Jack is a member of the year-round cheesemaking team. In 2017, Jack graduated from the University of Vermont with a degree in Nutrition and Food Science. Before joining Shelburne Farms, he worked in product development and food safety for a co-manufacturer based out of Williston, Vermont. Jack is fascinated by the microbial element of cheese making that plays the central role in creating the final product. When not on the farm, he enjoys cooking, foraging, and mountain biking.