Spyder, a Jersey cow at Spring Brook Farm
A new wheel of Sagan
Cheese wheels aging in the cave
Two curious Jersey cows at Spring Brook Farm

We make raw milk cheese by hand in Vermont, using traditional techniques and the highest quality fresh, local milk.

A Jersey cow enjoying the pastures at Cedar Mountain Farm
We use the highest quality raw cows milk from Spring Brook Farm in Reading VT. These ladies feast on fresh pastures daily during the summer and fall and high quality hay in the winter.
American original cheeses, created by cheesemaker Liz Bleakley. Cheese ‘recipes’ aren’t just a list of ingredients and a sequence of steps, but specific techniques during the ‘cheese make’ and ‘affinage’ (aging of the cheese).
Liz makes and ages each small batch by hand, which allows for careful attention to quality and consistency.

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A closeup of a cut wheel of Eugene

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Get our cheeses, shipped cold to your door.

A wheel of Sagan

Our Cheeses

Meet Eugene, Sagan, Echo & Solidago.

Liz and Nachi in front of the farm stand

About Us

The story behind Good Hands Creamery.

See What’s Happening

Latest batch of Echo, my raw milk cider-washed alpine, going into the cave and 32nd make of 2026! I know y’all have been asking for Echo and trust me, I’m on it! 💪. It will be worth the wait!

Latest batch of Echo, my raw milk cider-washed alpine, going into the cave and 32nd make of 2026! I know y’all have been asking for Echo and trust me, I’m on it! 💪. It will be worth the wait!

NEW PODCAST DROP!!!📣📣📣 The lovely folks @happy_vermont interviewed me about my unusual journey from medical professional to artisan cheesemaker and what makes artisan cheese such a valuable food. They also did a lovely write-up with photos of my operation on their website. Thanks again to Erica and David for the opportunity to share my story. 🙏❤️ #vermonttourism #artisancheese #americancheese #vermontcheese #cheesemonger

NEW PODCAST DROP!!!📣📣📣 The lovely folks @happy_vermont interviewed me about my unusual journey from medical professional to artisan cheesemaker and what makes artisan cheese such a valuable food. They also did a lovely write-up with photos of my operation on their website. Thanks again to Erica and David for the opportunity to share my story. 🙏❤️ #vermonttourism #artisancheese #americancheese #vermontcheese #cheesemonger

Our self-serve farmstand is finally re-OPENED! 🎉🥳👏 We have… ✅our own artisanal raw cows milk cheeses ✅local maple syrup ✅artwork by @angiefollhall and @hannahwdallas ✅skincare products from @farmersbody ✅”Make America Graze Again” bumper stickers from @ruralvermont It’s self-serve with WiFi access and payments of cash, check, or Venmo accepted. Stop by today!

Our self-serve farmstand is finally re-OPENED! 🎉🥳👏 We have… ✅our own artisanal raw cows milk cheeses ✅local maple syrup ✅artwork by @angiefollhall and @hannahwdallas ✅skincare products from @farmersbody ✅”Make America Graze Again” bumper stickers from @ruralvermont It’s self-serve with WiFi access and payments of cash, check, or Venmo accepted. Stop by today!

I can’t believe it. #butter #vtcheese #cheesemonger #artsiancheese #cheesemaker

I can’t believe it. #butter #vtcheese #cheesemonger #artsiancheese #cheesemaker
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Get the latest information about what’s happening at the creamery, including new cheeses in development and ready for sale!