They've got the blues! Owners Dawn C. Morin-Boucher and Daniel Boucher of Boucher Family Farm make Farmhouse Blue Cheeses recipes that Dawn developed. Although they have been in the cheese business since 1999, their family has been farming in Northern Vermont for twelve generations.

All of the cheeses are made by hand with fresh, whole, unpasteurized milk. The heard is made up of Holstein, Jersey, and French Normandy cows which eat the feed grown and harvested on the farm and are rBST-free. Cheeses are cured and aged for over 60 days in the cellar below the cheese house.

Cheeses can be obtained at the Burlington Farmer's Market in the summer and in Burlington, Vermont cheese shops year round as well as by mail order.

Boucher Blue/Vermont Blue Cheese
Smooth, very creamy, and mild, with undertones of chestnuts, sweet hay, and truffles. Based on a French Fourme d'Ambert over the years it has become a true farmhouse cheese, unique to our farm.

Gore-Dawn-Zola
Made in the Gorgonzola style, tangy, sharp and crumbly. This cheese is cured over a three-week period attracting naturally occurring flora to form a rind. The surface is scraped down before wrapping and further aging in our cellar. It has a unique character and bitter chocolate aroma. Due to its crumbly texture, it is best cut with a wire.

Brother Laurent
A washed-rind French Muenster-style cheese named for an uncle, Holy Brother Laurent Boucher, who made frequent trips from Montreal to the farm during his lifetime. This cheese is very aromatic, dense, and tangy. It melts well and is traditionally served over boiled potatoes.