Boston Post Dairy may have been named for the old stagecoach road that brought mail from Vermont to Boston, but it’s closer to Canada than its namesake city.
Just 15 minutes from the Canadian border, this northern Vermont farm is run by three sisters: Anne, Theresa, and Susan. Together, they milk a herd of 200 goats and six cows and transform that milk into award-winning cheese. Boston Post Dairy is known for their goat’s milk Tomme Eleven Brothers (so named because the sisters grew up with 11 brothers – and as Anne says, “it was our first hard cheese, and it’s hard growing up with 11 brothers!”), and for their Vermont Country Brie.
In 2024, the farm was looking to make infrastructure upgrades and prepare for a third-party food safety certification. While the creamery already met food safety requirements, they wanted to make improvements to meet the food safety standards of new customers. This prompted them to apply to the Northeast Dairy Business Innovation Center’s Dairy Food Safety & Certification Grant.
With $33,771 in grant funding, Boston Post Dairy undertook a comprehensive project to modernize sanitation capacity and refine food safety systems. Their project centered on infrastructure upgrades, development of food safety programs, and staff training on new equipment and procedures.
Modernizing Infrastructure
The farm installed two natural-gas hot water heaters and two boilers — one dedicated to barn operations and one to the creamery — improving reliability and throughput for cleaning milking equipment, milk lines, and processing areas. According to Anne, “This transition improved hot water capacity, reduced energy use, and increased reliability,” simultaneously supporting food safety and long-term sustainability.
A new vertical wash sink increased the efficiency and effectiveness of washing and sanitation. While the installation required extensive preparation, including reconfiguring piping, removing the old boiler and fuel tank, and reorganizing a tight milk house footprint, the result was a modernized cleaning setup that better supports daily operations.
On the packaging side, the farm replaced a decade-plus-old tabletop vacuum packer with a new Multivac system. The upgrade is already paying off. During an NE-DBIC visit to the farm, Anne showed the grant team the new vacuum sealer in action, saying, “The new system is larger and is taking half the time to package as the old system.” Enhanced seal integrity also supports shelf life and quality, strengthening the farm’s readiness for wholesale growth.
Updating Food Safety Procedures
Boston Post Dairy partnered with dairy consultants Peter Dixon and Rachel Schaal to update and expand Standard Operating Procedures (SOPs) and to begin drafting a comprehensive Hazard Analysis and Critical Control Point (HACCP) plan. This work reviewed current practices, identified gaps, and aligned procedures with contemporary dairy processing standards. This work laid a strong foundation for future audits and certifications. All owners and employees were trained on the new systems, ensuring that daily practices reflect the upgraded systems.
Together, the infrastructure investments, program development, and staff training have strengthened Boston Post Dairy’s safety systems and operational efficiency.
The new hot water and boiler setup provides consistent sanitation capacity across the barn and creamery, the upgraded wash sink improves cleaning workflow, and the advanced vacuum packaging system increases speed and quality. As the farm reported, “The project has positioned us for continued growth and enhanced food safety readiness.”
Beyond the processing room, the farm notes that collaboration with Peter and Rachel also “strengthened professional connections within Vermont’s dairy and artisan cheese community,” contributing to a more knowledgeable regional network. With a stronger infrastructure and updated food safety documentation in place, Boston Post Dairy plans to finalize and implement its full HACCP plan, continue refining SOPs, expand cross-training, and pursue additional wholesale partnerships.
This project demonstrates how targeted food safety investments can deliver immediate operational gains while building the systems required for long-term growth. For Boston Post Dairy, the NE-DBIC Dairy Food Safety & Certification Grant supported infrastructure upgrades, reduced labor and energy costs, improved sanitation performance, and positioned the creamery to meet the expectations of larger buyers—strengthening both the farm and the regional dairy economy.
