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 family 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 hay from our own fields, 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 December. 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 December, then take a break during the harshest part of the winter. We milk them twice-a-day, during calving season, then once-a-day, for the rest of the grazing season 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
We handcraft our raw milk cheese, seven days a week, using milk from only a single milking. The fresh, un-cooled milk, flows directly from the cows in the milking parlor into the cheese vat. This age old, classic European technique allows us to capture the rich flavors of the pasture that the cows are currently eating. We hand salt each cheese, then move them to a temperature and humidity controlled ripening room ("cave"). During it's time in the cave the cheese is turned, washed or brushed to nurture its development. After sixty days or more the cheese emerges from the cave when its creamy texture and flavor profile are at their peak.