Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
Enjoy some tips on how to fully explore, appreciate, and savor the many flavors in our aged cheddars, throughout their various "flavor profiles."
Teachers in Shelburne Farms’ Climate Resiliency Fellowship visited Hurricane Island, where waters are rapidly warming—and adaptations are underway.
Take a fall stroll at the farm, and enjoy a moment of peace and connection to the natural and agricultural world. Here are some of our favorite spots.
Take a peek at our 2024-2025 Catalog! It showcases our cheddar and maple syrup, and the educational mission they support.
In celebration of National Farm to School Month, U.S. Senator Peter Welch and Vermont Secretary of Agriculture, Food and Markets Anson Tebbetts visit Montpelier High School to see their food systems education firsthand.
Four educators share their perspectives on sustainability and takeaways from two weeks learning at Shelburne Farms.
Farm to School Director Betsy Rosenbluth and Justine Reichman discuss how we can transform the lunchroom into a place of nourishment, community, and joy.
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.
A autumnal, kid-friendly recipe adapted from New School Cuisine, our first-of-its-kind cookbook for school nutrition professionals.
