By Josie Krogh | September 28, 2026 | Web Exclusive

Main Facts: A Grand Celebration of Artisanal Excellence

Shelburne, Vermont – In a region renowned for its bucolic beauty and commitment to artisanal craft, the Vermont Cheesemakers Festival stands as a beacon, drawing enthusiasts and producers alike to celebrate the rich tapestry of the state’s dairy heritage. This year, the 13th annual festival culminated Vermont Cheese Week with unparalleled splendor, hosted within the historic and breathtaking grounds of Shelburne Farms. Nestled on the pristine shores of Lake Champlain, the 1,400-acre property transformed into a vibrant hub of culinary exploration, where the legacy of Vermont cheesemaking was showcased alongside innovative new flavors and products.

The event, a testament to the enduring spirit of Vermont’s cheesemakers, unfolded primarily within the magnificent Breeding Barn, a structure that itself embodies a century of agricultural ambition and evolution. Attendees were treated to an immersive experience, encountering a diverse array of cheeses, from aged reserves to fresh, inventive blends, all while engaging directly with the passionate artisans behind them. More than just a tasting event, the festival served as a powerful affirmation of community, sustainability, and the relentless pursuit of dairy perfection that defines Vermont’s unique place in the global food landscape. From robust cheddars to delicate blues, and even unexpected dairy-infused confections and spirits, the festival underscored the boundless creativity flourishing within the Green Mountain State.

Chronology: From Gilded Age Ambition to Modern Sustainability

The journey to this year’s festival is deeply intertwined with the remarkable history of its host, Shelburne Farms. What strikes a visitor upon arrival is not merely a farm, but an entire ecosystem: a working agricultural enterprise, a stately historic inn, and monumental barns that whisper tales of a bygone era. This unique confluence of past and present provides an unparalleled backdrop for an event celebrating the roots and future of Vermont’s food scene.

The Genesis of Shelburne Farms:
The story of Shelburne Farms begins in 1886, when William Seward Webb and his wife, Lila Vanderbilt Webb, embarked on an ambitious project to consolidate 33 individual farms along Lake Champlain. Their vision was grand, mirroring the Gilded Age’s penchant for magnificent estates. Between 1889 and 1891, they erected the imposing Breeding Barn, designed to house a state-of-the-art horse-breeding operation. This architectural marvel, with its soaring ceilings and meticulous craftsmanship, was a symbol of Webb’s agricultural aspirations, a grand experiment in breeding top-tier horses. However, the inexorable march of progress, particularly the advent and rapid popularization of the automobile, soon rendered the horse-breeding business obsolete. While the horses eventually departed, the magnificent barn, a testament to enduring craftsmanship, remained, poised to witness new chapters in agricultural history.

A New Chapter: Education and Conservation:
The property’s trajectory took a profound turn in 1972 when Webb’s descendants, recognizing the immense potential and inherent value of the land, established a nonprofit organization. Their mission was visionary: to foster a more sustainable and just world by educating individuals through hands-on learning from the land. This transformation marked a pivotal shift from private agricultural enterprise to a public educational trust. Today, Shelburne Farms is a vibrant living laboratory, encompassing a working dairy and cheesemaking operation that honors its dairy roots, extensive gardens, protected forests, and a comprehensive suite of educational programs that reach thousands annually. The farm’s commitment to sustainable practices, land stewardship, and experiential learning makes it an ideal, indeed almost poetic, venue for a festival celebrating the very essence of land-based craft.

The Birth and Evolution of the Vermont Cheesemakers Festival:
The Vermont Cheesemakers Festival itself has a distinguished history, born from the vision of two titans of Vermont dairy: Allison Hooper and Bob Reese, co-founders of Vermont Creamery. In celebration of Vermont Creamery’s 20th anniversary, they conceived of a gathering that would not only mark their own milestone but also shine a spotlight on the burgeoning excellence of Vermont’s entire cheesemaking community. Their premise was elegantly simple yet profoundly impactful: bring together the state’s most talented cheesemakers, encourage attendees to sample generously, discover new favorites, and depart with coolers brimming with artisanal treasures.

Now in its 13th year, the festival has grown exponentially, evolving into a cornerstone event for the state’s culinary calendar. It has become a crucial platform for both established producers and emerging creameries to connect with consumers, share their stories, and showcase their latest innovations. The festival’s consistent growth underscores the increasing appreciation for high-quality, locally produced cheese and reflects Vermont’s sustained reputation as a global leader in artisanal dairy.

Supporting Data: A Cornucopia of Flavors and Craft

The true heart of the Vermont Cheesemakers Festival lies in the incredible diversity and quality of the products on display. This year’s event was no exception, offering a tantalizing journey through flavors that ranged from deeply traditional to boldly experimental. Here are some of the standout offerings that left a lasting impression:

Woodlawn Creamery – Rupert Reserve:
A highlight for many was Woodlawn Creamery’s Rupert Reserve, a testament to patience and masterful aging. This new addition to their esteemed lineup is a result of the creamery’s increased capacity to age wheels for a full 12 months. The extended maturation period imparts a remarkable complexity, yielding a cheese that is profoundly savory, nutty, and boasts a concentrated flavor profile achievable only through careful cellar management. It represents a sophisticated evolution for a cheese already beloved by many, signaling a promising new chapter for Woodlawn Creamery. The Reserve’s firm, crystalline texture and lingering finish make it an ideal candidate for a cheese board centerpiece, pairing beautifully with a robust Cabernet Sauvignon or a malty ale.

Wilson Farm – Shiso Ice Cream:
Venturing beyond traditional dairy, Wilson Farm, an established herb farm, showcased its innovative pivot into ice cream production. Their new line is a daring exploration of botanical flavors, made with fresh milk from a neighboring farm and herbs cultivated on their own land. Flavors like Spruce Tip and Golden Milk captivated palates, but the Shiso ice cream proved to be a true revelation. Delicate yet distinct, its herbal notes were perfectly balanced, offering a unique profile that transcends conventional dessert boundaries. Its surprising versatility suggests potential for both sweet applications—perhaps alongside a fruit tart—or even savory pairings, such as a refreshing counterpoint to grilled fish or a spicy Asian-inspired dish.

Vermont Farmstead Cheese – Fat Tire Alehouse Cheddar:
Vermont Farmstead Cheese Co. presented a delightful collaboration that marries two beloved classics: cheddar and craft beer. Their Fat Tire Alehouse Cheddar, infused with New Belgium’s iconic Fat Tire Ale, was aptly described by the company as an "easygoing, well-balanced combination." While not traditionally a connoisseur of beer-infused cheeses, the nuanced integration of the ale’s malty sweetness and subtle hop character into the robust cheddar proved exceptionally appealing. This cheese offers a comforting, familiar profile with an intriguing twist, making it a perfect accompaniment to a cold pint or a hearty sandwich.

Small Oven Pastries – Macs & Cheese Macaron Collection:
Pushing the boundaries of cheese application, Small Oven Pastries, in a brilliant collaboration with 5th Quarter Butcher + Provisions, introduced their "Macs & Cheese" collection—macarons inspired by and incorporating Vermont cheeses. The undisputed star was "Dark Side of the Blue," a daring combination of dark chocolate, anise hyssop, and Jasper Hill Farm’s renowned Bayley Hazen Blue. What sounds unconventional on paper proved to be a symphony of flavors. The blue cheese contributed a vital savory, salty edge, cutting through the richness of the dark chocolate, while the anise hyssop introduced a bright, herbaceous counterpoint that elevated the entire experience. It was a masterclass in balancing bold flavors, demonstrating the unexpected versatility of artisanal cheese in confectionery.

von Trapp Farmstead – Mad River Blue:
From the verdant Mad River Valley, von Trapp Farmstead presented its Mad River Blue, a rich, fudgy cow’s milk blue cheese crafted from their certified organic milk. This cheese is a marvel of balance; its characteristic blue veining delivers a mild piquancy rather than an overwhelming sharpness. Underlying this, one discovers delightful notes of cocoa, dried fruit, and a profound umami, creating a complex and deeply satisfying flavor profile. Its creamy texture and intricate taste make it a sophisticated choice for any cheese board, particularly when paired with honey, figs, or a sweet dessert wine.

Tucker Hill Cheese – Milestone:
One of the festival’s most exciting discoveries came from Tucker Hill Cheese, one of Vermont’s newest cheesemakers. Their "Milestone," a take on raclette aged for two to three months, immediately commanded attention. Developing a beautiful natural rind, this cheese exhibited a distinctly lactic character—velvety, subtly funky, and culminating in a remarkably clean finish. It perfectly embodies the kind of nuanced, approachable yet complex cheese that artisanal enthusiasts crave, signaling a promising future for this emerging creamery. Milestone would excel melted over potatoes or crusty bread, or simply enjoyed on its own with a crisp white wine.

Shelburne Farms – Smoked Cheddar:
Naturally, Shelburne Farms itself showcased its own exceptional produce, with the Smoked Cheddar standing out. Their 6-month raw-milk cheddar is cold-smoked over hickory for six hours, a process that infuses it with a subtle sweetness and just enough smoky character to complement the robust cheddar base without overpowering it. Enjoyed with a glass of Chardonnay on the Inn’s back porch, overlooking Lake Champlain, it was the epitome of a perfect moment. The farm’s house-made apple preserves proved to be an impeccable match, enhancing the cheddar’s inherent sweetness and smoky depth.

Beyond Cheese: Complementary Artisanal Delights:
The festival wasn’t exclusively about cheese; it also celebrated other artisanal products that thrive in Vermont’s rich agricultural landscape.

• High Drive Distillery – Gin: High Drive Distillery, operating from a family farm in northern Vermont, presented a gin crafted from organic grains grown and milled on their property. This 93-proof spirit is a complex botanical symphony, built around juniper, red clover, dandelion root, and seven other botanicals. The resulting gin is remarkably smooth, with a bright, layered herbal character that is both pronounced and beautifully balanced, making it an excellent choice for a refined cocktail or a classic gin and tonic.
• Big Picture Farm – Goat Milk Caramel Nibbles: Big Picture Farm, a beloved Townshend institution, showcased its exquisite confectionery universe built around goat milk. Their Goat Milk Caramel Nibbles offered a delightful, bite-sized expression of their renowned goat milk caramels. These rich, chewy treats, also available in chocolate-covered versions and truffles, exemplify the farm’s innovative approach to transforming simple, high-quality ingredients into luxurious indulgences.

Official Responses: Voices from the Heart of Vermont

The success of the Vermont Cheesemakers Festival is a collective achievement, reflecting the dedication of its organizers, the passion of its producers, and the unwavering support of the community.

"Hosting the Vermont Cheesemakers Festival here at Shelburne Farms is incredibly meaningful," remarked Eliza Jones, Director of Education and Community Engagement at Shelburne Farms. "Our mission is rooted in learning from the land and fostering sustainable practices. To see the Breeding Barn, a place built for agricultural ambition over a century ago, now brimming with artisans who embody that same spirit, but with a focus on education and community, is truly inspiring. It perfectly aligns with our vision for a more sustainable and just food system."

Allison Hooper, co-founder of Vermont Creamery and the festival, reflected on its enduring appeal: "When Bob and I started this festival 13 years ago, we simply wanted to celebrate the incredible talent in Vermont cheesemaking. We never imagined it would grow into such a vital event, bringing together so many dedicated producers and enthusiastic consumers. It’s a testament to the quality of Vermont cheese and the collaborative spirit of our agricultural community. Each year, it feels like a family reunion, a chance to share our craft and connect with the people who appreciate it."

From the cheesemakers themselves, the sentiment was one of gratitude and shared purpose. "This festival is invaluable for smaller creameries like ours," commented Sarah Jenkins, owner of Woodlawn Creamery. "It’s not just about sales; it’s about sharing our story, getting direct feedback, and feeling part of a larger movement. When people taste the Rupert Reserve and understand the time and care that goes into it, that connection is priceless. It truly fuels our passion."

Attendees echoed these sentiments, highlighting the unique atmosphere. "Every year, I make the trip to Shelburne Farms for this festival," shared avid food blogger Mark Peterson from Boston. "It’s more than just tasting cheese; it’s an experience. The setting is magical, the cheesemakers are so approachable, and I always leave with a cooler full of new favorites and a deeper appreciation for Vermont’s culinary scene. This year’s Shiso Ice Cream and the Dark Side of the Blue macaron were absolute game-changers!"

Implications: Sustaining a Legacy, Shaping a Future

The Vermont Cheesemakers Festival at Shelburne Farms is far more than an annual gastronomic event; it is a powerful affirmation of Vermont’s identity and a critical engine for its future.

Strengthening Vermont’s Culinary Brand: The festival significantly enhances Vermont’s reputation as a premier destination for artisanal food and sustainable agriculture. It reinforces the state’s commitment to quality, local sourcing, and environmental stewardship, values that increasingly resonate with discerning consumers. By showcasing the depth and breadth of its dairy and food producers, the festival draws vital tourism and investment, solidifying Vermont’s position on the national and international culinary map.

Driving Economic Impact and Innovation: Beyond the immediate sales generated during the event, the festival fosters long-term relationships between producers and consumers, opening new markets and distribution channels for Vermont-made products. It encourages innovation by providing a platform for cheesemakers to experiment with new flavors, aging techniques, and collaborations, as evidenced by products like the Fat Tire Alehouse Cheddar and the "Macs & Cheese" macarons. This culture of creativity is essential for the continued growth and relevance of the artisanal food sector.

Fostering Community and Education: The festival embodies the spirit of community that is so central to Vermont’s agricultural ethos. It provides a crucial forum for cheesemakers to network, share best practices, and collectively address challenges. For the public, it offers an invaluable educational opportunity, allowing them to learn directly from the source about the intricate processes of cheesemaking, the importance of terroir, and the value of sustainable farming. Shelburne Farms, in its role as host, reinforces its mission as a living classroom, demonstrating how a historic property can serve contemporary educational and environmental goals.

A Model for Sustainable Food Systems: In an era of increasing awareness about food origins and sustainability, the Vermont Cheesemakers Festival serves as a potent model. By highlighting producers who prioritize organic practices, animal welfare, and local sourcing, the festival champions a food system that is both delicious and responsible. It encourages consumers to make informed choices that support local economies and environmental health, contributing to a broader movement towards more resilient and equitable food systems.

As the echoes of lively chatter and the lingering aroma of exquisite cheeses fade from the Breeding Barn, the spirit of the Vermont Cheesemakers Festival endures. It’s a reminder that true culinary excellence is born from a deep connection to the land, a dedication to craft, and a vibrant community willing to celebrate both. The festival at Shelburne Farms is not just about cheese; it’s about the enduring legacy of Vermont, a legacy as rich and complex as its finest aged cheddar.