Sunday, January 15, marked the first day of cheesemaking in 2023 at Shelburne Farms! After a two-month break for holiday shipping and routine maintenance, the team is back in to turning the raw milk of our Brown Swiss herd into delicious cheddar! "We were all really happy to get back to making cheese!" shared Creamery Manager Morgan Rainville. As you can see, making cheddar is very tactile—it's one way our cheesemakers stay attune to texture, temperature, and moisture throughout the process. Lea
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Sunday, January 15, marked the first day of cheesemaking in 2023 at S…
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Shelburne Farms gets back to making cheese
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Shelburne Farms gets back to making cheese
Jan 21, 2022
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What's the Sun to Cheese story? Come find out! Visit the dairy, meet the cows, learn how we care for our pastures and Brown Swiss herd, and watch the cheesemakers turn the milk into our award-winning farmstead cheddar. Experience our Sun to Cheese Tours every Friday at the Farm, details at http://bit.ly/sun2cheese | Shelburne Farms
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What's the Sun to Cheese story? Come find out! Visit the dairy, mee…
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The History of Shelburne Farms
The History of Shelburne Farms
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How do you eat Shelburne Farms cheddar? Do you cut it up straight from the fridge? Maybe serve it on crackers? We hope you savor your snack, but do you ever slowly explore the many flavors in cheddar? Enjoy some tips on how to fully explore, appreciate, and savor the many flavors in our aged cheddars – or any cheese – throughout their various "flavor profiles." https://bit.ly/4fnz5rE | Shelburne Farms
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How do you eat Shelburne Farms cheddar? Do you cut it up straigh…
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Vermont Cheese Week is here! On the farm, we're celebrating the cheesemakers, dairy farmers, land and animals that make cheese possible on daily Sun to Cheese tours and at the Vermont Cheese Adventure Dinner on Wednesday evening. Visit Vermont Cheese Council's website to explore more Cheese Week events all across our brave little state: https://bit.ly/46hcz19 | Shelburne Farms
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Vermont Cheese Week is here! On the farm, we're celebrating the che…
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Most of the cheddar we make is aged here on our campus. A tiny percentage—about 1.5%—takes a different journey. • As a collaboration between Shelburne Farms and Jasper Hill Farm, our Clothbound Cheddar is truly a labor of love for cheesemakers across the state. Our Creamery Manager Andi Wandt shares the surprising story behind this cheddar and why it’s worth the extra work. Get the full story and process details @ bit.ly/3R9mo9V 🧀 | Shelburne Farms
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Most of the cheddar we make is aged here on our campus. A tiny p…
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