Woodlawn Farmstead is located on the far west border of Vermont. They have been a working dairy for seven generations, owned by couple Kate and Seth Leach. Kate and Seth are big believers that conscientious land stewardship is the future of small-scale farming, and they are constantly working to manage their land and resources in the most responsible way possible, including diversifying their land use, reducing their carbon footprint, moving the farm to total feed self-sufficiency, and much more.

They milk 120 Holsteins on their farmstead. Some of their milk is sold to other artisan cheesemakers, and the rest is used to make their own cheeses. Their head cheesemaker, Leslie Goff Tyminski, started making cheese at just 15 years old at Consider Bardwell Farm. There Leslie worked under the legendary cheesemaker Peter Dixon, honing her craft and eventually becoming the creamery manager and one of the most celebrated cheesemakers in Vermont at a very young age. Leslie left Consider Bardwell in 2019, and after working at Spring Brook Farm and Nettle Meadow Farm, joined forces with Seth and Kate. The recipes for the previously extinct Pawlet and Rupert were passed from Consider Bardwell to Woodlawn, allowing Leslie to continue making the cheeses she grew up making, while also creating some exciting new offerings. We stock Pawlet, and we offer Woodlawn’s other cheeses by preorder.