Small batches from the Green Mountains
Award-winning mozzarella.
Made in Vermont.
Old-world technique. Small batches. 100% Vermont milk.
Crafted in the Green Mountains, every day of the week, since 2003.
The old world way
Old-world technique.
Small-batch care.
Our mozzarella is made the old-world way, in small batches, using house-made curd and milk with a specific fat and protein level — the source of a rich, creamy flavor that keeps winning national awards.
What began with a Boston entrepreneur, a third-generation cheesemaker, and twenty balls of mozzarella is now 65 people making small batches of cheese every single day in North Bennington.
Meet the makers →The family
Prize-winning cheeses
From signature burrata to cherrywood-smoked mozzarella, our artisan cheeses keep bringing home awards, year after year.
★ Award winner
Burrata
Old-world mozzarella wrapped around a luscious cream-filled center.
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Stracciatella
The goodness inside burrata: strands of mozzarella soaked in cream.
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★ Award winner
Classic Mozzarella
Made the old-world way. Our award-winning signature cheese.
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★ Award winner
Smoked Mozzarella
Naturally smoked over cherrywood minutes after it's made.
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★ Award winner
Whole-Milk Feta
Bold, creamy, small-batch feta with a salty brine. A national champion.
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★ Award winner
Ricotta Alta
Basket-drained from the top of our kettles. Silky, creamy, award-winning.
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Rooted here
100% Vermont, no asterisks.
Every drop of milk we use comes from local, sustainably run Vermont family farms — rBGH and rBST free, from cows grazing the Green Mountains. We pasteurize it ourselves, right at the creamery in Bennington.
It's a shorter supply chain than most cheesemakers can claim, and you can taste the difference it makes.
Why Vermont milk matters →@maplebrookfarm
Seen in the wild
From Murray's Cheese in Manhattan to trattorias across New England, the country's best kitchens plate our cheese every day.
