“For more than four decades she has been at the heart of Shelburne Farms’ growth and impact, shaping it into a hub of learning and collaboration for educators from Vermont and far beyond.”
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.
Take a sneak peek at our 2023 Holiday Catalog, in mailboxes soon! It showcases our cheddar and maple syrup, and the mission they support.
A delicious Shelburne collaboration: our raw milk cheddar and Fiddlehead Brewing Company's flagship IPA.
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.
