Nestled in the Taconic mountains of southwestern Vermont, the Mettawee Valley contains some of the most beautiful and productive farmland in the Green Mountain State. At Woodlawn, we believe firmly that the future of small-scale farming in Vermont depends on stewardship of the land, responsible use of local resources to manage costs and reduce carbon footprint, and investment in diversification, marketing and value-added products.

Woodlawn has a long and successful history in commodity dairy, producing fluid milk for a regional dairy cooperative. In 2015, Seth began pivoting the farm to total feed self-sufficiency, eliminating the need for purchased (and trucked) grain, and investing in the sustainability and productivity of our working lands. He also began building relationships with artisan cheesemakers, offering high-quality, single-source milk. At the same time, Woodlawn was developing a beef herd of American Wagyu (a Wagyu-Holstein F1 cross), which launched for sale in 2018.

Today’s Woodlawn is built on those four pillars:

• Maximizing the health and productivity of our land in the Mettawee Valley, from field to pasture;

• Producing the highest quality milk for our artisan cheese partners;

• Making our own artisan cheese through Woodlawn Creamery; and

• Producing the best and most sustainable Vermont-raised Wagyu beef.