The transformational professional learning program will welcome a new group of educators in 2024.
From cheese selection to arrangement and add-ons, Creamery Manager Andi Wandt shares her secrets for building delicious, non-fussy, and and beautiful cheese boards.
Most of the cheddar we make is aged here on our campus. A tiny percentage—about 1.5%—takes a different journey.
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 cheddar and farm products offer something for everyone's holiday table and gift list! View our 2021 Holiday Catalog.
Head Cheesemaker Helen Cowan answers your top five questions that our cheesemakers are often asked during "Meet a Cheesemaker."
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.