Stone Cellar Creamery
Burlington, Vermont, USA
Stone Cellar began in a hillside cave that holds its cool all year, the kind of place cheese has been aged for centuries. We make in small wheels so each batch gets our full attention, turning and brushing the rinds by hand as they age. The milk comes from one nearby herd of grass-fed cows, picked up the same morning it is milked, so we know exactly what goes into every wheel. Patience does the rest.
What they grow and make
How they farm
Small Batch, Locally Sourced Ingredients, Organic
Their story
It comes from a small creamery in the green hills and cold winters of Vermont, where the milk barely travels. The season sets the pace here, not a schedule.
What makes it different: it is grown to certified organic standards, without synthetic pesticides.
At Stone Cellar Creamery, every batch is made and turned by hand.
From the creamery to your table without a long road in between.
Restaurants that source from Stone Cellar Creamery
- The Humble Supper Club (Southern in North End)
- Stone & Sparrow Hearth (Southern in Uptown)
- The Golden Kitchen (Italian in Old Town)
- Fieldstone Grove (Coastal in Riverside)
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