Nestled in the heart of Morrisville, Vermont, Mt. Mansfield Creamery represents a genuine Vermont story rooted in decades of family tradition. Owned and operated by Stan Biasini and Debora Wickart, this authentic farmstead operation has transformed their family heritage into an award-winning artisanal cheese business that exemplifies the best of Vermont's agricultural legacy.

The foundation of their success lies in their commitment to quality from farm to table. Their family farm houses over 30 Holstein and Brown Swiss cows, raised with rotational grazing during summer months and nourished with grain and hay through Vermont's harsh winters. While Debora and the family tend to the farm and milk the cows, Stan, a graduate of Paul Smith's College who traded his chef days for cheesemaking, crafts unique recipes that seamlessly blend European traditions with distinctive Vermont flavors.

Housed in the renovated old United Farmers Creamery building in the heart of Morrisville, their cheese facility features a custom-built cheese cave in the basement where they continue developing new recipes. With the creamery just four miles from the farm, every wheel of cheese produced comes exclusively from their own cows. They produce a variety of raw milk cheeses using recipes with European origins, washing and brushing the rinds to keep them thin and ensuring their products are one hundred percent edible, creating award-winning cheeses that have earned recognition from the American Cheese Society and Yankee Magazine.

Dairy

• Inspiration (washed rind raw-milk cheese)
• Forerunner (raw milk Havarti)
• Chin Clip (raw milk Austrian Alps recipe)
• Halfpipe (French Alpine cheese)
• Sunrise (aged cow's milk Romano with cocoa and olive oil)
• Tres Amigos (cheese with sundried tomatoes, garlic, and onions)
• Gondolier (herb Havarti with garlic, onion, parsley, celery, and chives)
• Patrolman's Blues (raw milk blue-veined cheese)
• Hayride (Austrian Tomme recipe)
• Lookout (winter Havarti with hot chilis)