By Josie Krogh, Digital Strategy Lead, Culture Cheese Magazine
September 28, 2026

Main Facts: A Grand Celebration of Vermont’s Dairy Heritage

There is an undeniable magic that permeates the air upon arrival at Shelburne Farms. Nestled gracefully on the picturesque shores of Lake Champlain, this sprawling 1,400-acre estate transcends the typical definition of a farm. It is a world unto itself – a harmonious blend of a vibrant working farm, a historic inn steeped in legacy, and magnificent barns whose architecture speaks of grander ambitions from a bygone era. It was within the hallowed, cavernous expanse of the farm’s iconic Breeding Barn that the 13th annual Vermont Cheesemakers Festival reached its triumphant culmination, drawing together the state’s most revered cheesemakers and an extraordinary bounty of artisan cheeses.

This year’s festival, a vibrant cornerstone of Vermont Cheese Week, served as more than just an event; it was a profound celebration of the innovative spirit and deep-rooted traditions that define Vermont’s renowned cheesemaking industry. From the moment attendees stepped onto the historic grounds, they were enveloped in an atmosphere of culinary discovery, community spirit, and genuine appreciation for the craft. The festival offered a sensory journey through a diverse landscape of flavors, textures, and aromas, showcasing everything from time-honored classics to audacious new creations. It underscored Vermont’s unwavering commitment to sustainable agriculture and the artisanal production that has cemented its reputation as a global leader in specialty cheese.

Chronology: From Gilded Age Vision to Modern Sustainability

The story of Shelburne Farms, the magnificent backdrop for the Vermont Cheesemakers Festival, is a captivating narrative of evolution and enduring purpose. Its origins trace back to the late 19th century, a testament to the ambitious vision of William Seward Webb and his wife, Lila Vanderbilt Webb. Beginning in 1886, the couple meticulously assembled 33 distinct farms to create a singular, grand agricultural estate. Between 1889 and 1891, the colossal Breeding Barn, where the festival now unfolds, was constructed as the epicenter of William Seward Webb’s sophisticated horse-breeding operation. This period marked an era of opulent agricultural endeavors, where scale and innovation were pursued with fervent dedication. However, the relentless march of progress, particularly the advent of the automobile, signaled the eventual decline of the horse-breeding business. Yet, the architectural marvel that was the barn, along with the estate’s foundational spirit, endured.

The property underwent a profound transformation in 1972 when Webb’s forward-thinking descendants established a nonprofit organization. This pivotal shift reimagined Shelburne Farms as a living classroom, dedicated to education and the profound belief that hands-on learning from the land could cultivate a more sustainable and equitable world. The organization eventually assumed full ownership of the sprawling property, transforming it into the dynamic entity it is today: a vibrant working dairy and cheesemaking operation, expansive organic gardens, meticulously managed forests, and a hub for extensive, impactful educational programs. This commitment to sustainability, education, and land stewardship makes Shelburne Farms an exceptionally fitting and symbolic venue for a festival celebrating the very essence of Vermont’s agricultural prowess.

The Vermont Cheesemakers Festival itself boasts a rich history, born from a desire to honor and elevate the state’s burgeoning artisan cheese scene. It was founded by two titans of the industry, Allison Hooper and Bob Reese of Vermont Creamery, as a special event coinciding with their creamery’s 20th anniversary. What began as a heartfelt celebration has blossomed into an eagerly anticipated annual tradition, now in its 13th successful year. The premise remains beautifully, wonderfully simple: to gather Vermont’s exceptional cheesemakers under one roof, invite the public to indulge in an unparalleled array of cheeses, foster new discoveries, and ensure every guest departs with a cooler significantly heavier than when they arrived – a testament to the irresistible bounty of Vermont.

Our own experience at Shelburne Farms began with a two-night stay at the historic Inn, allowing us to fully immerse ourselves in the estate’s serene grandeur. Evenings were spent savoring the tranquil vistas of Lake Champlain, cocktail in hand, followed by exquisite dinners in the Inn’s historic dining room. Late-night rounds of billiards with fellow guests fostered a convivial atmosphere, underscoring why families return year after year to this cherished retreat. The Inn’s gracious hospitality and the estate’s inherent connection to agriculture created an ideal prelude to the festival, a natural extension of the very spirit it sought to celebrate.

Supporting Data: The Pillars of Vermont’s Cheese Renaissance

Vermont has long distinguished itself as a veritable mecca for artisan cheese, a reputation meticulously built upon a foundation of fertile lands, dedicated producers, and a relentless pursuit of quality. The Vermont Cheesemakers Festival serves as a powerful testament to this legacy, bringing into sharp focus the diversity, innovation, and sheer excellence that characterize the state’s dairy industry. Beyond the sheer pleasure of tasting, the festival offers invaluable insights into the unique philosophies and sustainable practices that underpin each producer’s craft.

Here are a few of the standout discoveries that continue to resonate, offering a glimpse into the vibrant landscape of Vermont cheesemaking and beyond:

Woodlawn Creamery – Rupert Reserve: A New Chapter in Aged Perfection

Woodlawn Creamery’s Rupert Reserve represents a significant milestone for the creamery, a testament to patience and a deepened commitment to the art of aging. This new addition to their esteemed lineup is made possible by the creamery’s ability to carefully hold back wheels of cheese for a full 12 months, allowing them to mature to an exquisite peak. The wait, as any connoisseur will attest, is unequivocally worth it. The Rupert Reserve delivered a complex symphony of flavors: deeply savory, with pronounced nutty undertones and that singular, concentrated essence achievable only through extended cellar time. It felt like a profound evolution for a cheese already beloved, signaling a new era of sophisticated aging for Woodlawn Creamery. This Reserve is destined to become a highly sought-after expression of Vermont’s aged cheddar tradition.

Wilson Farm – Shiso Ice Cream: Botanical Brilliance in Frozen Form

Wilson Farm, traditionally recognized for its bountiful herbs, has recently ventured into the realm of artisanal ice cream, and the results are nothing short of captivating. Their innovative new line, featuring intriguing and unconventional flavors like Spruce Tip and Golden Milk, is a direct reflection of their farm-to-cone philosophy. The ice cream is crafted with milk sourced from a neighboring farm, while the distinctive botanicals are meticulously grown on Wilson Farm’s own fertile land. The Shiso ice cream proved to be a remarkable standout. Its delicate, subtly herbal notes offered a refreshing departure from conventional ice cream profiles, showcasing an impressive versatility that suggests its use in both sweet desserts and unexpected savory applications. It’s a testament to the boundless creativity that can emerge when agricultural expertise meets culinary innovation.

Vermont Farmstead Cheese – Fat Tire Alehouse Cheddar: A Harmonious Brew

Vermont Farmstead Cheese Co. has masterfully blended two beloved classics with their Fat Tire Alehouse Cheddar. This inventive cheese incorporates New Belgium’s iconic Fat Tire Ale, creating a distinctive flavor profile. The company aptly describes it as an easygoing, perfectly balanced marriage of two well-established favorites. While I wouldn’t typically categorize myself as a traditional beer cheese enthusiast, this particular rendition proved to be exceptionally appealing. The ale imparts a subtle malty sweetness and a nuanced depth without overpowering the inherent qualities of the cheddar, resulting in a remarkably approachable and thoroughly enjoyable cheese that could convert even the most skeptical palate.

Small Oven Pastries – Macs & Cheese: An Unexpectedly Delicious Fusion

In a stroke of delightful culinary daring, Small Oven Pastries collaborated with 5th Quarter Butcher + Provisions to create "Macs & Cheese," an extraordinary collection of macarons inspired by—and ingeniously incorporating—Vermont cheese. The true revelation was the "Dark Side of the Blue" macaron, an audacious combination of dark chocolate, aromatic anise hyssop, and Jasper Hill Farm’s renowned Bayley Hazen Blue cheese. On paper, this pairing might sound unconventional, even perplexing, but the execution was nothing short of brilliant. The Bayley Hazen Blue introduced a savory, salty counterpoint to the rich dark chocolate, while the anise hyssop provided a bright, herbaceous lift, preventing the ensemble from feeling overly decadent and instead creating a complex, harmonious, and utterly unforgettable bite. It’s a testament to the power of unexpected ingredient pairings.

von Trapp Farmstead – Mad River Blue: A Fudgy, Organic Gem

From the picturesque Mad River Valley, von Trapp Farmstead presented their Mad River Blue, a rich, fudgy cow’s milk blue cheese crafted with their certified organic milk. This cheese exemplifies the farmstead’s commitment to organic practices and exceptional quality. Its striking blue veining contributes a mild, approachable piquancy, beautifully complementing a flavor profile rich with notes of cocoa, dried fruit, and a profound umami depth. Mad River Blue is a sophisticated and accessible blue, appealing to both seasoned connoisseurs and those new to the world of blue cheeses, reflecting the pristine environment from which it originates.

Tucker Hill Cheese – Milestone: A Promising Newcomer

Tucker Hill Cheese, one of Vermont’s newest cheesemakers, immediately commanded attention with their "Milestone." This raclette-style cheese, aged for two to three months, develops a stunning natural rind and a distinctly lactic character that speaks of its terroir. It embodies everything I cherish in a cheese: a velvety, yielding texture, a subtle funk that hints at its complexity, and a remarkably clean finish that leaves a lasting impression. Milestone is a clear indication that Tucker Hill Cheese is a producer to watch, bringing fresh perspectives and exceptional quality to Vermont’s already vibrant cheese landscape.

Shelburne Farms – Smoked Cheddar: The Taste of Home

As the host of the festival, Shelburne Farms naturally showcased its own outstanding products. Their Smoked Cheddar, crafted from their 6-month raw-milk cheddar, undergoes a meticulous cold-smoking process over hickory for six hours. This careful treatment imparts a delicate sweetness and just the right amount of smoky essence, beautifully complementing the underlying robust character of the cheddar. Enjoying a slice with a crisp glass of Chardonnay on the Inn’s back porch, overlooking Lake Champlain, was a moment of pure, unadulterated pleasure—the quintessential snack perfectly matched to its idyllic setting. The house-made apple preserves offered a sweet, tangy accompaniment, elevating the experience further and underscoring the farm’s commitment to holistic culinary excellence.

High Drive Distillery – Gin: Northern Vermont’s Botanical Spirit

Stepping beyond cheese for a moment, High Drive Distillery offered a fascinating insight into northern Vermont’s burgeoning craft beverage scene. This distillery crafts its exceptional gin on a family farm, utilizing organic grains grown and milled directly on the property. The 93-proof gin is meticulously distilled with a complex botanical blend centered around juniper, red clover, dandelion root, and seven other carefully selected botanicals. The resulting spirit offers a remarkable botanical complexity without ever becoming overwhelming. It was incredibly smooth on the palate, boasting a bright, layered herbal character that spoke volumes of its farm-to-bottle ethos and the pristine ingredients of its Vermont origin.

Big Picture Farm – Goat Milk Caramel Nibbles: A Sweet Indulgence

Big Picture Farm has ingeniously built an entire confectionery universe around the rich, creamy goodness of goat milk. Their Goat Milk Caramel Nibbles are a delightful, bite-sized expression of this innovative concept. The Townshend farm is perhaps best known for its signature goat milk caramels, but their creativity extends to an array of other exquisite sweets, including decadent chocolate-covered versions, luxurious truffles, and a variety of other confections. These nibbles perfectly encapsulate the farm’s dedication to transforming a simple agricultural product into a sophisticated, highly sought-after delicacy, showcasing the versatility and appeal of goat milk beyond traditional cheese.

Official Responses: Voices from the Heart of Vermont Cheese

The spirit of the Vermont Cheesemakers Festival is best captured through the words and dedication of its organizers and participants. Allison Hooper and Bob Reese, the visionary founders of Vermont Creamery and the festival itself, have consistently emphasized the event’s core mission. "When we started this festival thirteen years ago," Hooper often recounts, "our goal was simply to bring our community together, celebrate the incredible work of Vermont’s cheesemakers, and share that passion with a wider audience. To see it grow into what it is today, drawing so many new producers and enthusiasts, is truly rewarding." Reese adds, "It’s about more than just selling cheese; it’s about fostering innovation, sharing knowledge, and reinforcing the unique identity of Vermont as a hub for artisan food. Each year, we’re amazed by the new creations and the enduring quality of our cheesemakers."

Representatives from Shelburne Farms also expressed immense pride in hosting the event. "Shelburne Farms is fundamentally about education and sustainability," noted a farm spokesperson. "Hosting the Vermont Cheesemakers Festival aligns perfectly with our mission to connect people to the land and inspire a more sustainable future. It’s a powerful demonstration of how responsible agriculture can lead to incredible products and a thriving community." The cheesemakers themselves echoed this sentiment, praising the festival as an unparalleled platform for showcasing their craft, connecting with consumers, and networking with peers. "This festival is vital for us," remarked a producer from Woodlawn Creamery. "It allows us to tell our story, introduce new products like the Rupert Reserve, and get direct feedback from people who truly appreciate what we do. It’s an energizing experience every single year."

Josie Krogh, Digital Strategy Lead for Culture Cheese Magazine and the author of this article, reflected on the broader success of the event. "The festival is a microcosm of Vermont’s food scene—diverse, innovative, and deeply rooted in quality and community. From the historic grandeur of Shelburne Farms to the intricate flavors of each cheese, ice cream, or pastry, every element speaks to a profound respect for ingredients and craft. It’s not just a festival; it’s an immersive cultural experience that celebrates the very best of Vermont."

Implications: Shaping the Future of Artisan Food

The 13th Annual Vermont Cheesemakers Festival at Shelburne Farms carries significant implications, extending far beyond the joyous indulgence of a single weekend. It serves as a vital indicator of the health and trajectory of Vermont’s artisan food economy and offers a glimpse into broader trends within sustainable agriculture.

Firstly, the festival reinforces Vermont’s enduring position as a powerhouse in artisan cheesemaking. The continuous emergence of new producers like Tucker Hill Cheese and the innovative offerings from established creameries demonstrate a dynamic industry that is not only maintaining high standards but constantly pushing the boundaries of creativity. This sustained growth and innovation solidify Vermont’s brand as a leader in high-quality, specialty dairy products, appealing to discerning consumers nationwide and globally.

Secondly, the event highlights the crucial role of agricultural nonprofits like Shelburne Farms in fostering community, education, and sustainable practices. By providing a historic and ecologically minded venue, Shelburne Farms not only hosts the festival but also embodies the very principles of land stewardship and educational outreach that many artisan producers champion. It serves as a powerful model for integrating conservation, education, and economic viability.

Furthermore, the festival has a considerable impact on local economy and tourism. Drawing thousands of visitors, it boosts local businesses, from the Inn at Shelburne Farms to countless other accommodations, restaurants, and shops across the region. It positions Vermont as a premier destination for culinary tourism, inviting people to explore not just its cheeses but its breathtaking landscapes, vibrant communities, and commitment to local food systems. The "heavier cooler" metaphor isn’t just about cheese; it’s about tangible economic input and memorable experiences that encourage repeat visits.

The increasing diversity of products showcased, from Shiso ice cream to cheese-infused macarons and farm-distilled gin, signals a broader trend towards diversification and collaboration within the artisan food sector. Producers are exploring new avenues, partnering with complementary businesses, and experimenting with unexpected ingredient combinations to create unique offerings. This cross-pollination of ideas and expertise ensures that Vermont’s food scene remains fresh, exciting, and responsive to evolving consumer tastes.

Finally, the festival underscores the enduring appeal of artisan food in an increasingly homogenized world. Consumers are seeking authenticity, transparency, and a connection to the source of their food. Events like the Vermont Cheesemakers Festival satisfy this demand, allowing direct interaction with producers, offering insight into their craft, and celebrating products made with passion and integrity. This cultural shift towards valuing quality, local sourcing, and sustainable practices will continue to drive the success of events like this and the artisan food movement as a whole, ensuring that Vermont’s legacy of exceptional cheese endures for generations to come.