The transformation of the Coach Barn has begun! Find out what major work has been occurring since August to renew the building as a space for gathering and learning.
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.
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.
