Maplebrook Farm burrata plated with tomatoes and basil

Small batches from the Green Mountains

Award-winning cheeses.
Made in Vermont.

Small batches. 100% Vermont milk. Crafted in the Green Mountains, every day of the week, since 2003.

Welcome

Maplebrook Farm is an artisan creamery in North Bennington, Vermont. We make mozzarella, burrata, feta, and ricotta in small batches, every day of the week, with 100% Vermont milk. What started in 2003 with twenty balls of mozzarella is now sixty-five people, a run of national awards, and — since 2022 — home to Ploughgate Creamery cultured butter.

Read our story

100% Single-sourced Vermont milk

20,000 Pounds of cheese made weekly

20+ National cheese awards

88% Butterfat in our new butter sheets

Stracciatella spooned over toasted bread

The old world way

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

Basket-drained from the top of our kettles. Silky, creamy, award-winning.

Discover →

See all 12 cheeses

A Vermont hillside farm in the Green Mountains

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