Vermont Farmstead Cheese Co. Brie, Vermont

A fluffy white rind encloses the buttery richness of Vermont Farmstead Cheese Co. Brie, a pleasantly mild interpretation of the classic French soft-ripened cheese. Made with pasteurized whole cow’s milk, this compact wheel brings a creamy centrepiece to a cheeseboard and lends itself beautifully to baking. Wrapped in puff pastry and finished with honey, it becomes a warm, generous dish to share with slices of crusty bread.

Product Details:

• Cheese Style: French-inspired, soft-ripened Brie.
• Milk: Pasteurized whole cow’s milk.
• Ingredients: Pasteurized whole milk, salt, enzymes, and selected cultures.
• Rennet: Microbial rennet, suitable for vegetarians.
• Rind: White bloomy rind.
• Texture: Soft and creamy.
• Format: Small whole wheel.
• Allergen: Contains milk.
• Head Cheesemaker: Rick Woods.

Sensory Description:

Rich, buttery flavour defines this Brie, with a mild character that makes it approachable and versatile. Its creamy interior contrasts with the delicate, fluffy rind, giving each bite a satisfying combination of softness and gentle structure. The emphasis is on rounded dairy richness, making it equally enjoyable on its own or accompanied by bread, honey, and fruit.

Awards & Accolades:

• Third Place: 2026 American Cheese Society Judging & Competition, soft-ripened cheeses.
• Silver Medal: 2024 Big E Gold Medal Cheese Competition, Soft Ripened White Mold Cheese.
• Silver Medal: 2021 New York International Cheese Competition, Soft Ripened Bloomy Cow’s Milk.

Producer's Background:

Vermont Farmstead Cheese Co. began in 2009 when South Woodstock residents joined together to preserve a local dairy farm, raising funds to purchase its land, buildings, and equipment. The business subsequently expanded its cheesemaking facilities, and now sources milk from farms throughout the region, supporting Vermont’s dairy community beyond the original property. Head Cheesemaker Rick Woods has been involved since the beginning, working alongside president and fifth-generation dairyman Kent Underwood to produce traditional styles and imaginative flavoured cheeses.

Serving Suggestions:

Allow the cheese to lose its refrigerator chill before serving so its creamy texture and buttery flavour can open up. Pair with a baguette, crisp crackers and a drizzle of honey, alongside sparkling white wine or a saison ale. For a warm centrepiece, bake the wheel in puff pastry and serve with French bread. Keep refrigerated between servings and follow the package’s storage and best-before guidance.