Sugar House Creamery

Artisanal, small-batch cheeses at a new farm built on old ways

Margot Brooks comes from a farm family; Alex Eaton doesn’t. But the college sweethearts got married, went to work at a farm and came up with the notion of operating their own creamery. Twenty-two acres and eight cows later, they’re the owners of a small farm that produces Alpine-style artisanal cheeses. The on-site farm store sells that cheese; fresh, unpasteurized milk; and products from other local operations, including eggs from Blue Pepper Farm and meats from Mace Chasm Farm.

At a glance
  • A naturally cooled manmade underground cave ages the cheese
  • The cheese is produced in a Dutch-made cheese vat
  • Cheeses also available at area farmers markets