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June 2025

Spotlight on VT Farmstead Cheese

The story of Vermont Farmstead Cheese Company (VFCC) began with a shared vision: to preserve a cherished dairy farm in South Woodstock, Vermont, and to keep alive the rich tradition of artisan cheesemaking. Thanks to the dedication and generosity of its community, that vision became reality—a thriving creamery known for quality, creativity, and care.

 

Vermont Farmstead is embarking on an exciting new chapter. The company has officially acquired Grafton Village Cheese Company (GVCC), a historic and beloved name in Vermont cheesemaking.

This strategic acquisition represents a significant milestone. By uniting the heritage, expertise, and resources of VFCC and GVCC, the company is not only expanding its footprint but also reinforcing its ability to deliver exceptional cheeses rooted in craftsmanship and tradition. The goal: to elevate Vermont cheesemaking by blending time-honored techniques with thoughtful innovation, while supporting the talented individuals who bring these cheeses to life.

More than a business move, this acquisition reflects VFCC’s enduring commitment to excellence, sustainability, and community. The company will continue producing its award-winning cheeses with even greater consistency and capacity for innovation. Cheesemaking operations will remain active at both the Grafton facility and the VFCC creamery in South Woodstock, ensuring product availability, operational efficiency, and continuity in quality.

At the heart of both brands are the cheesemakers, and VFCC is investing in them—providing tools, training, and support to help them thrive and push boundaries in artisanal cheese production.

With increased scale and improved distribution, the company is poised for long-term success—without ever compromising its core values. GVCC, a cornerstone of Vermont’s dairy legacy, will continue to be honored and preserved under VFCC’s stewardship. While each brand will retain its unique identity, together they form a dynamic, resilient enterprise grounded in authenticity, craftsmanship, and community spirit.

Since releasing its first cheese in 2011, VFCC has made steady strides—acquiring Castleton Crackers in 2013, launching a vibrant retail space in Artisans Park, and now, bringing GVCC into the fold. Every step has been fueled by the company’s mission: to make high-quality, artisanal cheese more accessible while caring for the land, the animals, and the people behind the process.

VFCC’s award-winning cheeses—recognized by competitions such as the New York International Cheese Competition—are a testament to the dedication of its team. Most recently, the company was honored as Vermont Cheddar Creamery of the Year, underscoring its continued commitment to excellence.

As VFCC looks ahead, it remains firmly rooted in its support for local dairy farmers, its celebration of skilled cheesemakers, and its connection to the community that has championed its growth from the start.

Vermont Farmstead Cheese Company invites everyone to experience what’s next—because the best cheese is always made with care and shared with joy.

 

 

 

 

Spotlight on Butterworks Farm

Butterworks Farm is in the Member Deals Spotlight this week, and all of their local, organic, 100% grass-fed dairy products are 20% off for member-owners from January 19th through the 25th. It’s a great opportunity to enjoy delicious, high-quality dairy while supporting a Vermont farm with deep roots in sustainable agriculture and family tradition.

 

The story of Butterworks began over 46 years ago when Jack and Anne Lazor moved to Westfield, Vermont, fresh from college. With degrees in Agricultural History and Anthropology and a shared dream of living close to the land, they began building a farmstead and a life together. By 1979, they were selling yogurt, cottage cheese, and raw milk to a growing group of devoted local customers. As their operation expanded, so did their influence in the world of organic agriculture. Jack became a well-known voice in the movement—teaching courses at the University of Vermont, speaking at conferences, advocating for organic practices, and writing The Organic Grain Grower, a highly regarded guide for small-scale farmers.

 

 

Jack and Anne approached farming as lifelong students, constantly researching and refining their methods to prioritize environmental stewardship. Their goal was always bigger than the farm—it was about contributing to a food system that builds soil, sequesters carbon, conserves water, and supports biodiversity.

In 2010, Jack was diagnosed with prostate cancer, later requiring dialysis for kidney failure. During this incredibly challenging time, Anne became both Jack’s caregiver and the steady hand that kept the farm running. After Jack’s passing in 2020, their daughter Christine, who grew up on the farm, stepped in to continue the family’s legacy. With her own family now involved, Christine remains committed to the land, the animals, and the values that have guided Butterworks from the start.

The cows at Butterworks Farm are Jerseys—gentle, spirited, and well-suited to thrive on a diet of nothing but grass. Each cow has her own name and a familiar place in the barn. They graze on rotational pastures throughout the growing season and eat sweet hay from the winter solar barn during the colder months. The decision to go fully grass-fed was a gradual process. For years, Butterworks grew all their own feed, including grains like oats, wheat, and corn. But as soil fertility improved, so did the quality of their pastures, and by 2016 they had transitioned to a 100% grass-fed model.

This shift wasn’t just about diet—it was about farming in a way that reduces tillage, enhances soil structure, and draws carbon out of the atmosphere. As Jack once wrote in a Butterworks Farm blog post: “More grass means more fibrous root systems in the soil. Less grain means less tillage and better soil health. Less tillage means less burning of fossil fuels and less disturbance to the delicate balance of microorganisms in our soils.” For him, building soil carbon was central to the farm’s mission and a key part of the global response to climate change.

In recognition of their decades of work, Jack and Anne were honored with NOFA’s Lifetime Achievement Award in 2019 and became the first organic farmers inducted into the Vermont Agricultural Hall of Fame. Jack was posthumously featured in Vermont Public’s Soul of the Soil series in 2022, highlighting his lifelong efforts to farm in harmony with the earth.

Butterworks Farm stands today as a testament to what’s possible when farming is approached with vision, humility, and care for future generations. With three generations now working the land, their story continues—rooted in tradition, inspired by nature, and sustained by love.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spotlight on Blue Ledge Farm

Nestled in the scenic hills of Salisbury, Vermont, Blue Ledge is a first-generation, family-run creamery that’s been crafting award-winning cheeses since 2000. Known for their commitment to sustainability, animal welfare, and strong community partnerships, they’ve earned a lasting place in Vermont’s local food scene. This week, we’re proud to feature Blue Ledge Farm as our Member Deal. From June 11–17, Co-op members save 20% on all Blue Ledge products!

 

Founders Hannah Sessions and Greg Bernhardt didn’t begin their journey on a farm. Their story started in Florence, Italy, where they studied art and culture and began to dream about a life rooted in land and purpose. After returning to Vermont, they restored a retired dairy farm and started with just four goats. Over the years, that dream has grown into a thriving farm, where 125 Alpine and LaMancha goats are milked daily to produce 14 unique cheeses, ranging from delicate fresh chèvre, to creamy bloomy rinds, and firm, aged wheels.

Hannah, Greg, and the Blue Ledge Farm Team

In addition to their acclaimed goat’s milk cheeses, Blue Ledge Farm also produces a line of cow’s milk cheeses. Since 2008, they’ve sourced cow’s milk from Ayrshire cows at MoSe Farm in Whiting, VT—valued for its richness and cheesemaking qualities. This summer marks a new chapter as they begin working with Hogan Farm in Leicester, VT, where Deb and Andy Hogan raise a small, grass-fed herd of Normande cows, known for their exceptionally rich milk and efficient grazing. That milk will be used to produce Blue Ledge favorites like the buttery Camembrie, the creamy Middlebury Blue, and the new Moosalamoo, available in flavors like dill and caraway. With this new partnership, they’re also bringing back Riley’s 2×4—a fan favorite that blends goat and cow’s milk into a complex, aged cheese with a bold, full-bodied flavor.

 

                                                                                        

Sustainability has always been central to the Blue Ledge philosophy. The goats spend much of the year grazing and foraging, which helps keep them healthy and minimizes the need for imported feed. All manure is composted and returned to their fields, helping to enrich the soil and close the nutrient loop. In 2008, they constructed an underground cheese-aging cave that uses the natural insulation of the earth to maintain perfect aging conditions while reducing energy use.

Blue Ledge has worked closely with Efficiency Vermont to improve their energy systems, including installing high-efficiency compressors, LED lighting, and a variable-speed milking machine. They heat their home, barn, and cheese house with a biomass furnace fueled by locally-sourced wood pellets, and in 2015, solar panels were added to their barn roof—now producing nearly half of their electricity during the summer months.

Blue Ledge Farm is a powerful example of how small-scale, sustainable agriculture can produce world-class food while supporting the health of the land, the animals, and the community. With every wedge and wheel, Hannah and Greg are creating something truly meaningful—cheese that nourishes and connects.

Stop by this week to enjoy their incredible cheeses at a great price, and experience the passion, care, and craftsmanship that define Blue Ledge Farm .

Hannah Sessions, Greg Bernhardt, and their children.

                                                                                                                  

Branded boxes of flora cannabis sitting on a glass counter

Co-op Connection Business of the Month — FLORA

Located in the heart of downtown Middlebury, FLORA is proud to be the town’s only locally owned and operated cannabis dispensary. Founded by longtime residents Michael Sims and Dave Silberman, FLORA offers more than just quality cannabis—it provides a welcoming, community-focused space where visitors can explore thoughtfully curated, lab-tested Vermont products. We’re excited to feature FLORA as this month’s Co-op Connection featured business, where Middlebury Natural Foods Co-op members 10% off their purchase every day!                                                                                                                 

FLORA’s atmosphere is intentionally clean, calm, and inviting. Whether you’re new to cannabis or a seasoned consumer, the shop is designed to make everyone feel comfortable and informed.                                                                                                              

Dave Silberman talks to a customer about product offerings.

FLORA’s dedicated team of budtenders are the heart of the operation. Known for their deep knowledge and friendly approach, they’re always ready to help customers navigate their options—whether they’re looking to cannabis for sleep, pain relief, stress management, or recreational use. Customers who already know what they want can also place preorders online, to have their selections ready for fast checkout when they arrive at the store.

Bar featuring different strains of marijuana
FLORA’s large selection of canned beverages (left) and a popular tincture for DIY dosing (right). 

FLORA keeps things fresh with a rotating lineup of five to six new cannabis flower strains each week—there’s always something new to discover. Their aromatic bud bar lets visitors take in the full sensory experience of each strain. “Every week we put out 5–6 new strains,” says co-founder Dave Silberman. “We always keep the selection fresh and exciting.”                                                                                                         

Diptych with preroll joints and edible gummies
A selection of pre-roll joints (left) and FLORA’s line of edibles (right).

That same dedication to quality carries through to their pre-rolls. While many shops mass-produce joints that can linger on shelves, FLORA crafts theirs in small batches using high-quality flower, so customers can count on them always being fresh and flavorful.

Beyond flower, FLORA also offers a refined range of cannabis products including a large selection of edibles and beverages. One favorite among customers and staff is FLORA’s own line of low-dose edibles known as “Socials.” Socials are crafted with full-spectrum cannabis oil pressed from flower without the use of solvents, preserving naturally occurring terpenes for a richer experience. Many users find that full-spectrum products—containing a range of cannabinoids and terpenes—offer a more balanced, approachable effect than isolated THC. Other gummies in FLORA’s co-branded line-up include “Functionals” designed to address everyday complaints – from pain to insomnia. These gummies are vegan, gluten-free, and crafted without artificial flavors or colors, making them a popular and approachable option for a wide range of consumers.                                                                                                          

FLORA is deeply invested in curating the best of the best across every category, regularly testing new products to ensure customers have access to top-tier options. One recent standout: handcrafted chocolates from Stir the Pot Kitchen, made right here in Addison County by the original founder of Daily Chocolate in Vergennes. With premium ingredients and meticulous attention to detail, they’re a perfect example of FLORA’s thoughtful approach to product selection.

Handcarved pipes from Pipes by Jim

After opening, Silberman realized that no one in the area was selling pipes—people were driving all the way to Burlington just to buy glass. So FLORA expanded to include accessories, too. True to form, even these are carefully curated, from simple, affordable options to artisan pieces like the one-of-a-kind, hand-carved pipes from local woodworker Jim Cunningham of Pipes by Jim.

FLORA gave over $40,000 in Co-op Connection discounts in 2024, underscoring the store’s deep commitment to serving locals and supporting the Co-op. “Being part of the Co-op Connection Program gives back to the consumer, offers a discount, and supports the Co-op,” says Silberman. “It also signals that we stand for local—locally owned producers and the people of this community.”                                                                                                     

Whether you’re exploring cannabis for the first time or looking for a special gift, FLORA’s welcoming team is ready to help you find exactly what you need. Patrons must show a valid picture ID to verify they are at least 21. Stop by their downtown Middlebury location at 2 Park Street – and don’t forget to tell them we sent you!

Supporting the Northeast Organic Family Farm Partnership

In honor of Dairy Month, which is celebrated each June, we’re shining a bright Spotlight on the Northeast Organic Family Farm Partnership. In early January of 2022, the Northeast Organic Family Farm Partnership, a first-of-its-kind campaign in partnership with the Maine Organic Farming and Gardening Association (MOFGA), was created to help solve the crisis of disappearing organic family farms in our region.

Nathan Rogers of Rogers Farmstead Creamery in Berlin, VT, pauses to give one of his grass-fed cows a chin scratch

The Partnership, a collaboration of farmers, processors, retailers, activists, and government agencies, invites consumers to pledge to purchase at least one-fourth of their weekly organic dairy purchases from brands that have committed to sourcing their dairy from Northeast organic family farmers. A central goal of the effort is to increase demand for dairy produced in our region, creating market stability to help save at-risk farms and build greater food system resilience for the future.

Strafford Organic Creamery owners Earl Ransom and Amy Huyffer, pictured with their family and their happy, grass-fed cows

We are proud to announce that your Co-op has joined the Northeast Organic Family Farm Partnership. To secure the future of organic dairy farming in the northeast, we’re committed to purchasing organic dairy products from brands that source their milk from our region. We’re also encouraging member-owners and the community to become informed about the Partnership and take the pledge to purchase ¼ of your weekly dairy products from Brand Partners. When you commit to buying one-fourth of your weekly dairy items from the brands that support our region’s organic family farms, you become a proud Consumer Partner with all of these farmers. 

Why Does This Matter?

Family farms reconnect us to the land and each other. They provide our communities with beautiful open spaces, abundant wildlife habitats, and rural charm. We pick fruit in their fields and orchards and pet their cows at county fairs. Family farms remind us where our food comes from and connect us with the hands that feed us.

When you pledge to buy the products from our region’s organic family farmers, you are not just helping to keep these farms financially viable. You are supporting true environmental and health heroes. Organic farmers foster healthy soils, which are both a founding principle of organic production and key to fighting climate change. Vermont’s organic farms release fewer greenhouse gases than their conventional counterparts, protect our water and other natural resources, are more resilient to extreme weather events, sequester carbon through their management practices, promote biodiversity, and provide greater community food security. Moreover, you are helping to support a fairer, more stable agricultural market, which keeps thousands of small family farms in business and thriving. In fact, organic milk prices are traditionally more stable than the conventional dairy market, so organic farmers often have an easier job of covering production costs. That means they have a better chance of keeping the lights on at the farm and the cows out in the pasture, where they belong.

Mercy Larson of Larson Farm and Creamery in Wells, VT pictured with one of her grass-fed cows

“The Northeast Organic Family Farm Partnership celebrates the fact that when it comes to supporting our region’s organic family farmers, it really does take a village,” said Gary Hirshberg, chair of the Partnership and co-founder of Stonyfield Organic. “Everyone has a stake in the long-term financial health of our region’s farms and farm families. The simple act of pledging to purchase one-quarter of dairy items from the brands, processors, and farms that support these family farmers, can help to ensure that farms remain healthy, vibrant, financially viable, and environmentally and climate-positive parts of the northeast region for generations to come.” 

The late great Jack Lazor of Butterworks Farm in Westfield, VT pictured with wife, Anne, and daughter Christine, along with her family.

The decline in the number of small family farmers is unfortunately not a new story, as the United States, and especially the northeast, has seen drastic reductions in the number of both farms and acreage over the last decade. From 2012 to 2021 alone, Vermont has lost over 390 individual dairy farms as food production has largely been ceded away from small families, and into large, agri-business operations. However, organic family farmers are important contributors to a healthy environment and thriving rural life and are important players in the region’s food system. 

Elliot of Rogers Farmstead Creamery in Berlin, VT greets customers at his family’s organic farmstand

The next time you are shopping in the dairy or cheese cases, look for the Northeast Organic Family Farm Seal to identify Partner Brands. When you see the seal, you can be confident that your purchase supports hard-working organic dairy farmers in the Northeast.  For more information on the campaign and to take the pledge, click here.