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Tucked in Vermont’s countryside are Plymouth and Grafton, the towns that once shaped America’s love for cheese, then quietly disappeared from view. These were places where cheddar was hand cut and curds were stirred with care.
Grafton Village Cheese Company in Grafton, Vermont, has a long history of cheesemaking, while Plymouth is home to the Plymouth Artisan Cheese, which is known for its cheddar and other varieties. Now, with a renewed focus on heritage, these towns are finding their way back onto the map.
Plymouth’s Presidential Roots are Now a Cheese Revival Story
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Once home to President Calvin Coolidge’s family creamery, Plymouth is making cheese again. Plymouth Artisan Cheese revived the original site and now sells raw milk blocks with bold, sharp flavor. The factory is drawing in visitors as both a food stop and a historic site.
Grafton’s Factory Fire Could Not Stop this Comeback
After a fire in 1912, Grafton lost its cheese legacy for years. It has since made a return with Grafton Village Cheese, producing small batch cheddar using traditional methods. Today, Grafton Village Cheese is winning national awards with its sharp cheddars and cave aged blocks. Visitors stop in for samples, stay for the story, and leave with wedges that represent both history and flavor.
Local Milk Keeps the Flavor Honest and the Process True
Plymouth and Grafton towns use milk from nearby farms, allowing cheesemakers to keep a close connection to their ingredients. This farm to cheese approach means no shortcuts. The cows are grass fed, and the milk is unpasteurized, creating fuller, richer cheese. It is a practice rooted in Vermont values, and it shows in every bite.
Visitors are Fueling the Growth with Word of Mouth
Cheese tourism might sound niche, but it is helping these towns thrive again. Visitors show up for the tasting rooms, the tours, and the stories. They post their favorite finds, rave about the textures, and buy extra to take home. This steady stream of interest has made cheese a surprising engine of small town recovery.
The Flavors are Winning Over Serious Cheese Buyers
Artisan cheese shops and high-end grocers from Boston to Chicago are now carrying products from Plymouth and Grafton. Buyers are seeking aged options with depth and a true sense of place. These Vermont cheeses hold their own next to European imports and are often chosen for their standout profiles and handcrafted quality.
Cheesemakers here are Preserving More than Just Recipes
In these towns, it is not only the product that matters, it is the process. The use of wooden tools, traditional brining, and time honored aging rooms connects each cheese to generations past. Cheesemakers talk about their craft with care, passing on techniques that are rare to find elsewhere in the U.S.
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These Comebacks Represent a Bigger Food Movement
What is happening in Plymouth and Grafton fits into a broader shift toward regional food identity. People want to know where their food comes from, who made it, and why it tastes the way it does. Vermont’s revived cheese towns show that even the smallest places can lead in flavor, story, and pride.
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In Vermont, cheesemaking has become more than a craft; it is a second chance. Plymouth and Grafton have taken their history and turned it into something fresh, delicious, and worth celebrating. For locals and travelers alike, this comeback is as rich as the cheddar it produces.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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