Shelburne Farms’ agricultural operations provide real life processes and learning opportunities that directly support our educational mission to cultivate a conservation ethic. Through sustainable land use practices we continuously seek to improve the health of our soil and the economic and ecological vitality of our community.

All the milking cows in our purebred herd of Brown Swiss are raised on the farm and graze on pasture from spring to fall. Our own milk – absolutely fresh and untreated and rbST/rbGH free – is used to make our cheese. The only other cheese ingredients are starter culture, rennet and salt.

We are working to increase our understanding of the environmental impacts of our operations and to be mindful of how each step in our cheese making process is connected to the earth and the natural systems that support us all.

Our current commitments and practices include:

• Maintaining a grass / pasture based dairy with rotational grazing and spring and fall seasonal calving
• Growing our own hay and silage without using crop herbicides or pesticides
• Treating our livestock humanely
• Limiting the use of antibiotics to the treatment of injuries or disease
• Recycling manure and other organic materials by composting or other natural treatment
• Minimizing erosion and non-point source pollution
• Minimizing use of non-renewable energy sources
• Minimizing use of potentially toxic substances
• Minimizing use of genetically modified substances
• Finding sources of purchased grain, feed supplements and other supplies that support sustainable land use practices
• Seeking to understand connections between soil, livestock and human health
• Promoting direct contact between the farm and consumers
• Producing a farmhouse cheddar cheese that is a great tasting nutritious natural food product