Green Mountain Blue Cheese, located in Highgate, Vermont, has been making artisan raw milk cheeses for 25 years. Their working dairy farm, the Boucher Family Farm, has been passed from father to son for 14 generations. Dawn and Dan Boucher began making blue cheese in 1999 to diversify the farm. Today they milk 200 cows and make cheese once a week, turning fresh milk- still warm from the cows- into handcrafted wheels. They make three distinct blue cheeses - Boucher Blue, Gore-Dawn-Zola, and Madison.
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