Educators, including Shelburne Farms staff, from these two very different places are, in fact, partners in place-based research and shared learning.
Our cheddar and farm products offer something for everyone's holiday table and gift list! View our 2020 Holiday Catalog.
Head Cheesemaker Helen Cowan answers your top five questions that our cheesemakers are often asked during "Meet a Cheesemaker."
We are pleased to announce that this summer, Helen Cowan was promoted to Head Cheesemaker and Jack Duncan was promoted to Creamery Manager.
We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn't well understood by most people.
Creamery Manager Maddy Born reflects back on how her work at the Farm has changed her life.
Here’s how our cheddar and Farm products are making their through our local food system (and beyond) to you.
A food science graduate of UVM like his fellow cheesemakers Maddy and Morgan, Jack has taken over the reins as head cheesemaker at the Farm. We asked him to reflect on his new role.
What’s the story behind our raw milk, farmstead cheddar? The Vermont Department of Tourism & Marketing visited to get a behind-the-scenes tour.
