Most of the cheddar we make is aged here on our campus. A tiny percentage—about 1.5%—takes a different journey.
A recipe by Brooklyn-based culinary arts instructor Dylana DeGannes, and how cooking can empower youth.
The Janet Munt Family Room in Burlington has a secret ingredient: a deep understanding of the importance of food in sustaining health, community, and culture.
This past summer, Shelburne Farms welcomed four fellows—college students from nearby Middlebury College and the University of Vermont—to our campus for learning. Here, 2023 fellows share their reflections on this experience.
Two generations of Dixons chat about their careers in farming and cheesemaking at Shelburne Farms, and the love of the land, craft, and cheese that unites them.
Take a sneak peek at our 2023 Holiday Catalog, in mailboxes soon! It showcases our cheddar and maple syrup, and the mission they support.
Our woodlands are more than a beautiful backdrop. They are part of an unparalleled classroom for learning.
Vermont Teacher of the Year Aziza Malik explores how food, like storytelling, connects us all.
Cows are a known contributor to climate change, so why do we continue to have cows on our farm? Here are some answers.