Franklin County, Vermont – A longtime manager is stepping in to purchase and revive a shuttered dairy plant, providing one of the few positive developments in a sector that has seen multiple closures in recent months. John Ovitt plans to take ownership of the former Franklin Foods facility on September 1 and restart operations under the name Franklin County Cheese. The move comes as other dairy production sites across the state have announced or completed shutdowns, leaving workers and producers searching for stability.
Ownership Change Brings Scaled Operations
Ovitt, who spent 37 years at the plant, said he could not stand by and watch the facility close permanently. He intends to resume production of select items from the previous lineup, including Baker’s Cheese and plant-based cream cheese, though output will begin at a reduced level. The new operation will also offer trailer washing services to generate early revenue while the business prepares for additional packaging work using products made elsewhere. Initial staffing will start near 20 employees, down from the roughly 100 positions that existed before the closure. Ovitt has described the effort as an attempt to rebuild on a smaller, more sustainable footing that he believes still has a role in the regional economy.
Recent Closures Create Industry Pressure
The Franklin Foods shutdown is part of a wider pattern. Germany-based Hochland, which acquired the plant in 2017, confirmed the August closure earlier this month. In May, Perrigo announced it would end infant formula production at its Franklin County site, affecting 162 workers. Dairy Farmers of America later indicated its St. Albans milk processing plant would effectively close in August, while HP Hood’s Barre facility shut down in April. These developments have compounded challenges for dairy producers and related businesses throughout Vermont. State officials have tracked the ripple effects on employment, supply chains, and local economies that depend on consistent processing capacity.
State Agencies Assist Transition
Vermont’s Agency of Agriculture, Food and Markets and the Agency of Commerce and Community Development moved quickly after the closure announcement to evaluate impacts and identify solutions. The Vermont Sustainable Jobs Fund joined those efforts. Ovitt’s purchase emerged from that coordination, allowing the site to avoid a longer period of inactivity. Secretary of Agriculture Anson Tebbetts called the reopening “a ray of hope” for an industry facing repeated setbacks. He noted ongoing anxiety among producers but also observed strong interest in charting a practical path forward that preserves existing infrastructure.
Worker Support and Next Steps
During the ownership transition, both the outgoing and incoming owners have coordinated with state labor officials. The Vermont Department of Labor has run resume and job-search workshops for affected employees over recent weeks. Ovitt emphasized that supporting the current workforce remains a priority even as the new company begins at a smaller scale. Kevin Kouri, chair of the Vermont Dairy Producers Alliance, stressed the need for stronger public-private coordination whenever facilities face difficulties. Local elected officials are scheduled to meet with dairy producers next week to discuss longer-term strategies for the sector and the broader rural economy. Tebbetts said sustained communication will be essential. “We all need to communicate, we all need to talk and we all need to figure out a strategy going forward to improve not only the dairy economy but the rural economy of Vermont,” he said. The Franklin County reopening offers an early test of whether such collaboration can produce measurable results.
AI Disclaimer: This article was created with the assistance of AI tools and reviewed by a human editor.