Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
UPDATED: When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.
Enjoy some tips on how to fully explore, appreciate, and savor the many flavors in our aged cheddars, throughout their various "flavor profiles."
Take a peek at our 2024-2025 Catalog! It showcases our cheddar and maple syrup, and the educational mission they support.
We talk a lot about the "Sun to Cheese" story. We even offer a tour by that name. Find out what it means, and the ultimate source of the cheddar you enjoy.
As founding members and partners of the Vermont Cheese Council, we are thrilled to be celebrating the Council’s first Vermont Cheese Week, September 7–15!
Creamery Manager Andi Wandt shares one of her favorite recipes using our farmstead cheddar: pimento cheese.
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.
