Grafton Village Cheese Company
The company is the successor to the 1892 Grafton Cooperative Cheese Company, which was founded to handle surplus local milk. The original company went out of business due to a fire. It was restored in the mid-1960s with help from the Windham Foundation, a nonprofit organization whose mission is to "preserve the vitality of Vermont's rural communities". Grafton's cheddar is synthetic-hormone-free and made mostly from Jersey cow milk from Vermont family farms. The most common cheese offered by the Grafton Cheese is their block chedder, made in 40 pound blocks, and then cut to different sales sizes.
In July 2008 the company celebrated the opening of a new production plant and retail store in Brattleboro. The shop is "a 2,500-square-foot classic barn-like structure encompassing a full-service artisanal cheese shop" offering "more than 70 types of cheeses, wine, Vermont microbrews, fresh bread, maple products and other gourmet food items and accompaniments."
- Mercuri, Becky (2009-09-01). American Sandwich. Gibbs Smith. p. 125. ISBN 9781423611929.
- Zachary P. Stephens The Grafton Village Cheese Company April 18, 2008 Brattleboro Reformer (VT)
- Grafton Village Cheese Opens New Facility, Store July 22, 2008 Gourmet Retailer
- Edgar, Gordon (2015-01-01). Cheddar: A Journey to the Heart of America’s Most Iconic Cheese. Chelsea Green Publishing. pp. 74–76. ISBN 9781603585651.
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