Franklin County Cheese celebrates reopening of Enosburg Falls facility

On Sept. 1, Franklin County Cheese celebrated the reopening of the former Franklin Foods facility in Enosburg Falls with a ribbon-cutting ceremony attended by company leaders, community partners, state officials and local supporters.

The facility officially reopened Sept. 1 under the ownership of Franklin County Cheese, a locally owned company led by longtime dairy industry leader John Ovitt and his wife Kathy Ovitt. The event marked a significant milestone for Franklin County and Vermont's dairy economy following several recent dairy processing facility closures across the state and region.

"The biggest reason we're here today is to preserve this site," said John Ovitt, owner, Franklin County Cheese. "Dairy has been processed on this bit of earth for 125 years, and we're going to do our absolute best to preserve that legacy and keep it going."

The company will begin operations with an experienced team of former plant employees and plans to continue producing Baker's Cheese, a specialized dairy ingredient used in commercial baking and food manufacturing, as well as plant-based cream cheese and sour cream through its longstanding partnership with Tofutti.

The reopening represents a return to local, family ownership and also marks the return of the Franklin County Cheese name, which the facility operated under before becoming Franklin Foods in 2001.

Secretary of Agriculture, Food and Markets Anson Tebbetts joined community leaders and partners at the ceremony to recognize the importance of preserving dairy manufacturing capacity and skilled jobs in the region.

"This plant has a rich history. For generations, it has taken milk from neighboring Vermont farms and turned it into a world-class product, and that legacy is now entering a new chapter," said Tebbetts. "John has dedicated more than three decades of his life to this plant. He knows this business, he knows the people who work here, and he understands what this plant means to Enosburg Falls, Franklin County and Vermont agriculture."

The reopening follows months of collaboration among Franklin County Cheese, state agencies, financing partners and economic development organizations working to help preserve operations at the site and support a transition to new ownership.

Guests gathered outside the facility's new Franklin County Cheese sign for the ribbon-cutting ceremony before meeting with company leadership and learning more about the facility's future plans. Looking ahead, Franklin County Cheese plans to focus on stabilizing operations, growing production capacity, expanding customer partnerships and developing additional manufacturing and warehousing opportunities.

"We're open for business," said Ovitt. "There are a lot of possibilities here. We can reinvent ourselves. We're already exploring opportunities in new product lines, co-manufacturing, warehousing and other services. I'm not saying we're going to be better than we were, but we can be more than we are, and we're going to work to keep this facility operating for another 125 years."

The company is actively seeking manufacturing partners, co-packing customers, warehousing clients, and food brands looking for flexible production capacity in the Northeast. In addition to producing Baker's Cheese and Tofutti products, Franklin County Cheese is pursuing opportunities in new dairy product lines, food manufacturing partnerships, refrigerated warehousing, and commercial trailer washing services. With significant available production and storage capacity, the company aims to become a flexible resource for food businesses while helping keep dairy processing and value-added manufacturing rooted in Franklin County. 

Paul Remillard, Business Development Manager for the Franklin County Industrial Development Corporation, credited Ovitt's leadership for bringing the project together. "We can bring people to the table, but getting people to commit resources and make things happen, that's all John," Remillard said. "His commitment to the industry and his commitment to the community are what made this possible."

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, including Tofutti, 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, building a resilient, diversified business, and serving as a flexible manufacturing, co-packing and warehousing partner for food companies across the Northeast.