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The Boucher family has been farming for centuries; first in Quebec, then, since the 1940's, in Vermont. Today, the Boucher family farm is run by two of the four sons, Daniel and Denis. In 1999, Daniel's wife, Dawn built a small cheese building next to their dairy to supplement the family income. She collects their own fresh milk, still warm from the cows (Holstein, Jersey, and Normandy, fed on what is grown and harvested on the farm), and creates handcrafted blue cheeses in the traditions of the great farmhouse cheesemakers of Europe. All Boucher cheeses are made from unpasteurized mornings milk, made entirely by hand, and aged in a small cellar below the cheese house. Production is limited to what one person can make; however, an apprentice is being trained to become an affineur.

Gore-Dawn-Zola is a Gorgonzola-style blue. It is tangy, sharp and slightly crumbly. This cheese is cured for a six month period and attracts natural flora from the environment. It has a unique character and bitter-chocolate aroma.

In 2002, Gore-Dawn-Zola received the Cheese Reporter Trophy at the British Empire Cheese Show. This prize goes to the highest scoring international cheese.
In 2003, Boucher cheeses were added to Slow Food USA's Ark of Taste as part of their American Raw-Milk Farmstead Cheese Consortium project which is designed to recognize and promote endangered local foods.

• Made from pasteurized cow's milk.
• Photo depicts whole 3 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.