Greg Joslyn

A key member of the Grafton cheesemaking team is Greg Joslyn. His father became a cheesemaker right out of high school, and Greg and his brother, Chris, used to come to the cheese plant on the weekends to help out. The family affair extended to Greg’s uncle, who also made cheese for about 20 years. While working at a sister company of the Windham Foundation 12 years ago, Greg was asked to help out with the second shift. He’s been making cheese ever since, and is currently the Production Supervisor at the Brattleboro plant, having recently completed the University of Vermont Cheesemaking Certificate Program. His favorite cheesy factoid:that only 21 ounces of rennet can coagulate 1500 pounds of milk.