Cheesemaking

Since 1980, we have made a fine Vermont "farmhouse" cheddar according to traditional methods, using only the raw milk from our purebred herd of Brown Swiss cows. The cheese is rGBH- and rBST-free and contains no artificial flavors, colorings, or preservatives. The American Cheese Society has consistently honored our cheddar with awards for excellence since 1990.

Visitors to Shelburne Farms are welcome to view cheesemaking in process at the Farm Barn from mid-May to mid-October. As artisanal cheesemakers, we make about 130,000 pounds of cheese a year, less than many commercial operations make in a day. Proceeds from the sale of our cheese helps support the farm's education programs.

Learn the art of cheese-making yourself!
See our program "Of Cows, Caves, & Cheese," May 11-13, 2012.

Watch Our Sun to Cheese Video!

Part 1 (6:15 minutes) (YouTube)
Part 2 (7:19 minutes) (YouTube)

Watch Slide Show of Steps of Cheesemaking

Read about the chemistry of cheesemaking in "Who Put Cheddar in the Cheese?" ChemMatters, February 2012