Grafton Village Cheese Names New President
David Rachlin has been named president and CEO of Grafton Village Cheese Co., a Grafton, Vt.-based handcrafted artisanal Cheddar cheese producer. Rachlin will be responsible for leading all aspects of operations, including personnel, budget, manufacturing, distribution, marketing and sales.
Rachlin has a strong Vermont foods background and more than 25 years in marketing, sales and brand development in the food and beverage industry. Most recently, Rachlin has served as an industry consultant and interim chief executive officer of SodaStream USA, responsible for rolling out a sustainable kitchen appliance that turns tap water into carbonated drinks.
Other notable positions include general manager of Boursin cheese, then chief executive officer of Boursin through Unilever Foods, where he revitalized the business in North America and worldwide.
Prior to Boursin, he was vice president of Ben & Jerry’s international brand and business development where he brought the ice cream and the company’s social mission global. Rachlin also served as chief executive officer of Vermont Spoondance Creamery.
“I am thrilled and humbled to join the great team at Grafton and the Windham Foundation,” Rachlin says. “I love and admire Grafton’s products, people and our values shared throughout the artisanal dairy community. In particular, I’m gratified to work for a company that’s dedicated to supporting the Windham Foundation’s philanthropic mission, to sustain Vermont’s rural communities and balance the triple bottom line of people, planet and profit.”
Rachlin has a master of business administration from The Wharton School, a master of international studies from UPENN and his bachelor’s of arts degree in physics and philosophy from Yale University.
Rachlin has a strong Vermont foods background and more than 25 years in marketing, sales and brand development in the food and beverage industry. Most recently, Rachlin has served as an industry consultant and interim chief executive officer of SodaStream USA, responsible for rolling out a sustainable kitchen appliance that turns tap water into carbonated drinks.
Other notable positions include general manager of Boursin cheese, then chief executive officer of Boursin through Unilever Foods, where he revitalized the business in North America and worldwide.
Prior to Boursin, he was vice president of Ben & Jerry’s international brand and business development where he brought the ice cream and the company’s social mission global. Rachlin also served as chief executive officer of Vermont Spoondance Creamery.
“I am thrilled and humbled to join the great team at Grafton and the Windham Foundation,” Rachlin says. “I love and admire Grafton’s products, people and our values shared throughout the artisanal dairy community. In particular, I’m gratified to work for a company that’s dedicated to supporting the Windham Foundation’s philanthropic mission, to sustain Vermont’s rural communities and balance the triple bottom line of people, planet and profit.”
Rachlin has a master of business administration from The Wharton School, a master of international studies from UPENN and his bachelor’s of arts degree in physics and philosophy from Yale University.
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