Cheese pairings are delicious, but can be daunting. Tom demystifies it by sharing some of his favorites. But always: eat cheese with what you like!
The poplar tables in the Coach Barn tell a unique story of Shelburne Farms, and reflect a longtime vision of both Marshall Webb and John Monks of Vermont Tree Goods.
We chat with our Woodlands Manager Dana Bishop about our Forest Management Plan, and the challenges and rewards of managing our woodlands for now and the future.
“For more than four decades she has been at the heart of Shelburne Farms’ growth and impact, shaping it into a hub of learning and collaboration for educators from Vermont and far beyond.”
School nutrition leaders nationwide joined our Farm to School Leadership Academy to reimagine school meals with fresh, local food and stronger classroom-community connections.
Students cooked alongside Shelburne Farms chefs as they prepared for the Jr. Iron Chef VT competition. Try their vibrant hot sauce with your next pepper harvest.
Eric Patterson, formerly with Cowgirl Creamery and Marin French Cheese, both in California, has joined us to help craft our signature cheddar, oversee the cheesemaking team, and manage all cheese and mail order operations.
Take a peek at our 2025-2026 Catalog! It showcases our cheddar and maple syrup, and the educational mission they support.
It doesn’t take much to make these felted acorns, a delightful way to bring a bit of fall inside.
