Two brands under one roof
The buttermaker
joined the cheesemakers.
Two brands under one roof, with the same goal. Ploughgate Creamery churns cultured butter. Maplebrook Farm stretches mozzarella. Together they support local dairy — milk from nearby farms, turned into food rooted in tradition, with a contemporary approach.
In 2022 they joined forces in North Bennington. Marisa Mauro has made Ploughgate butter since 2014, and she had known Maplebrook co-founder Mike Scheps since she was a kid. Now the buttermaker and the cheesemakers share a building, a standard, and the daily work of both brands.
From the churn
The butter lineup
New
Butter Sheets
Our new butter sheets have extraordinary depth of flavor and 88% butterfat -- higher than any sheet on the market. Designed for pastry chefs and bakers who value flavor and responsible sourcing, they are made for lamination: croissants, kouign-amann, danishes and puff pastry with shatter-crisp layers and a deep, cultured flavor.
Wholesale only. Contact us to order.
Cultured Butter
Crafted by hand in small batches in the old European tradition with fresh local cream. We add active cultures to the cream and let it sit for 24 hours before churning, which imparts complexity to the aroma, flavor and texture. The result is nutty, grassy and sweet -- simply divine. Available in coarse sea salt, unsalted, Vermont maple, and rotating seasonal flavors.
8oz blocks and 1lb bakers' blocks, hand wrapped in kraft paper.
Collaboration
Burrino
An old-world cheese, contemporized: Maplebrook Farm cheese formed around a heart of Ploughgate butter. Choose cultured balsamic-and-fig butter inside our Burrino, or classic cultured salted butter inside our Smoked Burrino. One bite tells the whole story of our two crafts.
Limited runs. When it's gone, it's gone.
Better together
Burrata & butter.
Our two flagship products, one plate. Freshly baked bread slathered with cultured butter and creamy burrata; pasta finished with both. This union speaks to the partnership of our two brands — and it might be the most decadent thing to come out of Vermont.
Meet the cheeses →