Since 1980, Shelburne Farms has made an artisanal Vermont cheddar. Nearly every day, cheesemakers turn fresh milk into raw milk cheddar using just four ingredients: the milk from a pasture-raised herd of Brown Swiss cows, starter culture, rennet and salt. It’s a physical, hands-on process that requires careful attention to every detail and step. Their cows’ pasture-based diet shifts seasonally, and the cheesemakers respond to slight changes in the milk by precisely measuring and adjusting for acidity, moisture and salt content to craft a consistently delicious product that truly reflects the land it comes from. They handcraft about 170,000 pounds of cheddar a year.
The Sherburne Farms is a working farm campus where they continue to welcome learners and visitors to join in connecting to — and caring for — the earth we all depend on. Learn more about the history of this amazing Vermont property by visiting shelburnefarms.org
Crop Shares are non-refundable. See details here.
