Down on the Farm

Down on the Farm

New England dairy farmers are a colorful lot. We’ve collected a few trivia tidbits you may not know about this wonderful group of hard-working men and women across our region.   *The only herd of Jerseys in the US being milked by a robotic milking system can be found at Keewaydin Farm in Stowe, VT. …

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Giving Thanks for Dairy Farmers

Giving Thanks for Dairy Farmers

This is the season for giving thanks, and we’d like to add our sincerest thanks to a wonderful group — our New England dairy farmers. We’ve yet to encounter a more dedicated, innovative, entrepreneurial group of hard-working men and women. These fine folks spend their days and nights – we’re talking every day and every …

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What’s fresh, local and always in season?

What’s fresh, local and always in season?

Must Be The Milk! Bianca Tamburello is a nutrition communications intern at the New England Dairy Promotion Board. Bianca worked as a nutrition blogger at the Sargent Choice Test Kitchen at Boston University, where she shared her love of food and nutrition with students and faculty. In addition, her work with the Meal Makeover Moms, …

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Holy cow!

Holy cow!

There’s lots going on at The Farmer’s Cow member farms this fall! The six Connecticut dairy farms that make up The Farmer’s Cow-brand milk are gearing up for a busy fall. Hosting harvest festivals, creating corn mazes, educating consumers about the state’s dairy industry, and just having a whole lot of fun are all on …

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A peek behind the barn door

A peek behind the barn door

Mark your calendar for Cabot’s annual Open Farm Sunday Farm families across New England invite you to celebrate local, sustainable dairy farming during Cabot Creamery Cooperative’s annual Open Farm Sunday, set this year for October 13. An expected 51 farmers will throw open their barn doors for tours and info sessions from 11 a.m. to …

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Aging Cheese the Right Way

Aging Cheese the Right Way

Our spotlight this week falls on Grafton Village Cheese, another Vermont cheese award winner. Their winning entry was a unique Cheddar that is aged “naked” (not wrapped in cloth) and quickly develops its own natural rind. As a result, it reaches maturity quickly and boasts a full and complex buttery profile, achieving a delicate mushroomy …

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