Woodlawn Creamery's Southwind is a raw cow's milk raclette-style cheese crafted in Vermont. Aged for two to six months, this semi-hard cheese develops a mild, milky profile and a supple texture. The recipe originates from the neighboring sixth-generation Southwind farm, and Woodlawn Creamery continues the production of this regional staple today. Designed specifically for melting, this cheese softens smoothly when heated. It serves as a traditional base for raclette dinners when scraped over boiled potatoes, cured meats, and cornichons. The cheese also melts evenly into grilled cheese sandwiches, macaroni and cheese, and vegetable gratins. When served at room temperature, the wedges provide a creamy addition to a standard cheese board alongside fresh fruit, mustard, and crusty bread. Grating the cheese over French onion soup or incorporating it into a fondue blend highlights its melting capabilities.
Pawlet, Vermont
Woodlawn Creamery is a seventh-generation family farm nestled in Vermont’s breathtaking Mettawee Valley, where the Leach family has cultivated the land since the early 1800s. Today, Seth and Kate Leach lead the farm with a forward-looking approach rooted in tradition. Since taking over management in 2015, Seth has transformed Woodlawn from a conventional dairy into a diversified and sustainable operation—introducing a herd of Vermont-raised American Wagyu beef, launching a farm store, and producing high-quality milk for artisan cheesemakers.
Set in the productive farmlands of the Taconic Mountains, Woodlawn is deeply committed to environmental stewardship and responsible farming. The Leaches have eliminated purchased and trucked grain, achieving total feed self-sufficiency to reduce their carbon footprint while enhancing the health of their fields and pastures. Today, Woodlawn is guided by four pillars: caring for their Mettawee Valley land, producing exceptional single-source milk, crafting their own artisan cheese at Woodlawn Creamery, and raising top-quality, sustainable Wagyu beef. Seth and Kate, along with their two sons, live in the original farmhouse built by Seth’s ancestors in the 1790s—continuing a legacy of Vermont farming while embracing its future.