Log in


So you want to start a creamery in Vermont?

On this page you will find resources and links to more info on:

    • Resources for Starting a New Business
    • Understanding Cheese Production Regulations
    • Best Practices for Cheese & Milk Production
    • Market Research & Startup Costs
    • Creating Projections for Production Rates & Sales
    • Helpful Documents for Business Planning
    • Business Support Resources
    • Team Leadership & Management Resources
    • Education & Production Support Resources (cheesemaking, milk production, production troubleshooting, dairy food safety training, and business & management training)
    • Funding Resources

Each of these topics is in a box with a blue heading below.

Starting a New Business

Understanding Cheese Production Regulations

To ensure you are meeting regulations and ensure you get the right licenses you need, we recommend talking with VAAFM's Dairy Section as soon as possible when you first start thinking about building a creamery or starting a cheesemaking business. They are wonderful educators and partners to our cheese producers in Vermont. Contact VAAFM by email or at 802-828-2433.  

Best Practices Guide for Cheese & Milk Production

This guide, compiled by the American Cheese Society, covers multiple topics including, but not limited to, milk production, milk handling, product sampling/testing, cheesemaking, product packaging and handling, GMPs/hazard analysis/preventative controls, and food safety planning.

MARKET Research & Startup Costs

CREATING PROJECTIONS FOR Production Rates & Sales 

Helpful Documents for Business Planning

Acronyms We Use

ACS = American Cheese Society

ATTRA = Appropriate Technology Transfer for Rural Areas

CALS = College of Agriculture and Life Sciences (Cornell)

GMPs = Good Manufacturing Practices

NE-DBIC = Northeast Dairy Business Innovation Center

SARE = Sustainable Agriculture Research and Education

SBA = U.S. Small Business Administration

SCORE = Service Corps of Retired Executives

SWOT = Strengths, Weaknesses, Opportunities, Threats

USDA = U.S. Department of Agriculture

UVM = University of Vermont

VAAFM = Vermont Agency of Agriculture Food and Markets

VCC = Vermont Cheese Council

Contact us

+1 (802) 451 - 8564


PO Box 714, Waitsfield, VT 05673

Powered by Wild Apricot Membership Software