As Cheese and Catalog Manager, Eric oversees both the team of cheesemakers that transform our lovely milk into cheese, and the sales and cheese operations for Shelburne Farms.
Eric started in cheesemaking in 2002 at Cowgirl Creamery in California. Over his cheese career, he has made everything from fresh cheeses (he says cottage cheese is one of the best cheeses to make) to soft-ripened cheeses to aged alpine-style cheese. He particularly loves the stinky washed-rind varieties. Cheese has led Eric's life in many directions, including Wales to make cheese with traditional cheesemakers, studying wastewater, and getting involved in local politics.
When not at the creamery, Eric will likely be found cycling the roads and trails of Vermont burning off all the cheese he eats.