Joe Green

2016 Official Conference Cheesemonger

Joe GreenJoe Green went through life driven by curiosity, with no idea that his path required that he follow his palate.  Born in Central New York  in 1979, Joe earned a BA in Environmental Science from Antioch College, in 2005.

He spent much of his youth traveling around the United States, working his way as a dishwasher, line cook, handyman, cowboy, and doing whatever he could to have a little fun and save up for the next move.

Eventually he landed in Brattleboro, VT, where an old friend, his future wife, came back into his life.  With marriage came another move, to Philadelphia, PA, where this jack-of-all-trades would find his calling in Philly’s historic Italian Market, at the venerable Di Bruno Brothers.

He worked hard learning to sell, ate a lot of cheese, paying attention to flavor and story. With schooling from his teammates, Joe became a cheesemonger. Within a few years he rose to assistant manager, competed in the Cheesemonger Invitational, and passed the ACS Certified Cheese Professional® Exam.

Family brought Joe back to Vermont, where luck brought him to the attention of Grafton Village Cheese. Grafton wanted to create a cut-to-order cheese shop, with a focus on the region, but open to the world. Joe jumped right in, and the shop blossomed like a bloomy rind in just the right atmosphere.

Joe still resides as a monger in the land of the makers, educating customers and teaching the skills of cheesemongering to others.

About Grafton Village Cheese

Grafton Village Cheese was founded in 1892 as the Grafton Cooperative Cheese Company, which converted surplus milk from local dairy farmers into cheese. Years later, a fire destroyed the original factory. When the nonprofit Windham Foundation restored the company in the mid 1960s, a new era for the town was born.   The company once again began to produce handmade aged cheddar using traditional methods in 1967.

Today, Grafton Cheese handcrafts artisanal, aged cheddar and specialty cheeses that are recognized for their quality and taste on a worldwide scale.

Grafton currently receives milk from over 30 small family farms throughout the state of Vermont.  The milk does not contain any synthetic growth hormones or antibiotics.

As a business of the Windham Foundation, proceeds from the sale of Grafton Cheese support the Foundation’s mission to promote the vitality of Vermont’s rural communities through philanthropic and educational endeavors.