Karim Farm and Creamery

With a house, barn, and fields dating back to the 1850s, Karim Farm and Creamery has long been a part of Vermont's agricultural heritage. Known for its small herd of Jersey cows and artisanal cheese-making, the farm plays an active role in preserving the state's working landscape and agricultural traditions.

Karim Farm and Creamery employs a variety of sustainable and humane farming practices. The cows, all named and responsive to calls, graze on rotating pastures and are sheltered in a large open barn during inclement weather. They are fed hay grown on the farm and organic feed sourced locally. Health is supported naturally with coffee grounds, garlic, vitamin C, probiotics, and yeast, while illnesses are treated with homeopathics and light therapy. The cows are also mothers, keeping their calves by their sides for at least two months. Cheese production follows traditional European 'farmhouse' methods, with small batches made by hand and aged on-farm in a controlled environment. Organic vegetable rennet and sea salt are used, and cheeses are aged for 2-10 months with daily attention.

Karim Farm and Creamery offers farm tours, internships, and educational opportunities, allowing visitors to observe the cheese-making process firsthand. The farm is committed to providing local consumers with affordable, high-quality cheeses and dairy products.