Shelburne Farms Aged Vermont Cheddar
Shelburne Farms is a membership-supported, nonprofit environmental education center and National Historic Landmark on the shores of Lake Champlain in Shelburne, Vermont. It is a grass-based dairy, relying heavily on pastures to support their herd of Brown Swiss Cows. Their cows graze small sections of pasture for 12 to 24 hours and then are rotated to a new section the following day. The grazed area is given time to regrow before it is used again, keeping the pastures healthy. This grass-based method of dairying is friendlier to the environment because it eliminates the use of crop-based herbicides and pesticides, uses less machinery and fuel, uses manure as a natural fertilizer, and controls water pollution by maintaining thick pasture growth. Shelburne Farms has 197 registered Brown Swiss cows. This type of cow was selected for its hardiness, foraging ability, quality of milk, longevity and gentle temperament. A Brown Swiss cow on pasture at Shelburne Farms will produce an average of 50 pounds of milk per day. The level of milk production is highest for the 60 to 90 days after the cow gives birth, and then slowly decreases over the next ten months. At ten months, the cow is dried off and milking stops for two months. She then gives birth to a new calf (about 12 months from the birth of the last one). Most of their milk is used right there on the farm to produce Shelburne Farm's Farmhouse Cheddar cheese. Shelburne's cheese is only made from the fresh, raw milk of purebred Brown Swiss cows raised on the farm. This spectacular cheese, aged for approximately two full years, is noted for its sophisticated, rich flavor that leaves hints of maple and apple. It has consistently won awards from the American Cheese Society, including "Best Farmhouse Cheese" and "Best Cheddar Cheese". Suitable for Vegetarians. Made from unpasteurized cow's milk.
Vermont Butter & Cheese Company uses only the freshest local cream to make its world class butters. They gently pasteurize the cream and add a bacterial culture to start the process of turning cream to butter. The fermenting cream... Vermont Butter & Cheese Company uses only the freshest local cream to make its world class butters. They gently pasteurize the cream and add a bacterial culture to start the process of turning cream to butter. The fermenting cream rests for nine to sixteen hours to produce a complex blend of flavor compounds, making this butter so unique. After fermentation, the cream is churned into butter and the Atlantic sea salt crystals are added. This salt, harvested from tidal pools off the coast of Haiti, enhances the flavor of the butter and gives it an artisanal, marbled appearance. Finally, the butter is cut, wrapped in parchment paper and packed by hand in a small, handmade wooden basket.