiences for children to professional development workshops for educators, all united by the common thread of connecting people to the land and inspiring stewardship. The farm’s commitment to organic practices, sustainable forestry, and environmental education makes it a living laboratory and a beacon for responsible land management in the 21st century.

An Idyllic Stay at The Inn

Our two-night stay at the historic Inn at Shelburne Farms offered an unparalleled opportunity to fully immerse ourselves in the estate’s tranquil charm. Perched regally overlooking the vast expanse of Lake Champlain, the Inn provides an experience that is both luxurious and deeply rooted in its pastoral surroundings. Each evening, we savored evening cocktails on the veranda, the setting sun casting a golden glow over the lake, creating moments of serene beauty. Dinners were enjoyed in the Inn’s historic dining room, where local ingredients are celebrated with culinary artistry, further cementing the connection between the farm and its bounty. Late-night rounds of billiards with fellow guests fostered a sense of camaraderie, underscoring the Inn’s reputation as a welcoming haven. It is easy to understand why families return to this cherished retreat year after year, drawn by its timeless elegance, breathtaking views, and the genuine warmth of its hospitality. This unique blend of history, natural beauty, and a strong agricultural ethos makes the Inn and Shelburne Farms an utterly natural and fitting venue for a festival celebrating Vermont’s esteemed cheesemakers.

The Festival’s Genesis and Enduring Appeal

The Vermont Cheesemakers Festival itself boasts a distinguished lineage. It was originally conceived and brought to life by two titans of the Vermont dairy world: Allison Hooper and Bob Reese, co-founders of the renowned Vermont Creamery. Their vision was sparked by Vermont Creamery’s 20th anniversary, a desire to create a grand celebration not just of their own success but of the entire Vermont cheesemaking community. Now in its 13th year, the festival’s premise remains beautifully and wonderfully simple: gather Vermont’s most talented cheesemakers under one roof, invite the public to partake in an epicurean feast, encourage discovery of new and exciting flavors, and ensure that every departing guest carries with them a cooler considerably heavier than when they arrived – a testament to the irresistible allure of Vermont cheese. The festival has grown steadily over the years, becoming a highlight on the national culinary calendar and a vital platform for showcasing the innovation and dedication of Vermont’s artisanal food producers.

Supporting Data: A Curated Collection of Culinary Highlights

The sheer volume and diversity of offerings at the festival were astounding. From aged cheddars to delicate macarons, the following are just a few of the exceptional products that left an indelible impression and continue to resonate in our culinary thoughts:

Woodlawn Creamery – Rupert Reserve

Woodlawn Creamery, a respected name in Vermont cheesemaking, presented its Rupert Reserve, a significant new addition to their already impressive lineup. This particular cheese represents a milestone for the creamery, as it is now able to dedicate wheels to a prolonged aging process, reaching the coveted 12-month mark. The patience required for this extended maturation is undeniably rewarded. Rupert Reserve is a cheese of profound complexity, offering a symphony of savory and nutty notes, imbued with the kind of intense, concentrated flavor that can only be achieved through considerable time spent meticulously aging in the cellar. For those already familiar with Woodlawn Creamery’s existing offerings, Rupert Reserve feels like a confident new chapter, signaling an evolution in their craft. It is certainly a cheese that discerning palates will want to seek out and savor.

Wilson Farm – Shiso Ice Cream

Venturing beyond the realm of traditional dairy, Wilson Farm, an established herb farm, has recently embarked on an intriguing new venture: artisanal ice cream. The results are every bit as captivating and innovative as one might hope from a producer with such a deep understanding of botanicals. Their new ice cream line showcases an adventurous spirit, featuring unique, "out-of-the-box" flavors such as Spruce Tip and Golden Milk. What truly sets these creations apart is their commitment to local sourcing: the ice cream is crafted with fresh milk from a neighboring farm, and the distinctive botanicals are lovingly cultivated on Wilson Farm’s own fertile grounds. The Shiso ice cream was a particular revelation. Its delicate, subtly herbal character was both refreshing and intriguing, demonstrating a remarkable versatility that lends itself equally well to sweet desserts or as an unexpected, elegant accompaniment to savory dishes. It exemplifies the creative synergy between farming and culinary artistry.

Vermont Farmstead Cheese – Fat Tire Alehouse Cheddar

Vermont Farmstead Cheese Co. showcased a delightful collaboration that marries the best of Vermont dairy with craft brewing. Their Fat Tire Alehouse Cheddar is a testament to inventive cheesemaking, crafted with New Belgium’s iconic Fat Tire Ale. The company aptly describes this cheese as an "easygoing, well-balanced combination of two classics," a sentiment with which we wholeheartedly agree. While I might not traditionally classify myself as a fervent devotee of beer-infused cheeses, this particular rendition proved to be a compelling exception. The ale imparts a subtle, malty depth and a hint of effervescence that beautifully complements the robust character of the cheddar without overpowering it, resulting in a remarkably approachable and enjoyable cheese experience. It’s a masterful blend that elevates the concept of "beer cheese" to a new level of sophistication.

Small Oven Pastries – Macs & Cheese

In a brilliant display of culinary ingenuity, Small Oven Pastries partnered with 5th Quarter Butcher + Provisions to create "Macs & Cheese," an extraordinary collection of macarons specifically inspired by – and incorporating – Vermont cheeses. This collaboration pushed the boundaries of traditional dessert, offering a playful yet sophisticated exploration of sweet and savory. My personal favorite from this innovative collection was undoubtedly "Dark Side of the Blue." This macaron featured a daring combination of dark chocolate, fragrant anise hyssop, and the revered Bayley Hazen Blue cheese from Jasper Hill Farm. While such a fusion might sound unconventional on paper, the flavors harmonized with astonishing success. The Bayley Hazen Blue introduced a distinct savory, salty edge that beautifully counterbalanced the richness of the dark chocolate. Meanwhile, the anise hyssop contributed a bright, ethereal herbal note, preventing the macaron from feeling overly indulgent and ensuring a wonderfully balanced, complex, and utterly memorable bite.

von Trapp Farmstead – Mad River Blue

From the renowned von Trapp Farmstead, situated in Vermont’s scenic Mad River Valley, came the exquisite Mad River Blue. This rich, fudgy cow’s milk blue cheese is crafted using the farm’s own certified organic milk, reflecting a deep commitment to sustainable agriculture and animal welfare. The cheese is characterized by its distinctive blue veining, which imparts a mild, pleasing piquancy. Beyond this initial zest, Mad River Blue reveals a complex tapestry of flavors, with discernible notes of cocoa, hints of dried fruit, and a profound, satisfying umami. It’s a blue cheese that offers depth and nuance, making it accessible even to those who might typically shy away from stronger blues, while still providing ample satisfaction for connoisseurs.

Tucker Hill Cheese – Milestone

Tucker Hill Cheese, one of Vermont’s newest entrants into the artisanal cheesemaking scene, made an immediate and lasting impression with their Milestone. This cheese instantly commanded attention, signaling that Tucker Hill is a producer to watch closely. Their interpretation of a raclette-style cheese is aged for two to three months, a period that allows it to develop a magnificent natural rind and a distinctly lactic character. Milestone embodies everything I cherish in a cheese: it possesses a wonderfully velvety texture, a subtle and inviting funkiness that speaks to its careful maturation, and a clean, lingering finish that leaves a desire for another bite. It’s a testament to the vibrant innovation bubbling up within Vermont’s newest generation of cheesemakers.

Shelburne Farms – Smoked Cheddar

Shelburne Farms, in addition to hosting the festival, proudly presented its own exceptional Smoked Cheddar. This cheese begins as their 6-month raw-milk cheddar, which is then meticulously cold-smoked over hickory wood for a period of six hours. This artisanal process infuses the cheese with a delicate sweetness and precisely the right amount of smoke to complement, rather than overpower, the inherent character of the cheddar. During my stay, a slice of this exquisite smoked cheddar, paired with a crisp glass of Chardonnay, on the back porch of the Inn overlooking Lake Champlain, proved to be the quintessential moment of indulgence. The accompanying house-made apple preserves, crafted on the farm, provided a perfectly harmonious sweet and tangy counterpoint, elevating an already sublime snack into a truly unforgettable experience.

High Drive Distillery – Gin

Adding an unexpected but welcome dimension to the festival’s offerings was High Drive Distillery, showcasing its exceptional Gin. This craft spirit is produced on a family farm in northern Vermont, employing organic grains cultivated and milled directly on the property – a true farm-to-bottle ethos. The 93-proof gin is meticulously crafted around a complex botanical profile, featuring prominent notes of juniper, complemented by red clover, dandelion root, and seven other carefully selected botanicals. What stands out is the remarkable balance: one can discern and appreciate the intricate botanical complexity without any single flavor becoming overwhelming. The gin is incredibly smooth on the palate, delivering a bright, layered herbal character that is both refreshing and sophisticated, making it an ideal companion for a cheese-focused palate cleanser or a celebratory toast.

Big Picture Farm – Goat Milk Caramel Nibbles

Big Picture Farm, based in Townshend, Vermont, has masterfully constructed an entire confectionery universe centered around the rich, creamy goodness of goat milk. While the farm is perhaps most widely recognized for its award-winning goat milk caramels, which have garnered national acclaim, their Goat Milk Caramel Nibbles represent another delightful, bite-sized expression of this culinary philosophy. These delectable morsels capture the essence of their celebrated caramels in a convenient, irresistible form. Beyond the nibbles, their product line extends to exquisite chocolate-covered versions of their caramels, decadent truffles, and a variety of other artisanal sweets, all crafted with the same dedication to quality and the unique character of goat milk.

Official Responses: A Collective Vision for Vermont’s Culinary Future

While direct quotes were not provided in the original dispatch, the spirit of the Vermont Cheesemakers Festival and its host, Shelburne Farms, speaks volumes. The festival organizers, led by Allison Hooper and Bob Reese, implicitly articulate a vision for the future of Vermont’s artisanal food scene. Their unwavering commitment is to foster a vibrant community among cheesemakers, providing a vital platform for showcasing their dedication to craft, innovation, and the unique terroir of Vermont. The longevity of the festival, now in its 13th year, is a testament to this enduring vision, demonstrating a sustained effort to celebrate and promote the state’s dairy heritage.

Shelburne Farms, as a non-profit organization, offers a profound "official response" through its very existence and mission. Their belief that "learning from the land could help build a more sustainable and just world" is not merely a slogan but a guiding principle that permeates every aspect of their operations, from their working dairy to their extensive educational programs. By hosting an event like the Vermont Cheesemakers Festival, Shelburne Farms extends its commitment to sustainability and local agriculture, positioning itself as a vital hub for the entire regional food system. The cheesemakers themselves, through the quality and ingenuity of their products, offer a collective response of pride, resilience, and an unyielding pursuit of excellence that defines the Vermont brand.

Implications: Sustaining a Legacy, Cultivating Innovation

The Vermont Cheesemakers Festival is far more than an annual culinary gathering; it is a vital economic engine and a cultural touchstone for the state.

Economic Impact and Local Support: The festival plays a crucial role in bolstering Vermont’s agricultural economy. By providing a direct marketplace and promotional platform for small and medium-sized cheesemakers, it facilitates sales, builds brand recognition, and directly supports the livelihoods of farmers and artisans. The influx of visitors for the festival also generates significant revenue for local businesses, including accommodations, restaurants, and other tourism-related services, extending its positive economic ripple effect throughout the region.

Culinary Tourism and Brand Vermont: Events like the Vermont Cheesemakers Festival are instrumental in positioning Vermont as a premier destination for culinary tourism. The state’s reputation for high-quality, artisanal food products, particularly cheese, is significantly enhanced by such well-attended and celebrated gatherings. It attracts national attention and draws food lovers from across the country, further solidifying "Brand Vermont" as synonymous with exceptional taste, quality, and sustainable practices.

Sustainability and Terroir: The festival inherently emphasizes the core values of sustainability and terroir. Many participating cheesemakers, like von Trapp Farmstead and Shelburne Farms itself, adhere to organic practices and prioritize local sourcing, reflecting a deep respect for the land and its resources. This commitment ensures that the unique flavors of Vermont’s landscape – its pastures, its climate, its heritage breeds – are authentically expressed in its cheeses, creating products that are truly distinctive.

Innovation and Collaboration: The range of products highlighted at the festival, from Wilson Farm’s botanical ice creams to Small Oven Pastries’ cheese-infused macarons, underscores a thriving culture of innovation within Vermont’s food industry. Collaborations, such as Vermont Farmstead Cheese’s partnership with New Belgium, demonstrate a willingness to experiment and push creative boundaries, ensuring that Vermont’s culinary scene remains dynamic and exciting. These innovations not only expand the market for Vermont products but also inspire other artisans to explore new avenues.

Community and Knowledge Exchange: Beyond commerce, the festival fosters a strong sense of community among cheesemakers. It serves as an invaluable forum for knowledge exchange, networking, and mutual support, strengthening the collective identity of Vermont’s artisanal food movement. For attendees, it’s an opportunity to connect directly with the producers, learn about their craft, and gain a deeper appreciation for the stories behind the food.

In conclusion, the 13th Annual Vermont Cheesemakers Festival at Shelburne Farms was a resounding success, a vibrant celebration of heritage, innovation, and community. It reaffirmed Vermont’s standing as a leading light in the artisanal cheese world and underscored the profound connection between the land, its people, and the extraordinary culinary treasures they create. As the sun set over Lake Champlain, leaving visitors with heavier coolers and even richer memories, the festival’s enduring implication was clear: Vermont’s commitment to quality, sustainability, and gastronomic excellence will continue to shape and enrich the broader culinary landscape for years to come.