Our dairy team works every day to make high quality milk from healthy cows raised on pasture. See just some of what they do from pre-dawn to dusk to achieve that goal, and to share the world of dairy farming with others.
Couldn't make it to this year's VT Cheese Fest? Learn what makes Vermont clothbound cheddar special -- Cabot, Grafton, and our own clothbound.
Tired of boring old pale cheese? We are too! So we've crafted one batch of new orange cheddar for you. Find out the hows and whys of this long tradition of orange cheeses (including our own).
There’s no wrong or right way to eat our raw milk farmstead cheddar, but there are some basic guidelines you can follow to make your holiday cheese plate worthy of a banquet. Here are few principles to keep in mind.
Hot, stormy weather threatened the early hours of the Vermont Cheesemakers Festival, but fortunately, the sun came out for a great event -- to showcase our own cheese and that of so many other artisanal producers.
A recipe for early spring when the ramps (wild onions) are coming out.