Join the Fight for American Cheese Makers with Our Victory Cheese Box!

We’re excited to announce our participation in the Victory Cheese Box movement with our own pack of cheeses from the Central and Southern Vermont region.

In this delectable Victory Cheese Box, you get 3.75 pounds of cheese from some of the best cheese makers in central/southern Vermont, including Thistle Hill’s Tarentaise, Cobb Hill’s Oh My Gouda, Blue Ledge’s LaLuna, and Grafton Village’s Clothbound Cheddar and Bear Hill Sheep Cheese. Along with our own cheeses made by Vermont Farmstead Cheese Company Cheddy Topper, made with The Alchemist's Heady Topper, Windsordale Blueberry, and award-winning Governor’s Cheddar.

To complete your collection, we will include two boxes of Castleton Crackers, in Salted Maple and Rye flavors.

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$5 from each box will go to the Vermont Food Bank.



Grafton Village

CHEESE ON A MISSION As part of the Windham Foundation, we work to support Vermont's rural communities; you directly support that mission when you purchase Grafton Village Cheese. We purchase our milk from small family farms and produce small-batch cheeses made by hand using traditional methods and unpasteurized milk for our characteristic flavor profile. Our Bear Hill - 100% sheep's milk - is made from milk supplied to us from an Amish Cooperative located between Fultonville and Sprakers, New York.

Clothbound Cheddar: Grafton’s signature Clothbound Cheddar is wrapped in cheesecloth and cave-aged for 6-8 months. Flavors are similar to a traditional English cheddar: grassy, nutty notes dominate with some lemony accents and a smooth, lactic body that carries on through a meaty finish.


Bear Hill Sheep Cheese: Named for the scenic bluff overlooking the village of Grafton, Bear Hill is a washed-rind, alpine-style cheese made with raw sheep’s milk and cave aged for 10-12 months. This cheese combines the sweet and nutty flavors characteristic of alpine cheeses with a fruity and savory complexity brought on by the sheep’s milk.


Cobb Hill Cheese 

Made on the farm with fresh milk from cows that graze seasonally. On farm cheese making directly supports a family farm. Our cheeses are made by hand and reflect the flavors and colors of each season.

Oh My Gouda: Based on a Dutch Gouda recipe, it is a washed curd cheese aged 3 to 4 months. This sweet and nutty natural rind cheese is made with rich and creamy raw Jersey cow milk which imparts a smooth and buttery flavor.



Blue Ledge Farm 

Established in 2000 we are a first generation, family owned and run goat dairy and cheese-making operation. Our mission is to create a high quality product built on the cornerstones of respect for consumers, land and animals as well as our local community.

La LunaLa Luna: A favorite with kids and "foodies" alike, La Luna is a raw goat's milk original. Compared to a gouda or a Havarti, this cheese is subtle yet presents a nice lingering tanginess. We grate this on our pizza! It pairs well with a medium brew beer.


Thistle Hill Farm 

Thistle Hill farm is a certified organic farmstead cheese maker. Everything from making the hay, to milking the cows and making cheese is done by the family, on the home farm. The farm has won numerous cheese making awards, and is producing the highest quality award winning organic milk in the country. 

Tarentaise: This cheese is a complex version of an Alpine Gruyere. Following the traditions of the Savoie region of the French Alps, Tarentaise is made in a copper vat, which is essential to the development of the proper flavor. The Putnams also make their own traditional rennet using the whey from the previous cheesemaking. Much as bakers use sourdough starter, this difficult process lends a complexity of flavor to the cheese which cannot otherwise be created.

Vermont Farmstead 

Vermont Farmstead Cheese Company (VFCC) gently cares for our land and the lives of our animals to make fresh, quality, and artisan cheese available to all.
Through a marriage of authentic cheesemaking practices and innovative and playful partnerships within our community, we are creating a new generation of award winning artisanal cheeses. 


Cheddy Topper: Heady Topper, one of the most sought-after brews in the USA, and brewed nearby in Waterbury, Vermont by The Alchemist, has joined with Vermont Farmstead Cheese Company to make "Cheddy Topper," a unique version of our AleHouse Cheddar.


Blueberry Windsordale: It’s the hint of tart apple, the honeyed aftertaste and the firm, flaky texture that make our Windsordale the perfect cheese to add sweet bursts of luscious fruit. We use whole wild blueberries so their mellow sweetness will surprise again and again.


Governor’s Cheddar: Governor's Cheddar is our sharpest cheddar, and is an annual winner at the American Cheese Society Awards. This Farmstead Cheddar is aged for over 1 year and was named to commemorate a visit by Vermont Governor Peter Shumlin to our cheese room. Subtle honey note and lush butter and fruit tones balance the cheddar bite and tyrosine crystals.


About the Victory Cheese Box Movement

Victory gardens, also called war gardens or food gardens for defense, were vegetable, fruit, and herb gardens planted at private residences and public parks in the United States, United Kingdom, Canada, Australia and Germany during World War I and World War II. In the war time governments encouraged people to plant victory gardens not only to supplement their rations but also to boost morale.

Similarly, The Victory Cheese Box helps consumers support local cheesemakers, as well as our distributors, cheese shops, restaurants through the COVID pandemic. Like the Victory Garden movement of a by-gone era, this is a call to action for citizens to stand up for domestically-produced cheese. Choose to buy or sell a Victory Cheese Box, and you choose to support local dairy and cheese producers! You can learn more at