Vermont Dairy Plant Reborn

A Vermont dairy plant poised to close is getting a dramatic second act—thanks to longtime manager John Ovitt, who’s buying it and reopening it as Franklin County Cheese this fall. After 37 years at the helm, Ovitt’s passion and vision are turning a potential loss into a beacon of hope for the struggling Vermont dairy industry, which has seen major closures like HP Hood’s Barre plant and DFA’s St. Albans facility. Starting small with 20 workers, the new operation will produce familiar favorites like Baker’s Cheese and plant-based cream cheese, while eyeing expansion into trailer washing and packaging to boost revenue. Ovitt believes smaller players have a vital role in the market. Meanwhile, state and local officials are stepping in to support displaced workers with job training and industry-wide planning to ensure Vermont’s dairy future stays strong. Support the show:Get a discount at https://solipillow.com/discount/dnn. Advertise on DNN:[email protected] This is an automated, high-level news summary based on public reporting.Report issues to [email protected]. View sources & latest updates:https://sources.thednn.ai/586002d4a1e98852