VermontBiz A former Franklin Foods dairy facility will reopen this fall under new ownership as Franklin County Cheese, restoring production activity and preserving critical dairy manufacturing capacity in Franklin County.
Local industry veteran John Ovitt will assume ownership of the facility Sept. 1 and lead the new company, which will begin operations with a focused product lineup and a lean, experienced team selected for cross-functional expertise across production, quality and operations.
“I have worked in this facility for nearly four decades and did not want to see it close,” Ovitt said. “This is about preserving the knowledge, the relationships, and the opportunity to keep dairy production strong in this region.”
Franklin County Cheese will initially employ approximately 20 workers, many of whom previously worked at the plant and bring years of technical expertise across production, quality, maintenance and operations. The company expects to expand staffing over time as production and services grow.
The company will continue producing Baker’s Cheese, a specialized cultured dairy ingredient used in commercial baking, along with plant-based cream cheese and sour cream through an established co-manufacturing partnership. Baker’s Cheese is produced using a specialized process and serves a niche but consistent commercial market with limited direct competition. Together, these product lines provide a stable operational base while serving both traditional dairy and plant-based markets.
In addition to manufacturing, Franklin County Cheese will introduce complementary services at the facility, including commercial truck washing and food-grade warehousing. The warehousing will include both dry and climate-controlled storage to support regional food producers. These services are designed to meet regional demand, diversify revenue, and strengthen supply chain support for Vermont and Northeast food producers.
“By pairing established products with new service offerings, we are creating a more resilient business model from day one,” Ovitt said.
The reopening comes after a series of recent dairy industry closures in Vermont and across the region. The transition also represents a shift to local, family ownership. Maintaining operations at the Enosburg Falls facility will help preserve workforce expertise, sustain local economic activity, and retain critical infrastructure for food production.
Franklin County Cheese plans a phased approach to growth, focusing first on stabilizing operations, then expanding production capacity, customer partnerships and product development capabilities.
“Our goal is to build a sustainable, locally rooted business that can grow over time,” Ovitt said. “We believe there is a strong future for well-run, flexible manufacturing in Vermont.”
Operations are expected to begin in early September, with additional services and production capabilities expanding over the following months as the company builds toward long-term growth and increased employment.
About Franklin County Cheese
Franklin County Cheese is a Vermont-based dairy manufacturing and food production company in Enosburg Falls. Founded in 2026, the company produces specialty dairy ingredients, including Baker’s Cheese, and co-manufactures plant-based products through long-standing industry partnerships. In addition to manufacturing, Franklin County Cheese offers food-grade warehousing and commercial truck washing services to support regional producers and supply chains. The family-owned company is focused on preserving local expertise, maintaining high standards of quality and food safety, and building a resilient, diversified business that supports Vermont’s working landscape and rural economy.
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