Sugarbush Farm is a 550-acre hillside farm outside Woodstock, Vermont, founded in 1945 by Jack and Marion Ayres. They were the first people in Vermont to start packaging cheese in waxed bars so it would travel without refrigeration. By 1975, the Boston Globe described the farm as a cheese lover's paradise. In 1995, the American Cheese Society awarded them a blue ribbon for best smoked cheese in the country.

Today the farm is operated by the Luce family -- the second through fifth generations on the land. Betsy (the Ayres' daughter), her husband Larry, sons Ralph and Jeff, and grandchildren Liz, Sierra, and Jake all contribute to the operation. The farm is famous for its 15 varieties of hand-waxed cheese, from award-winning Naturally Smoked to six-year-old Super Sharp Cheddar, along with pure Vermont maple syrup made on the farm. Visitors enjoy free samples of all cheeses and maple syrup grades, can watch cheese being hand-waxed, tour the sugarhouse, walk nature trails through the maple woods, and visit farm animals in warmer months. A farm chapel built by Jeff hosts weddings and quiet reflection. The farm store carries over 50 Vermont products.