BOUCHER FAMILY FARM2017-04-03T16:42:35-04:00
Boucher Family Farm logo


The history of the Lake Champlain and St. Lawrence River valleys is the history of the French farmers who settled the region. Nearly 400 years ago, the Bouchers received several allotments (seigniories) in New France, which eventually became Quebec, Canada. Wealth, respect, and additional land were the reward for supporting the community, but the risk was very high.  During the French and Indian Wars one ancestor, Pierre Boucher, saved a besieged Fort Trois Rivieres by making peace with the Iroquois – a pivotal event in the history of the province.  Boucherville was named in his honor and his statue stands on the grounds of the National Assembly Building in Quebec City.  The French legacy remains in the religion, language, culture, and cuisine of the province.

For 14 generations the Boucher family has passed the farm from father to son.   Rene moved the farm to Vermont in the 1940’s.  Today, two of his grandsons, Daniel and Denis, perform the daily operations, milking 140 Holstein, French Normandy, and Guernsey dairy cows.

In the late 90’s, Daniel’s wife Dawn was exploring ideas that would create a job for her on the farm.  In 1998, she began handcrafting cheese using the farm’s own milk, warm and fresh from the cows.  With re-purposed equipment she made 100 pounds of blue cheese a month, gradually working up to the current output of 300 pounds a week (of washed-rind, blue, or aged tomme-style cheese).  Cheeses are unpasteurized, aging a minimum of 60 days on site, with several varieties ripening over nine months before sale.

Shortly thereafter, Dan and Dawn started selling the farm’s meats, eggs and cheeses at the Burlington Farmer’s Market located in City Hall Park from Mother’s Day to Halloween each year.

Though Boucher Farm remains primarily a fluid-milk dairy, it is diversification that has enabled the farm to remain “in the family”.  We recently began making butter, and bottling milk and buttermilk.

Dawn also writes monthly features about eating local for the “Green Mountain” Sunday section of the Burlington Free Press, and a bi-monthly column, “Life On The Farm” for the Enosburg County Courier (20 years and running).


Boucher Family Farm

2183 Gore Road, Highgate Center, Vermont 05459


The Farm is open to visitors 7am – 7pm daily.


Brother Laurent

A washed-rind French Muenster-style cheese named for an uncle, Holy Brother Laurent Boucher, who made frequent trips from Montreal to the farm during his lifetime. This cheese is very aromatic, dense, and tangy. It melts well and is traditionally served over boiled potatoes. Serving suggestion: A great addition to creamy meat sauces, or at the side of a wine-poached pear as dessert. We simply eat it alone with crusty bread at the side, savoring each bite. An A.C.S. award-winner.

For more information on where to purchase, click here.


Made in the Gorgonzola style, tangy, sharp and crumbly. This cheese is cured over a three-week period attracting naturally occurring flora to form a rind. The surface is scraped down before wrapping and further aging in our cellar. It has a unique character and bitter chocolate aroma. Due to its crumbly texture, it is best cut with a wire. Serving suggestion: try as dessert or an appetizer with caramelized walnuts, sweet raisin bread, or drizzled with honey. Great over a light green salad with a sweet dressing. Has won the Cheese Reporter Trophy at the British Empire Cheese Show. […]

Boucher Blue / Vermont Blue Cheese

Smooth, very creamy, and mild, with undertones of chestnuts, sweet hay, and truffles. Based on a French Fourme d’Ambert over the years it has become a true farmhouse cheese, unique to our farm. Serving suggestion: Part of an American Cheese course with sweet fruity wine: its mild character does not conflict as other, more well known blues can. You may serve either of our blue cheeses on a spoon as an amuse-bouche with a drop of Amaretto. An American Cheese Society award-winner.

For more information on where to purchase, click here.