Three Shepherds of the Mad River Valley transforms the highest quality local milk into handcrafted, artisanal, raw milk cheeses which are aged in the unique straw bale aging cellar. Larry and daughter Jackie are the cheesemakers. Jackie began making cheese when she was 12 years old, making her America's youngest professional cheesemaker. The father-daughter team make cheese from April through November as well as teach cheesemaking classes throughout the year. The name, Three Shepherds of the Mad River Valley, was chosen to honor the Faillace children and acknowledge all the effort and hard work they put into the farm and store.

Cheeses currently in production

Aurora
A semi-hard, raw, cow's milk cheese. This mellow, Trappist style, melt-in-your-mouth cheese is noted for the beautiful color of its washed rind.

Vermont Brabander
A natural rind, raw cow's milk cheese. This bold nutty cheese has a wonderfully crumbly texture and derives its golden color from local Vermont cows grazing nearby mountain pastures.

Cosmos
An aged, soft-ripened, raw sheep's milk cheese; finished in a marinade of fruity, extra-virgin olive oil and a melody of herbs and spices.

Montagne
An authentic peasant's cheese. This hand-pressed, raw sheep's milk cheese combines European mountain traditions with Vermont originality.

King Louis
An aged French muenster-style, cow's milk cheese.