A new resource for educators is already being used by groups of learners around the world, making steps toward a sustainable tomorrow.
What’s the story behind our raw milk, farmstead cheddar? The Vermont Department of Tourism & Marketing visited to get a behind-the-scenes tour.
The cheese department recently signed on to be part of the "Vermont Green Dairy Cohort," a project of the Vermont Department of Environmental Conservation and Efficiency Vermont. We'll be tracking and improving the environmental footprint of our cheesemaking facility.
We get asked a lot of questions at Farmers Markets. Here are seven of the most common questions and answers. Working the Market is one of my favorite parts of my job -- sharing Shelburne Farms with locals, regular customers, and visitors!
Our cheddar and farm products offer something for everyone's holiday table and gift list!
It's a rare batch of cheese that makes it to a four-year cheddar. Find out what it takes to make the grade.
Our 6-Month Cheddar brought home a blue ribbon at the American Cheese Society's annual Judging and Competition.
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.
Have you seen the butterfly on our label? In spring of 2016, we became Vermont's first third-party verified non-GMO cheesemaker and one of the first farmstead producers of GMO-free cheese in the nation.
Couldn't make it to this year's VT Cheese Fest? Learn what makes Vermont clothbound cheddar special -- Cabot, Grafton, and our own clothbound.