Artisanal Cheese in the United States

The rise of American artisanal cheeses is closely tied to the dedication and innovation of creameries like Vermont Creamery, Marieke Gouda, Old Chatham Sheepherding Company, Grafton Village Cheese, and Capriole Goat Cheese. These pioneers of the American cheese movement have not only crafted exceptional cheeses but have also significantly contributed to the country’s growing reputation for quality dairy products.

Vermont Creamery, founded in 1984, was a trailblazer in promoting goat milk products in the U.S. Its founders, Allison Hooper and Bob Reese, helped popularize cheeses like Cremont, a delicate blend of cow and goat milk that embodies their commitment to sustainable farming and artisanal techniques. Marieke Gouda, led by Marieke Penterman in Wisconsin, brought Dutch cheesemaking traditions to America. After moving to the U.S., she used milk from her family’s farm to create award-winning Gouda, establishing a legacy of transatlantic cheesemaking excellence.

Old Chatham Sheepherding Company revived sheep’s milk cheese production in New York with its renowned Ewe’s Blue, showcasing the rich flavors of sheep's milk. Grafton Village Cheese, a cornerstone of Vermont’s dairy industry since 1892, has preserved the art of cheddar-making, with its 2-Year Aged Cheddar symbolizing the state’s cheesemaking heritage. Lastly, Capriole Goat Cheese in Indiana, founded by Judy Schad, introduced sophisticated goat cheeses like Piper’s Pyramide to the American market, combining French cheesemaking methods with Midwestern farming traditions. Each of these creameries has played a vital role in shaping the landscape of American artisanal cheese.