Nestled in the Green Mountains of Vermont, 1,200 feet above sea level, this small farm specializes in handmade farmstead cheeses from both cow’s and sheep’s milk. Every batch of artisanal cheese is handcrafted using centuries-old methods such as washing, turning, brining and curing. The cheese is made from the milk of seasonally grazing sheep and cows so that each variety is unique and truly of the land. 

Willow Hill Farm has been widely recognized with both national and international awards. In 2004, the farm garnered four medals at the prestigious World Cheese Awards in London -- the most of any U.S. company. Cheeses are available at fine cheese shops and select restaurants in New England, New York, Ohio, Illinois and California. A web tour of the farm is available at www.sheepcheese.com.

Willow Hill Farm offers the following award-winning distinctive cheeses:

Alderbrook
Soft-ripened sheep’s milk cheese resembling Valencay.

Autumn Oak
Semifirm cave-aged sheep cheese reminiscent of woodland mushrooms.

Cobble Hill
Full-bodied soft-ripened sheep cheese similar to Brie.

Fernwood
Cave-ripened Reblochon-style cow cheese made from rich Brown Swiss and Dutch Belted cow's milk.

La Fleurie
Soft-ripened cow's milk cheese, like a mini Camembert.

Mountain Tomme
Cow/sheep blend with a nutty Gruyere-like finish.

Summertomme
Herb-coated soft sheep cheese.

Vermont Brebis
Soft-ripened sheep cheese crafted in the style of Camembert .

Blue Moon
A tangy, creamy, crisp mild blue cheese made from unpasteurized sheep milk, cave-aged approximately 3 months.