Cheese Sampling, Daily Milking Demos, and More!
September 13 - September 20
Billings Farm is more than a farm — it’s a living, breathing piece of Vermont history. Led by a 7th-generation dairy farmer, our team tends this land with regenerative practices, rotational grazing, and genuine devotion to animal well-being. Our Jersey herd has been producing award-winning milk on these same hills for over 150 years.
That milk becomes our cheese.
Crafted in partnership with Vermont Farmstead and Grafton Village Cheese Company, our small-batch cheddars are something special:
Butter Cheddar — Made in the butterkäse tradition, this mild, creamy, slightly tangy crowd-pleaser is the only butter cheddar produced in Vermont.
Reserve Cheddar — All the complexity of a sharp cheddar, with a little less sharpness. Rich, satisfying, and right at home on any cheeseboard.
Smoked Cheddar (award-winning) — Cold smoked over hickory and maple, this is the smoked cheese for people who think they don’t like smoked cheese.
Taste all three during Cheese Week! We will have cheese samplings daily (Monday – Friday) in the lobby of our Visitor’s Center.
On Friday, September 18th, join us for our second annual Cores & Pours cider event! We’ll have cider makers from all over the state and, yes, there will be cheese! Looking for some pre-Cheese Week fun? Sign up for our After Hours Cheese & Charcuterie Workshop on September 10th. All the details at billingsfarm.org
Open daily 10AM – 5PM. Admission $14 – $23. Lobby Cheese Week cheese tastings are free!
