Nestled among the rolling hills of West Glover, Vermont, Sweet Rowen Farmstead is more than just a dairy farm — it’s a living reflection of Vermont’s agricultural heritage and a vision for its future. This grass-based hill farm is home to a small herd of Vermont Heritage Lineback cows, each lovingly cared for as part of the family. Every cow has a name, a personality, and a life spent grazing on fresh pasture and hay grown right on the farm. 

At Sweet Rowen, the connection between land, animals, and community is at the heart of everything they do. Their cows’ rich milk is bottled fresh and transformed into cheese and yogurt at their wood-fired creamery, creating dairy products deeply rooted in place, tradition, and craftsmanship. 

Sweet Rowen Farmstead began in 2011 with just eight heifer calves, a rented barn, and a dream. Founder Paul Lisai was driven by a simple but ambitious philosophy: choose the hardest thing imaginable and commit to it fully. Within two years, he was milking a small herd, selling bulk milk, and bottling dairy products for local farmers’ markets. 

The farm’s name itself carries deep meaning. “Rowen” — pronounced so that “row” rhymes with “cow” — refers to the regrowth of hay after the first cutting. Old-time farmers called this second-cut hay “rowen,” and it was traditionally considered a cow’s favorite. The name honors the generations of Vermont farmers who inspired and taught the values that continue to shape the farm today. What started as a dream to provide good food to local families has grown into a thriving farmstead business rooted in community, sustainability, and land stewardship. 

Sweet Rowen is now entering an exciting new chapter as the farm transitions toward certified organic production. The multi-year process began in 2024 and includes transitioning both the land and herd to meet organic standards. While regenerative and sustainable practices have always guided the farm’s approach, organic certification is an opportunity to formally recognize the care and integrity that have long defined their work. Supported by loyal customers and community members, the farm is embracing the future while remaining grounded in its values. 

Alongside the organic transition, several major projects are underway — including the construction of a new milking parlor designed to better support the cows, employees, and the long-term sustainability of the farm. 

At its core, Sweet Rowen believes in maintaining a working landscape that nourishes both people and the environment. The farm often describes itself first and foremost as “grass farmers.” Growing healthy grass and making quality hay allows them to capture the energy of Vermont summers and feed it back to their cattle throughout the winter months. 

That same philosophy extends beyond the fields. Through milk, cheese, and yogurt, the farm preserves the land’s energy and shares it with the community year-round. 

One of Sweet Rowen’s guiding principles is “growth without growing.” Rather than endlessly expanding herd size or acreage, the goal is to farm smarter and better each year — improving animal care, supporting employees, strengthening community relationships, and increasing efficiency while remaining sustainable and adaptable in an ever-changing agricultural landscape. For the people behind Sweet Rowen, farming is ultimately about care: caring for the animals that care for them, staying connected to the seasons’ rhythms, and contributing to a community built around local food and shared traditions. 

Like many first-generation farms, Sweet Rowen faces ongoing challenges around land access and affordability. While the farm is grateful to own its home property in partnership with the Vermont Land Trust, development pressures and rising property values continue to make securing a sustainable land base increasingly difficult. At the same time, producing milk ethically and sustainably comes at a high cost. Navigating shifting markets and changing consumer demand requires constant adaptation, creativity, and resilience. Still, Sweet Rowen remains optimistic. Their ability to stay nimble, take thoughtful risks, and evolve alongside their community has helped the farm weather uncertainty while continuing to grow stronger. 

Sweet Rowen’s dairy products are crafted to be enjoyed simply and shared generously.  

Their fresh milk is best served ice cold — whether by the glass or by the half gallon for devoted customers. Yogurt pairs beautifully with a drizzle of Vermont maple syrup, while their ranch dip has become a favorite companion to tortilla chips. 

Cheese curds are at their finest when eaten fresh and warm, delivering the signature squeak and rich flavor curd lovers crave. During tomato season, their feta transforms a caprese salad into something unforgettable. The farm’s lineup of cheeses offers something for every table: mild and aged cheddars, flavored varieties, alpine-style cheeses, spreadable farmer’s cheese, and elegant bloomy rind cheeses perfect for entertaining. Served with honey, jam, olives, or charcuterie, Sweet Rowen cheeses invite people to slow down, gather, and savor Vermont’s flavors.