Pasture to Palate: A Farmstead Cheesemaking Journey
Experience the cheesemaking process from the ground up during this three-day program. Using The Inn at Shelburne Farms and our dairy barns, pastures, and cheesemaking facility as your classroom, go behind-the-scenes of dairy farming and cheesemaking to experience the story of our farmhouse cheddar cheese.
Since 1980, our cheese has come solely from high quality raw milk and our grass-based, certified-humane herd of purebred Brown Swiss dairy cows.
DAY 1 (Tuesday):
Meet our farmers (and cows and calves!), enjoy a pasture walk, and tour the dairy barns and milking parlor. Learn how our cheesemaking connects people to the origins of their food, strengthens local food systems, and supports the Farm's education programs.
DAY 2 (Wednesday):
Make cheese! Experience a full day immersed in the art and science of cheesemaking. Work side-by-side with our cheesemakers to turn a day's worth of milk into cheddar. Over the vat, you'll learn about raw milk cheese, the eight steps of cheesemaking, the cheddar ingredients such as cultures and rennet, and much more. A complementary block of cheese made during your visit will be aged and shipped to you in time for the holidays. You'll also be able to purchase as many blocks of cheese as you would like for friends and family with a special label noting YOU as the cheesemaker!
DAY 3 (Thursday):
You'll have the rare opportunity to visit The Cellars at Jasper Hill in the Northeast Kingdom of Vermont. Built into a rocky hillside, this revolutionary cave aging facility holds many types and styles of Vermont cheeses in separate aging vaults. A partner of Shelburne Farms, The Cellars at Jasper Hill house Shelburne Farms’ natural-rinded traditional clothbound cheddar.
Throughout the weekend, farm-to-table meals will feature locally grown and produced food, guided Vermont artisanal cheese tastings, as well as guided wine pairings with Shelburne Vineyard wines produced from grapes grown at Shelburne Farms and from around the region.
Tom Gardner, Cheese Operations Manager, Shelburne Farms
Kate Turcotte, Head Cheesemaker, Shelburne Farms
Marshall Webb, Woodlands Manager, Shelburne Farms
Vince Razionale, The Cellars at Jasper Hill
Nat Bacon, The Cellars at Jasper Hill
Zoe Brickley, The Cellars at Jasper Hill
Adam Smith, The Cellars at Jasper Hill
“If you love luxurious food, appreciate a spectacular setting, and enjoy learning about and connecting with the process of food creation, this is the course for you. From the small workshop size and the attentive and thoughtful educators and staff, to the enthusiastic fellow participants and renown guest experts, it was a 5 star experience.” Chris Brodie, Plymouth, MA, 2013 Pasture to Palate participant