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Cheese

Proud To Be Cheesy

We are well known for our wide, well rounded selection of cheeses made from cow, goat and sheep milk. We stock Vermont specialties, regional delights as well as everyday and sliced cheeses with familiar brands.

Local and regional specialty cheeses change with the seasons. It is truly amazing to be able to detect the lovely hints of plants that the dairy animals have been grazing upon, which imbues every cheese with its unique taste profile.

Many of our customers enjoy taking advantage of the “one-stop shopping” that we offer in both of our extensive cheese and beer and wine departments. There is nothing like pairing a special local cheese with an equally special local brew, wine or hard cider; and there are simply too many choices to ever get bored with, so invite some decadence into your life. You deserve it and our local economy will thank you too!

Free Samples of “Spruce” Today

Happy FREE CHEESE SAMPLE Thursday! Today we are excited to be offering LOCAL Spruce, from Sage Farm Goat Dairy in Stowe, VT, https://www.sagefarmgoatdairy.com/. Wrapped with spruce bark that is sustainably harvested by the farmers themselves, this cheese is unique! Here is what the makers have to say about this special cheese: “Spruce is a supple, creamy, bloomy rind round wrapped and aged in strips of spruce bark harvested on the farm. Made in the fall with raw goat’s milk, Spruce has

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Free Samples of “Spruce” Today

Happy FREE CHEESE SAMPLE Thursday! Today we are excited to be offering LOCAL Spruce, from Sage Farm Goat Dairy in Stowe, VT, https://www.sagefarmgoatdairy.com/. Wrapped with spruce bark that is sustainably harvested by the farmers themselves, this cheese is unique! Here is what the makers have to say about this special cheese: “Spruce is a supple, creamy, bloomy rind round wrapped and

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On Sale In Cheese

Elizabeth

Department Manager: Cheese

Greetings! Sunny Hill Farm in South Randolph has been my home since 2005, shared with friends, goats, chickens, and cats, as well as countless others (you know who you are). I have been making cheese there for more than 15 years — first from my beloved cows, now from my sweet goats (one of whom is pictured in the cheese case).


In 2018 I began working at the Market as  Cheese Monger, which has allowed me to explore this dynamic crossroads of the universe: cheese embodies past, present, future; animal, mineral, fungus. Its aromas can evoke the first flush of life of Spring and the seductive mysteries of decay, often in the same memorable bite. It is my pleasure to discover and share these special delights with all of you.