Dancing Cow Farm
At the end of a Vermont country lane, sits a farm with red barns and a small white house. It's centered in the middle of 243 acres of organic pasture and hay fields. With views of the Green Mountains to the East and the Adirondacks to the West, this is home to a herd of blissful bovines. These wonderful cows of all sizes, stripes and colors eat the grass, share their milk, and live their lives peacefully.


A Family Farm
Our farm is a pasture-based dairy with seasonal milk production and cows outside. We use no pesticides, herbicides or petroleum based fertilizers on our fields. We make our own hay, milk our own cows and spread their manure as rich, dark compost. The cows graze on sweet clover, dandelion, trefoil and a variety of grasses from May thru November. During the grazing season the cows spend their days and nights outside, on pasture, and occasionally take a break on hot and humid summers days in the cool shade of the barn.


The Cows
Our cows are mostly Jerseys and Guernseys, with a bit of Shorthorn, Normandy, Holstein and Dutch Belt in the mix. They calve in the spring, provide sweet creamy milk through November then take a break over the winter. We milk them once-a-day, in the morning, so they are less stressed and can spend more time on pasture. Our calves are hand-fed fresh milk and lavished with attention.


The Cheese
Our cheese is hand crafted, seven days a week, from fresh un-cooled milk that flows directly from the cows in the milking parlor into the cheese vat. This age old, classic European technique allows us to capture the freshest flavors of the current pasture. We hand salt then age the cheese in a temperature and humidty controlled ripening room. During it's time in the "cave" the cheese is washed, brushed and turned to nurture its development. After sixty days or more it emerges from the "cave" when its creamy texture and depth of flavor are at their peak.