Presidential Cheese. That Would Be Coolidge in This Case

“The chief business of the American people is business,” President Calvin Coolidge, the 30th president of the United States once said. For Jesse Werner, owner and cheesemaker at the Plymouth Cheese Corporation, business is about more than profit. It’s about history, community and tradition.

From the small Vermont town of Plymouth Notch, Werner is keeping alive a cheese-making legacy that began in 1890 when President Coolidge’s father started the factory. “It’s amazing,” Werner says. “People come here for the history and discover the cheese, or they come for the cheese and learn about the history. It all ties together.”

Werner’s journey into cheesemaking began on a small northern Vermont farm, where he grew up. “I started making cheese in high school with a Greek neighbor who had goats,” he says. “He made feta cheese during the summer when he was milking, and I helped him. That’s where my love for cheesemaking started.” Later, Werner took cheesemaking courses at the University of Vermont and apprenticed with a skilled cheesemaker.

In 2009, Werner had the chance to take over the Plymouth Cheese Corporation, which had been dormant for years. His goal was to restore it to its former glory while using the original 1890s cheddar recipe. “We still follow the same process and recipes,” he explains. “We even had a cheesemaker from the 1960s come by to make sure the flavor and texture matched what it used to be.”

The Plymouth Cheese Corporation is a small operation with a big heart. Werner leads the cheesemaking, working alongside a helper, while his wife designs labels and packaging. “I make the cheese, my wife who is a graphic designer makes it look good, and our team helps with everything else,” he says.

They produce a variety of artisanal cheeses, including their classic red cheddar and a truffle-infused cheddar inspired by Werner’s wife. “We experimented with different truffles from Italy to get the flavor just right.”

The factory was founded in 1890 by President Coolidge’s father, John Coolidge. It stayed in the family for over a century until 1998, when the Coolidge family donated it to the state of Vermont. “When I took over, it was a bit of a revival project,” Werner says. “The Coolidge family’s legacy is deeply tied to this place.”

Plymouth Notch, home to only 400 residents, is a quiet town, but the cheese corporation plays an active role in the community. “We donate a lot of cheese to events and host tastings,” Werner says. “There’s even a museum upstairs where people can learn about the area and our process.”

Sustainability is also a priority for Plymouth Cheese Corporation. The factory uses wax to seal its cheeses, a traditional method that predates plastic. “Wax is an antique product that works well for preserving cheese,” Werner notes. “It’s nice to avoid single-use plastics and stick with something that has stood the test of time. We also focus on recyclable packaging and materials.”

While the factory’s historic building can’t be expanded, Werner recently acquired a nearby warehouse for storage and other operations. “It’s a state historic site, so we can’t add on to it, but the warehouse allows us to grow without losing that small-batch, handmade quality,” he says.

Reflecting on the future, Werner says, “We’re always experimenting with new varieties and looking for ways to expand while staying true to our roots. It’s about quality and tradition, not just growth.”

For Werner, running the Plymouth Cheese Corporation is more than making cheese. It’s about preserving a legacy. “This isn’t just a business; it’s a connection to the past and this community,” he says. “It’s special to be part of something so tied to this town.”