Crowley Cheese is celebrating its 200th anniversary by bringing back some special flavors from its vault of cheeses.

Established in 1824 on the Crowley family farm in Healdville, Vt., the company continues to craft its distinctive rinsed-curd cheddar-style cheese using the same traditional methods, offering a taste of history with every bite.

Crowley is renowned for its aged cheese, offering "Unusually Sharp" varieties that reach peak sharpness in just three to four years. Alongside classics, the company boasts a lineup of popular flavored cheeses, such as Garlic Chive and Sage. “To celebrate our bicentennial, Crowley has resurrected a few fan-favorite flavors: Caraway, Dill, and Salsa,” explains Galen Jones, president and co-owner of Crowley Cheese. “We are excited to make these archival flavors available for a limited time this holiday season.”

In 1882, the Crowleys expanded their cheesemaking operation by building a dedicated cheese factory, moving production out of the family kitchen. Over the decades, Crowley Cheese gained nationwide acclaim for its rich, creamy flavor and exceptional quality. After Robert Crowley’s untimely passing in 1966, the Randolph Smith family took the reins, ensuring the legacy endured. Today, under the stewardship of Jill and Galen Jones, who have owned Crowley since 2009, the cheese is still handmade in small batches, using raw milk and the original recipe.

Unlike typical cheddar, Crowley Cheese is moister, less acidic, and faster-aging, with exceptional melting properties. The brand has also introduced a line made with all-A2 milk, catering to those seeking its digestive benefits.

The Crowley Cheese Factory, a living museum, invites visitors to step back in time six days a week. Built in 1882 by Winfield Crowley, it stands as America’s oldest cheese factory, preserving the simple charm of its post-and-beam construction. Guests can sample cheese, watch the traditional cheesemaking process, and immerse themselves in the history of an industry that once thrived before refrigeration and the rise of large-scale dairies.