Morgan is a member of the year round cheesemaking team at the farm. Morgan graduated from the University of Vermont with a degree in Dietetics, Nutrition and Food Science. She then added Registered Dietitian to her credentials after studying at The Christ Hospital in Cincinnati, Ohio. The combination of science and art, the specificity and exactness of the process and the challenge of frequent unexpected variations, are the characteristics of cheesemaking that attracted Morgan to making cheese at Shelburne Farms. She was also attracted by the way such a career would let her put her experience and her nutrition training to practice in a different, exciting and rewarding way.

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