Three Cow Creamery

Three Cow Creamery is a micro-dairy at the heart of a traditional small, diversified farm in Corinth, Vermont. Owner Liz Guenther keeps a closed herd of 12-14 Jersey- Devon crosses. She hand milks between 3 and 7 cows, and makes raw milk English and French cheeses with the milk. In addition she raises her own beef, chickens, pigs and keeps a team of small draft horses.

Liz originally applied for an Emergency Loan when she was forced to leave her leased cheese room and find a new location to make cheese, while already struggling with disruption of farmers’ market sales due to COVID-19. With support of friends, neighbors and customers, she quickly mobilized to build a new structure on the farm over an old stone foundation. An additional Business Builder loan will help her complete the new cheese room, purchase critical equipment, and finish the building’s exterior. The “cheese house” will also house a licensed kitchen, milk room, and tea room, where Liz plans to offer cheesemaking and cooking classes. In addition to her amazing cheeses, she also produces prepared foods made from vegetables, dairy and meat from the farm which she sells at the Norwich Farmers Market.

With the raw milk from very strictly grass, herb and home-made hay-fed cows, Liz makes the French cheese Camembert, in a 60-day (therefore legal) version, and several aged English cheeses: Stilton, Cheshire, Swaledale, and Wensleydale. The new cheese house will dramatically increase the efficiency of the farm operation and create a space to host the public for small classes.