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Children and adults line up to take turns
milking one of the Brown Swiss cows that
descended from the herd Derick Webb
established in the early 1950s.
“The breed is docile, adapted to a
wide climate range, and their milk is
especially suited to cheese making,” says
dairy farm manager Sam Dixon. “Eighty
percent of our milk goes to cheese.”
Since 1980, Shelburne Farms has
produced a raw-milk cheddar cheese that
consistently wins prizes in national
competitions. About 170,000 pounds
produced annually break down into cheese
aged from between six months to three
years, plus a smoked and a clothbound
“How the pH, moisture, and salt play
off against each other is what determines
how long each batch will be aged,” says
cheese operations manager Tom Gardner.
Shelburne Farms sells its Farmhouse
Cheddar online at store.shelburnefarms.
org/category/cheddar, via mail order, and
at the Welcome Center and Farm Store. It is
also available in shops such as Formaggio
Kitchen in Boston and Cambridge,
Massachusetts, and at select Whole Foods
markets throughout the region.
peared from the Vermont landscape, their
vision and their descendants’ efforts to keep
it current are what keep this huge, beautiful tract of land operating as a farm. Perhaps, via the influx of all those strangers
from around the world, their goals have
been realized after all.
Shelburne Farms, 1611 Harbor Road,
Shelburne, V T, 802-985-8686; shelburnefarms.
org. Open May 9 to October 18. Admission:
Adults, $8, seniors, $6, children 3 to 17, $5. Free
to members, Shelburne residents, and children