The best cheese starts with the best milk.
At Woodlawn Creamery, the skills and traditions of seven generations of Vermont dairy farming are transformed into world-class, award-winning cheese by one of the most talented young cheesemakers in the business.
All farmstead. All artisan. All Vermont.
WHO WE ARE
Seth and Kate Leach
Co-owners, Dairy Family
Seth is the 7th generation to farm at Woodlawn in Vermont’s spectacular Mettawee Valley. Since taking over active management of the farm in 2015, Seth has diversified the business—adding a Wagyu beef herd, opening a farm store, and supplying milk to artisan cheesemakers—all while remaining true to the farm’s core function: producing the highest quality milk from a herd of 120 Registered Holsteins.
Kate delights in being the farmer’s wife. Off the farm, her career has focused on fundraising and communications; on the farm, she is most often found in the kitchen or garden, or with her nose in a book about food or English history.
Seth and Kate live at Woodlawn Farmstead with their two boys in the home built by Seth’s family in the 1790s.
Leslie Goff Tyminski
Head Cheesemaker
Leslie’s cheese career started in 2005 when she was 15 and picked up an after-school job milking goats and doing chores at Consider Bardwell Farm in West Pawlet, Vermont. A year later, she joined master cheesemaker Peter Dixon in the creamery, and began making and aging the award-winning cheeses that she would perfect over nearly 15 years.
Leslie became the creamery director and head cheesemaker in her early 20s, and secured multiple American Cheese Society and World Cheese Championship Awards for Pawlet and Rupert.
Leslie left Consider Bardwell in 2019, and after time at Spring Brook Creamery and Nettle Meadow, joined forces with Seth and Kate Leach to build the future of the cheeses she loves with Woodlawn Creamery.