Gammelgården Creamery

In 2004, as Stina Kutzer neared her fiftieth birthday, her husband surprised her with an unexpected but deeply meaningful gift: a three-day-old Jersey calf named Babette. For Stina, Babette was more than just a calf—she was the spark that reignited a long-held dream of running a small dairy, a vision Stina had carried since the early days of her marriage but had set aside for decades. The birth of Babette’s twin daughters two years later only deepened her appreciation for the cycles of life and the possibility of turning old dreams into new realities.

From the beginning, Stina was drawn to the idea of a direct-to-consumer dairy model, much like the traditional milkman deliveries of the past. She imagined making butter with the rich cream from her Jersey cows and using the leftover skim milk to produce yogurt. But when a milk inspector visited her farm, she learned that her cheesecloth-strained yogurt didn’t meet the regulatory definition of yogurt. That small setback led her to a big discovery—one that would define her business.

Looking to her Scandinavian roots for inspiration, Stina found skyr, a thick, cultured dairy product that hails from Iceland and has been a staple in Nordic diets for centuries. Skyr is technically a cheese, thanks to the use of rennet in the fermentation process, which meant it fit within dairy regulations. The more she learned about its rich history—brought to Iceland by Norwegian Vikings and preserved for generations—the more she felt a deep connection to this food. It was the perfect fit for her vision, blending tradition, practicality, and cultural heritage into a single product.

By the fall of 2010, Stina and her sister, Marta Willett, had officially launched Gammelgården Creamery in Pownal, Vermont. She and family members took their skyr and other dairy products to farmers’ markets in Dorset, Bennington, and Troy each weekend. This was during the early days of the local food movement, and those market days weren’t just about selling skyr; they were about building relationships—with customers, with other farmers, and with the local food community. Many of those connections remain strong today.

At first, Gammelgården operated with a small 22-gallon pasteurizer and relied solely on milk from their own Jersey cows. But as demand grew, they had to scale up: Stina was still doing all the milking, and it was unsustainable. Around 2015, they began incorporating additional milk from a mixed herd at a neighboring farm, where they knew the cows were being lovingly cared for. This allowed them to continue making their product with integrity while supporting another small dairy farmer. 

As Gammelgården grew, so did its reach. Today, their products are stocked in over 80 locations throughout New England. To keep up with demand, they upgraded to a 100-gallon pasteurizer and expanded their production team, bringing in local workers who share their passion for quality dairy. Stina’s daughter Signe has taken the lead in the business’s growth; she handles all the administrative work, from sales and social media to distribution and supplies. Stina still heads up the production process (it’s still a very handmade product, despite all their growth!), and Signe’s dad works on the delivery side.

Family meals and an appreciation for great food have been central to the Gammelgården family since Signe and her siblings were small. So they all participate in the process of creating new recipes: one of the joys of making skyr has been the opportunity to experiment with flavors. Over time, they partnered with other artisans to create unique combinations—like skyr paired with Sidehill Farm jams from Brattleboro or lemon jam from Blake Hill Preserves in Windsor. Stina herself has the cherry almond flavor every day! It’s made with Sidehill’s cherry jam and a splash of almond extract. Signe swears by the lemon—a bright, tangy combination of Blake Hill’s Lisbon lemon jam infused with hibiscus petals. Their Vermont maple skyr, made with pure local syrup, is a customer favorite. Except for the maple, all of their flavors are unmixed—the jams and syrups sit at the bottom of the cup, with the silky skyr on top.

Signe, who has a background in the arts and a deep love for food plating and photography, led the business through a bold rebranding a few years ago—an emotionally and financially scary leap that ultimately paid off. She envisioned the new labels as honoring the women behind their products. Signe’s brilliant decision to highlight these qualities led to one of the most successful rebranding transitions the author has ever seen.

For the Gammelgården family, quality isn’t just about taste—it’s about how their products are made from start to finish. They prioritize the health and well-being of the cows that supply their milk, believing that happy, well-cared-for animals produce better dairy. Their commitment to small-batch production, careful pasteurization, and hand-packing ensures that every container of skyr reflects the values that Gammelgården was founded on: authenticity, craftsmanship, and a deep respect for tradition.

From a single calf to a thriving creamery, Stina’s journey with Gammelgården is a story of resilience, passion, and the power of community. Through dedication and a willingness to adapt, she—and now Signe—transformed an old dream into a business that not only honors their heritage but also uplifts local farmers and artisans. And for those lucky enough to enjoy a spoonful of Gammelgården skyr, each bite carries the essence of Vermont’s dairy traditions, the richness of Nordic culture, and the heart of a family that never lost sight of their dream.

Written by Ruth Garbus