Vermont Cheesemakers Shine with 34 Ribbons at National Cheese Competition

One such success story is Sage Farm Goat Dairy in Stowe, where sisters Molly and Katie Pindell care for a herd of sixteen alpine goats. Their dedication to quality and their animals paid off with two ribbons in the farmstead category for their Morse camembert and maple leaf-wrapped maple banon cheeses.

“For a really small company, you basically have to be like, is it worth it to do this? If you win an award it’s probably worth it,” Molly Pindell said, highlighting the gamble small producers take when entering national competitions.

Vermont's dairy landscape is predominantly cow farms, with state data indicating over thirteen times the number of cow farms compared to goat farms. Despite this disparity, underdogs like Sage Farm are carving out a niche, proving that smaller operations can compete with larger, more established dairies.

Sage Farm's cheeses, highly sought after at local markets and stores, often sell out within 36 to 48 hours, according to Karl Bauer of Commodities Natural Market. The increasing popularity of goat milk, which sells for a higher price than cow milk, suggests a promising future for goat dairies in Vermont.

“We’re too small really to go to these big shows but to win an award at them... It’s just so great to hear,” Molly Pindell shared, expressing pride in their accomplishments and optimism for the future of goat farming in Vermont.

Other Vermont dairy farms, including Vermont Creamery, Maplebrook, Jasper Hill, Cabot, Green Mountain Blue Cheese, Grafton Village, Blue Ledge, and Spring Brook, also brought home awards, reinforcing the state's reputation as a leader in the dairy industry.