With experience in wine and cider making and a graduate degree in food science, Carleton Yoder's move to the world of cheese was a natural progression. After a year of making farmstead Vermont cheddar at Shelburne Farms, he decided it was time to venture out on his own and began Champlain Valley Creamery in in 2003 in Middlebury, Vermont.
The milk for Carleton's rich and creamy cheeses comes fresh from Blissful Dairy in nearby Bridport, Vermont. As Carleton says, "25 minutes from cow to cheese!" CVC cheeses, from their fresh cream cheese to their decadent Champlain Triple, are constants in Vermont restaurants for good reason.