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What to eat in Vermont? Top 29 Vermonter Raw Milk Cheeses

Last update: Sat Feb 15 2025
Top 29 Vermonter Raw Milk Cheeses
TABLE OF CONTENTS

Best Vermonter Raw Milk Cheese Types

01

Cheese

GREENSBORO, United States of America
3.8
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Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington.


The recipe for this cheese was developed by altering the aging process and the shape of a Devon Blue recipe. The texture of Bayley Hazen Blue is dense, firm, and slightly dry, yet creamy and fudge-like, with blue veins running throughout it. 
THE BEST Bayley Hazen Blue Cheeses
1 Bayley Hazen Blue
Jasper Hill Farm
Bayley Hazen Blue

4.9

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World Cheese Awards - Gold 2023

02

Cheese

WAITSFIELD, United States of America
3.6
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Oma is an American cheese produced on Jasper Hill Farm in Vermont by the Von Trapp family (yes, the descendants of the family from The Sound of Music). The cheese has a washed rind and it's made with raw milk coming mostly from Jersey cows.


The body is soft and supple, yet never runny. The aromas are nutty and earthy, while the flavors are rich, creamy, meaty, barnyardy, pungent, and slightly sweet, with notes of chocolate, butter, and cured meat. It is recommended to pair this cheese with Belgian ales, IPA beer, and fig jam. 
03

Cheese

VERMONT, United States of America
n/a
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Pawlet is an American toma-style cheese produced in Vermont. The cheese is made from raw milk of Jersey cows. It has a buttery, creamy, and smooth texture underneath its natural rind, with numerous small eyes that are generated by gas-producing bacteria.


The flavors are buttery, mild, and rounded, with hints of grass, herbs, and flowers. Pawlet is easily recognizable by its red-golden rind which has the imprints of the cheese mold. The cheese is very versatile, melts well, and it's often used in grilled cheese sandwiches and burgers. 
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04

Cheese

VERMONT, United States of America
n/a
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Dorset is an American cheese hailing from Vermont, where it's produced by Consider Bardwell Farm. The cheese is made from raw Jersey cow's milk. It has an orange basket-weave crust on its washed rind, while the texture is buttery and rich.


The aromas are nutty, pungent, strong, and grassy, while the flavors are savory, sharp, smooth, and buttery, with hints of hay and nuts. Dorset is an award-winning cheese, including the 2010 World Cheese Championship Winner.

05

Cheese

VERMONT, United States of America
n/a
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Winnimere is an American cheese hailing from Vermont. The cheese is made during winter from raw milk of Ayrshire cows. It's named after the corner of Caspian Lake. Winnimere is washed with local beer, resulting in pink-colored rind with pungent and woody aromas.


The texture is very creamy and spreadable, while the flavors are sweet, with hints of bacon and spruce due to the fact that young cheeses are wrapped in spruce cambium strips. Near the rind, the flavors become more intense, while crystallized amino acids give it a slightly crunchy texture. 
THE BEST Winnimere Cheeses
1 Winnimere
Jasper Hill Farm
Winnimere

4.9

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World Championship Cheese Contest - Best of Class 2016, 2020

06

Cheese

WEST PAWLET, United States of America
n/a
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Barden Blue is an American blue cheese produced by Consider Bardwell Farm in Vermont. The cheese is aged in caves by Murray's. Aged for 4 months, Barden Blue is made from raw cow's milk. Its texture is dense, buttery, and specked with eyes, while the blue mold is running throughout the paste.


The rind is natural, and the aromas are herbal and barnyardy. The flavors of this semi-hard pressed cheese are nutty, mild, and tangy, with hints of hay, while the spiciness and peppery tones come from the blue veining.

07

Cheese

VERMONT, United States of America
n/a
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Tarentaise is an American cheese produced by Spring Brook Farm and Thistle Hill Farm in Vermont. The cheese is made from organic cow's milk of Jersey cows and it ages for 6 months. Underneath its washed rind, the texture of the paste is hard, firm, and smooth.


The aromas are nutty and earthy, while the flavors are creamy, buttery, and nutty, with a hint of spiciness on the finish. Due to the fact that Tarentaise contains over 45% of butterfat, it's often melted or used as a table cheese. It's recommended to pair it with Riesling, Pinot Noir, and Cabernet Sauvignon.

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08

Cheese

PUTNEY, United States of America
n/a
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In the United States, three artisanal cheesemakers from Vermont, Connecticut, and Pennsylvania have decided to follow the same recipes and procedures to make Cornerstone cheese. The milk must be raw and from one herd of cows, the salt must be produced in a traditional manner, the rennet must be minimally processed, and the starter cultures mut be produced from the herd's milk.


Each of these cheeses has a distinct rind, aroma, and flavor, but they all share a common richness and sweetness. The producers say that Cornerstone cheeses should be different, representing what is unique to a particular maker and milk from different regions. 
09

Cheese

PUTNEY, United States of America
n/a
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Reverie is an American tomme-style cheese hailing from Vermont, where it's produced by Parish Hill Creamery. The cheese is made from raw cow's milk and it's usually left to age from 5 to 10 months before consumption. Underneath its washed rind, the texture is crumbly and compact.


The aromas are milky and earthy, while the flavors are bright, milky, sweet, and tangy when young, becoming more sharp, mushroomy, and robust with age. It's recommended to pair Reverie with a glass of Barolo, Pinot Grigio, Barbaresco, or a hoppy IPA.

10

Cheese

VERMONT, United States of America
n/a
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La Luna is an American cheese hailing from Vermont, where it's produced by Blue Ledge Farm. This Gouda-style cheese is made from raw goat's milk and has a waxed rind. The aromas are grassy, and the texture is semi-firm and smooth.


The flavors are creamy, tangy, fresh, and milky. It's recommended to pair it with a glass of beer on the side. The name of the cheese means the moon in Italian, referring to the fact that the creators of the cheese met in Italy and began planning for their cheesemaking there.

11
Cheese
VERMONT, United States of America
n/a
12
Cheese
VERMONT, United States of America
n/a
13
Cheese
MOUNT HOLLY, United States of America
n/a
14
Cheese
VERMONT, United States of America
n/a
15
Cheese
GRAFTON, United States of America
n/a
16
Cheese
WHITING, United States of America
n/a
17
Cheese
GRAFTON, United States of America
n/a
18
Cheese
WEST PAWLET, United States of America
n/a
19
Cheese
HARTLAND, United States of America
n/a
20
Cheese
VERMONT, United States of America
n/a
21
Cheese
PUTNEY, United States of America
n/a
22
Cheese
VERMONT, United States of America
n/a
23
Cheese
VERMONT, United States of America
n/a
24
Cheese
VERMONT, United States of America
n/a
25
Cheese
VERMONT, United States of America
n/a
26
Cheese
GRAFTON, United States of America
n/a
27
Cheese
GREENSBORO, United States of America
n/a
28
Cheese
VERMONT, United States of America
n/a
29
Cheese
GREENSBORO, United States of America
n/a
TABLE OF CONTENTS

Best Vermonter Raw Milk Cheese Producers

01

Cheese

WESTMINSTER WEST, United States of America
5.0
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Parish Hill Creamery is a seasonal cheese producer that focuses on traditional Italian methods and raw cow's milk. The creamery crafts its cheeses using microbial rennet and cultures developed from the local environment. Led by Peter Dixon, who is an experienced cheesemaker, Parish Hill Creamery emphasizes the importance of terroir and sustainable practices in cheese production.
AWARDS

World Cheese Awards - Super Gold

2023

World Cheese Awards - Gold

2022

Culture Cheese Magazine Best Cheeses issue - Best

2023

BEST Parish Hill Creamery Cheeses
02

Cheese

GREENSBORO, United States of America
5.0
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Jasper Hill Farm is a cheese producer located in Greensboro, Vermont. The company specializes in creating high-quality cheeses with a focus on local production and sustainable agricultural practices. Jasper Hill provides aging and affinage services and develops cheeses that showcase the dairy culture of Vermont.


They work closely with small local dairies to produce a variety of cheeses, incorporating unique aging environments to enhance flavor and texture.
AWARDS

World Cheese Awards - Super Gold

2023

World Cheese Awards - Gold

2023, 2022

International Cheese Awards - Gold

2022, 2019

BEST Jasper Hill Farm Cheeses
TABLE OF CONTENTS

Best Vermonter Raw Milk Cheeses

01

Cheese

GREENSBORO, United States of America
5.0
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Calderwood is a unique variety of aged cheese crafted by Cellars at Jasper Hill Farm. It is made from raw cow's milk and is known for its complex, nutty flavor profile. The cheese is notable for being coated in hay, a traditional method that imparts a distinctive aroma and taste.


This type of aging process results in a firm texture and evolves flavors as the cheese matures. Calderwood has been recognized in various cheese competitions, further establishing its reputation among connoisseurs.
AWARDS

American Cheese Society Judging & Competition Awards - 1st Place

2023, 2018

02

Cheese

WESTMINSTER WEST, United States of America
5.0
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Humble is a cheese produced by Parish Hill Creamery, located in Vermont. This artisanal cheese is known for its unique and complex flavors, which result from traditional cheesemaking techniques. Parish Hill Creamery focuses on using raw milk from grass-fed cows, ensuring high-quality and flavorful products.


Humble typically has a semi-soft texture and a rich, creamy taste that is slightly tangy, making it a favorite among cheese connoisseurs.
AWARDS

World Cheese Awards - Super Gold

2023

03

Cheese

WESTMINSTER WEST, United States of America
5.0
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Idyll is the largest wheel of cheese produced by Parish Hill Creamery and one of their smallest productions. Each season, only four wheels are made, totaling around 500 pounds per year. Idyll stands out for its uniqueness and limited availability, making it especially sought after among cheese enthusiasts.
AWARDS

World Cheese Awards - Super Gold

2023

04

Cheese

WESTMINSTER WEST, United States of America
4.9
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Cornerstone is a cheese produced by Parish Hill Creamery. It is a raw milk cheese made from a blend of cow's milk. The creamery, located in Vermont, focuses on traditional cheese-making techniques. The cheese itself is known for its firm texture and complex, nutty flavor with earthy undertones.
AWARDS

World Cheese Awards - Gold

2022

Culture Cheese Magazine Best Cheeses issue - Best

2023

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Vermonter Raw Milk Cheeses