May is American Cheese Month! And no, we don’t mean the plastic-wrapped single slices. We’re celebrating cheese produced by American cheesemakers.

Here at Farmers’, we are so blessed to work with numerous artisan cheesemakers who focus on quality and sustainability. We caught up with Andi Wandt, the creamery manager at Shelburne Farms, to learn more about this Shelburne, Vermont organization that does so much more than make cheese. 

Q. What can you tell us about the history of your creamery?

A. Shelburne Farms is an education nonprofit on a mission to inspire and cultivate learning for a sustainable future. One of the ways we inspire learning on our working farm campus is through the farm products we produce, including our raw milk farmstead cheddar cheese. We started making cheddar on the farm in 1980, using the milk of our pasture-based Brown Swiss herd.

 

 

 

 

Q. What types of cheeses do you produce?

 

A. We make cheddar cheese in a variety of ages,  from 6 months to 3 years. We produce a Clothbound Cheddar, made here on the farm and then aged at the Cellars of Jasper Hill. We also make a smoked cheddar. The cheese is made on site and aged for 6-9 months before being smoked at Grafton Village Cheese.

 

 

Q. What makes your produce unique or special?

 

A. As a farmstead cheese, we highlight the amazing terroir and quality of our Brown Swiss herd’s milk. Our farm is special in that folks can come watch our cheesemakers, visit our dairy, and experience our farm campus firsthand. They can experience the whole process from pasture to vat.

 

 

 

Q. What is the most important thing to you about the cheesemaking process?

 

A. A focus on quality and sanitation.

 

 

             

 

Q. What is your current favorite cheese and unconventional cheese pairing?

 

A. Any of our cheeses paired with our maple syrup! Especially our smoked cheddar.

 

 

 

 

 

Q. Anything else you want people to know?

A. Shelburne Farms offers a wonderful experience for visitors, including daily Sun to Cheese tours from May-October. Come watch us make cheese! Meet the “girls” (the cows) and connect with our working landscape.