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Plymouth Artisan Cheese
Plymouth Artisan Cheese


Jesse was born in Vermont and grew up in Franklin County. He attended and graduated from Bellows Free Academy in St. Albans, Vermont in 1998. He then went on Brandeis University, in Waltham, Massachussetts where he received a Bachelor of Arts Degree in Sociology, in 2002. After graduating from Brandeis Jesse moved to Seville, Spain and earned a Certificate in Business English, from TEFL International in February, 2003.

In 2003, he moved to Prague, Czech Republic and in 2006, received an MBA from the University of New York in Prague.


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 also apprenticed with Marc Andre St. Yves of Fromager Conseil ENC/INTERNATIONAL  as well as researching and developing his own cheeses, which he will be making, in addition to the distinctive granular curd, at the Plymouth Cheese Factory; a Tomme-de-Savoie, or French style country cheese which requires a three month ripening process, and a Belgian/Low Country style cheese which also requires a three month ripening process.

Besides designing and making his cheeses 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.

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