We are a Vermont company that produces artisanal raw cow's milk cheeses with milk received from a single local herd that we continually monitor for quality. All of our milk comes from a farm that engages in the best dairy practices and humane treatment of their livestock. Only the finest and freshest milk goes into our cheeses.
The Plymouth Cheese Factory is located on the Calvin Coolidge State Historic Site in Plymouth Notch,Vermont, which is in the central part of the state. We are 20 minutes from the charming village of Woodstock and 15 minutes from both the Killington and Okemo ski resorts. The cheese factory is open 7 days a week, 10 - 5 pm in the summer and 11 - 4 in the winter. Come visit us soon!
Our cheeses are crafted, cut and waxed by hand - the way they did it over 125 years ago on the Plymouth homestead.
Granular curd cheese is very similar to cheddar, but it's made in a technically different way. The art of achieving the rich, open-bodied texture of granular curd cheese is through the skillful cutting and continuous stirring of the curds.
The secret to making great cheese is to get the best and highest quality raw milk supply possible. We use only the finest Vermont raw cow's milk free of any additives, ant-biotics or rBST. Our milk is sourced from a single dairy herd in close proximity to the cheese factory so we can use the freshest milk possible, and we can ensure consistent quality.
The quality of the raw milk that we make our cheeses from is also dependent on what the animals are fed and how they are treated. The milk that goes into Plymouth Cheese comes only from livestock that is humanely treated and where only the best dairy practices are employed. We are confident that once you have tasted our cheeses you will appreciate and understand our constant attention to detail and our dedication to promoting and sustaining the natural environment here in Vermont.
The Plymouth Cheese Factory is the second oldest cheese factory in the United States - producing high quality and distinctive artisan cheeses for over 125 years. The factory still occupies the same site and building as it did when it was built in 1890 in Plymouth, Vermont by Col. John Coolidge, father of Calvin Coolidge, the 30th President of the United States. John Coolidge, a dairy farmer, created Plymouth Cheese as a means of turning extra milk into a product with a longer shelf life, using the same exacting granular curd recipe that the first European settlers brought with them to the New World.
Jesse Werner, has revived that recipe, and the original way they used to dip the cheese in wax. Plymouth Cheese is the closest thing consumers can find to the cheeses America’s first farmers produced in the 1600's. Plymouth Artisan Cheese may be the only cheesemaker that still produces this distinctive and original American heritage cheese.
Jesse Werner is an artisanal cheesemaker and all of his cheeses are produced in small batches and aged on site.
In 2008-2009 Jesse attended the Vermont Institute of Artisanal Cheese (VIAC), University of Vermont, Burlington, Vermont, where he studied artisan cheese making which included, but not by way of limitation, all aspects of artisanal cheese production including Chemistry, Microbiology, Cultures and Design of Artisanal Cheeses. Jesse apprenticed with Marc Andre St. Yves of Fromager Conseil ENC/INTERNATIONAL , and designs and develops his own cheeses, in addition to the distinctive granular curd, at the cheese factory. Besides making cheese, Jesse has been working with various agencies of the State of Vermont for job training initiatives and cost sharing for his employees, as well as the Vermont Agricultural Department. In addition, he has been working with other Vermont artisanal cheese makers and most importantly with marketers of Vermont cheeses. He is developing synergistic business relationships with these entities and planning his production goals to coincide with their requirements, as one part of his marketing plan.
The public is invited to visit the Plymouth Cheese Factory and watch Jesse and his assistants as they create Plymouth Cheese. There are viewing windows to observe the art of the cheesemaker and, more often than not, Jesse will come out and answer questions about Plymouth Cheese and the work required to produce this unique artisan product.
This is our signature cheese, revived from the original Coolidge recipe. Original Plymouth is a full-bodied heritage cheese whose sharp flavor is rounded out with notes of butter, fruit and nuts.
Included cheeses are blocks of Original Plymouth, Smoked, Hunter, Hot Pepper, Garlic Peppercorn, and Sage & Herb.
A mellow, creamy cheese, cold-smoked over hickory wood using traditional Vermont techniques for a rich, savory flavor.
Creamy cheese infused with black Italian truffles.
Buttery and creamy with slightly sweet notes. Aged 60 days.
A smooth, complex granular curd cheese spiced with green peppercorns, onion, garlic and red pepper. Aged 60 days.
A hearty cheese enriched with zesty red, orange and green peppers for lively color and a spicy flavor. Aged 60 days.
Hunter is a classic Vermont extra-aged cheese. A robust, mature version of Original Plymouth distinguished by a bold sharpness with richly nuanced complexity.
Plymouth Logo T Shirt in Navy. Available is Men's sizes : Small-XXLarge. Please specify size when ordering in the comments!
A savory classic enhanced with aromatic sage, thyme, rosemary, lavender and oregano.
Our very own Plymouth Red and White Trucker Hatt!
Made with our very own Vermont Sambal, which is a spicy relish of Indonesian origin.
Women's sizes are M, L, and XL. Baby's sizes are 3-6 months , 6-12 months, 12-18 months, 18-24 months.
2015 - Big E Cheese Competition - Eastern States Exposition
Gold Medal for Garlic Peppercorn
Silver Medal for Hot Pepper and Sage & Herbs
Bronze Medals for Big Blue, Red, White & Blue, Grace's Choice, Plymouth Tomme, East Meadow, Smoked and Original Plymouth
2015 - American Cheese Society
Second Place Ribbon for Hot Pepper in 'Cheeses with Flavor Added - All Milks and Mixed Milks' category
Third Place Ribbon for Sage&Herbs in 'Cheeses with Flavor Added - All Milks and Mixed Milks' category
2014 - Big E Cheese Competition - Eastern States Exposition
Gold Medal for Red, White & Blue
Gold Medal for Plymouth Big Blue
Gold Medal for Garlic Peppercorn
Gold Medal for Smoked
Silver Medal for East Meadow
Silver Medal for Grace's Choice
Bronze Medal for Hot Pepper
2014 - American Cheese Society
Second Place Ribbon for Red, White & Blue in the Blue Vein Natural Rind category
2013 - Big E Cheese Competition - Eastern States Exposition
Gold Medal for Grace’s Choice in the Washed Rind category
Bronze Medal for Plymouth Smoked in the Smoked Cheese category
Bronze Medal for Plymouth Hot Pepper in the Flavored category
2012 - American Cheese Society
Second Place Ribbon for Plymouth Original in the Original Recipe category
2012 - Big E Cheese Competition - Eastern States Exposition
Silver Medal for Plymouth Original in the Open category
Woodstock Farmers Market
Village Inn of Woodstock
Vermont Country Store
Hen of the Wood
Taftsville Country Store
Brattleboro Food Co-op
Lebanon Food Co-op
Upper Valley Food Co-op
Middlebury Food Co-op
Dan & Whit's General Store, Norwich
As the Crow Flies
Jeff’s Main Seafood
The Red Hen Bakery
Jay Village Store
Newport Natural Foods
Northeast Kingdom Tasting Center
Putney Food Co-op
Hunger Mountain Co-op
Springfield Food Co-op, Springfield
Above All Vermont, Manchester Center
Phat Italian Deli, Killington
Dean & DeLuca Madison
Gotham Bar and Grill
Park Slope Food Co-op
The Wythe Hotel
Greenpoint Cheese & Meat
The Brooklyn Kitchen
Marlow and Daughters
Willoughby General, Brooklyn
Margaret Palca Bakes, Brooklyn
Fishkill Farms, Hopewell Junction
Hanover Food Co-op
Lebanon Food Co-op
Keene Food Co-op
Calef's Country Store, Barrington
Zeb's Country Store, North Conway
Walpole Country Store, Walpole
Tendercrop Farm, Dover
Monadnock Food Co-op
Van Hook Cheese & Grocery, Jersey City
Dreyer Farm, Cranford
The Marketplace Cheese Shop, Manahawkin
Mike's Organic Delivery, Cos Cob
Caseus, New Haven
Darien Cheese Shop, Darien
Red House Gifts, Madison
Northville Market, Northville
Bantam Market, Bantam
TFC Health Foods, Farmington
Newport Wine Cellar & Gourmet, Newport
Wishing Stone Farm, Little Compton
East End Food Co-op, Pittsburgh
New Hope Winery, New Hope
Central Bottle, Cambridge
Allandale Farm, Brookline
Bee's Knees Supply Company, Boston
Bacco's Wine & Cheese, Boston
The Winebuyer's Outlet, Boston
Wasik's Cheese Shop, Wellesley
Tendercrop Farm, Newbury
Wild Oats Co-op, Williamstown
Guido's Marketplace, Pittsfield, Lenox
Bloomy Rind, Hingham
Our Market, Oak Bluffs
Windfall Market, Falmouth
Bean & Cod, Falmouth
Town Wharf General Store, Mattapoisett
The Butler Pantry, Saugatuck
Farmhouse Deli, Douglas
Western Market, Ferndale
King's Market, Grand Rapids
Harvest Health Foods, Grand Rapids
Louise Earl Butcher, Grand Rapids
Amy Ruis, Art of the Table
Folgarelli's, Traverse City
Papa Joe's, Rochester Hills
Boyne County Provisions, Boyne City
Lake Street Market, Boyne City
Petoskey Cheese, Petoskey
Lafayette Market, Pontiac
Market 22, Maple City
Vine & Brew, Okemos
The Wine Garden, St. Clair Shores
Village Food Market, Grosse Pointe Farms
Joe's Produce Gourmet Market, Livonia
Artigiano, LLC, Bay City
The Velveteen Habit, Cape Neddick
Blue Hill Food Co-op, Blue Hill
Pastoral Artisan Cheese
Potash Market, Chicago
Cuban Liquors, Shreveport
Geechie Boy Market & Mill, Edisto Island
Orrman's Cheese, Charlotte
Cheesemongers of Santa Fe
Gjusta, Los Angeles
DTLA Cheese, Los Angeles
Joan's On Third, Los Angeles
Monsieur Marcel, Los Angeles
Rainbow Grocery, San Francisco
Cheese Plus, San Francisco
The Cheeseboard Collective, Berkeley
Sunshine Foods, Napa Valley
Artistic Table, Livermore
*If you sell our cheese, and don't see your shop listed above, please let us know! Thank you!*