Ploughgate Creamery temporarily shuts down after fire.

Some of you may have heard about the fire at Ploughgate Creamery. It was a mechanical failure, and the best news is that no one was hurt. I wish I could say the same for the space, my cheese, and my business. We are still in the damage assessment phase, but it's clear that I will not be able to operate out of my space again. I want to thank you for your business and tell you how much I've appreciated your support.

At this point I am looking into options for the future. I am going to spend the winter exploring spaces, refining my business plan, and trying to re-create Ploughgate. I hope that this will be an unexpected opportunity to build something even better. I want to thank all of you who have reached out and offered support, friendship, or just an ear to listen in this difficult time. I am grateful to have a strong and supportive community. I will keep you all posted and hope that you will be part of whatever I decide to do next. 

Take Care

Marisa Mauro
marisa@ploughgate.com

Marisa Mauro owns and operates Ploughgate Creamery
in the Northeast Kingdom of Vermont.

The vision for Ploughgate Creamery evolved from her passion for artisan cheesemaking,
fostered during nearly a decade of working alongside pioneers of American farmstead cheese.
Mauro’s individual skills and knowledge reflect time spent with producers across the U.S.
including Woodcock Farm, Yerba Santa Dairy, Bodega Goat Cheese, Shelburne Farm,
and Bonnieview Dairy.
Ploughgate Creamery aims to collaborate with community based agricultural businesses
in the interest of supporting the Vermont Dairy Industry; all milk is sourced from Hancock
Family Farm in Conventry, Vermont where the same family has been milking for 100 years.

For distribution and aging, Ploughgate collaborates with the Cellars at Jasper Hill.
The Cellars are recognized for their affinage expertise, as well as for contributions
to the Vermont cheesemaking tradition.

All photo credits to the amazing Ali Kaukas ~ many thanks!