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.
We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn't well understood by most people.
Creamery Manager Maddy Born reflects back on how her work at the Farm has changed her life.
Here’s how our cheddar and Farm products are making their through our local food system (and beyond) to you.
What’s the story behind our raw milk, farmstead cheddar? The Vermont Department of Tourism & Marketing visited to get a behind-the-scenes tour.
The cheese department recently signed on to be part of the "Vermont Green Dairy Cohort," a project of the Vermont Department of Environmental Conservation and Efficiency Vermont. We'll be tracking and improving the environmental footprint of our cheesemaking facility.
We get asked a lot of questions at Farmers Markets. Here are seven of the most common questions and answers. Working the Market is one of my favorite parts of my job -- sharing Shelburne Farms with locals, regular customers, and visitors!
Our cheddar and farm products offer something for everyone's holiday table and gift list!
It's a rare batch of cheese that makes it to a four-year cheddar. Find out what it takes to make the grade.
Our 6-Month Cheddar brought home a blue ribbon at the American Cheese Society's annual Judging and Competition.
