Cobb Hill Cheese has been handcrafting 2 types of farmstead artisan cheese, for 16 years on the farm in Hartland, Vermont. Every batch of cheese is made from fresh milk every other day. Cedar Mountain Farm's jersey cows provide a rich milk which imparts a delicious, nutty flavor to the cheese. Our cheese makers follow the age-old process of heating milk, adding lactic bacteria and vegetable rennet, hand stirring the curd, hooping and pressing.

 

Cheese Makers


Sophie Starr

             Sophie grew up in Berkeley California where she owned a landscaping business for 20 years. She moved with her family to Hartland in 2000. Sophie joined the cheese making team in 2001. Knowing the cows at Cobb Hill, where the milk comes from to make this wonderful cheese has been a great way to feel connected to land she calls home.

 

Jeannine Kilbride

                Jeannine grew up in New Hampshire before moving to Cobb Hill in 2007. She became interested in making cheese in 2008. She is a graduate of Johnson & Wales School of Culinary Arts. "Cheese making has been a natural transition from being a chef. It gives me great pleasure to hear from our patrons that they love our cheese."

Kerry Gawalt

               Kerry founded Cedar Mountain Farm with husband Stephen Leslie in 1995. They added cows to the farm in 1998 and began milking in 2000. Kerry has become a cheesemaker in 2016 after making cheese at home for many years. She brings together both sides of the business-fresh milk and delicious cheese.

 

 

Awards

  • In 2005, Ascutney Mountain won first place in the Farmstead Cow Milk category at the American Cheese Society Competition.
  • In 2006, Ascutney Mountain placed third in the Farmstead Cheese Aged Longer than 90 days category in the American Cheese Society Competition.
  • In 2008, Ascutney Mountain won the Best of Show at the Big E (Eastern States Exposition) Gold Cheese Competition.
  • In 2009, our cheese won the Best of Show at the North American Jersey Cheese Competition.
  • In 2010 won Best in Show at the Big E competition. 

We take great pride in this recognition of the quality of our cheese.

We are located at Cobb Hill CoHousing

Cobb Hill is an intentional cohousing community comprised of people learning to live lightly on the earth and building community among ourselves and with our Hartland neighbors. The intention of sustainability underlies the living, farming, land stewardship, learning and teaching activities across all components of the community. We bought the 260 acre farm and forest in 1997. By 2002 we completed construction of 23 homes.

Supporting Sustainable Agriculture

Cobb Hill Cheese, Cedar Mountain Farm, Cobb Hill Syrup , Cobb Hill Icelandic Sheep, and Cobb Hill Shiitake Mushrooms all find a home on Cobb Hill's farmland.