Your Chance to Be a Vermont Cheese Monger Has Arrived
Crowley Cheese, the oldest continuously operating cheesemaker in the U.S., is for sale as of June 3, 2025, with owners Galen and Jill Jones retiring after 16 years.
Listed at $1.75 million for the 1882 factory, land, and brand established in 1824, Crowley Cheese presents a notable prospect for a cheesemonger seeking a foothold in Vermont’s competitive dairy industry. Crowley operates efficiently and holds potential for growth, though challenges remain. This analysis examines why Crowley is a viable acquisition, set against Vermont’s cheese landscape and the broader U.S. market.
Vermont: A Hub for Cheese
Vermont’s cheese industry is robust, with over 45 cheesemakers producing more than 150 varieties, contributing to a $600 million sector. The Vermont Cheese Council supports high standards, and events like the Cheese Festival attract thousands of enthusiasts. Cheesemongers serve as educators, pairing cheeses with wines or sharing production details with customers. The state’s 13 million annual visitors, drawn to farm-to-table experiences, create a strong market. Vermont’s tight-knit community connects cheesemongers with farmers and retailers, and sustainability—exemplified by Vermont Creamery’s B Corp certification—is a priority for consumers. Nineteen farmers’ markets and a strong local food culture provide sales channels.
Crowley: A Historic Operation
Founded in 1824 in Healdville, Crowley’s 1882 factory is the oldest operational cheese plant in the U.S., listed on the National Register of Historic Places. Its signature product is raw milk cheddar, made with a rinsed-curd process that yields a smoother, less acidic profile, aging from mild to sharp over years. The lineup includes six aging levels, a dozen flavors like Hot Pepper, and A2 Jersey milk cheeses for health-conscious buyers. Galen and Jill Jones, owners since 2009, are stepping away; contact Galen at 802-259-2340 or galen@crowleycheese.com for details.
Crowley maintains consistent operations. It has earned bronze medals at the International Cheese & Dairy Awards for Sharp and Muffaletta varieties, reflecting quality. The factory, located near Okemo and Killington and accessible from Boston or New York, hosts tours and tastings six days a week, drawing tourists. Its gift shop sells cheese and Vermont products, benefiting from the state’s $1.9 billion tourism industry. Online sales reach customers nationwide, and wholesale supplies regional retailers. Historically, Crowley’s production volume supported an on-site post office. Cheesemaker Kenny Hart oversees hands-on production, ensuring authenticity valued by cheesemongers.
The Competitive Landscape
Vermont’s cheese market is crowded. Cabot Creamery leads, securing 15 ribbons at the 2025 U.S. Championship Cheese Contest, including seven first-place wins. Jasper Hill’s Bayley Hazen Blue and Vermont Creamery’s goat cheeses hold strong followings, while smaller producers like von Trapp (Oma) and Spring Brook (Raclette) add depth. Crowley’s historical significance and rinsed-curd cheddar offer differentiation, though standing out requires effort.
Nationally, the $40 billion cheese market is dominated by Wisconsin, producing 3.4 billion pounds annually compared to Vermont’s 127 million. Large-scale brands like Land O’Lakes serve mass markets, while artisanal producers like Cowgirl Creamery target premium segments. The Cheesemonger Invitational showcases the industry’s diversity, with mongers from major retailers and small shops competing to highlight their expertise. Crowley fits the artisanal niche, but rising dairy costs (up 20% since 2023), labor constraints, and Healdville’s rural location present logistical challenges.
Crowley’s Potential
Crowley offers multiple revenue streams. The factory functions as both a production site and a tourist attraction, with visitors purchasing cheese and local goods. Online sales are established, with opportunities to expand into new markets. Wholesale distribution could grow through partnerships with retailers like Murray’s Cheese or Vermont co-ops. The A2 milk cheeses align with health trends, and Crowley’s history—shipping cheese to Manhattan by rail in the 1890s—provides a compelling narrative for marketing to chefs and media.
Cheesemongers benefit from Crowley’s hands-on production, learning from Hart’s methods to enhance their craft and credibility. Potential exists for new flavors, such as smoked cheddar, or events with Vermont breweries to boost visibility. The brand’s reputation could secure a presence at competitions like the Cheesemonger Invitational. Vermont’s resources, including the Agency of Agriculture and Cheese Council, offer support for operations and growth.
Challenges include the factory’s age, which may incur maintenance costs, and Healdville’s remote location, complicating supply chains. The Joneses’ 16-year tenure demonstrates financial stability, but careful planning is needed to sustain profitability.