Boucher Family Farm

Our small commodity dairy is located in Highgate, Vermont; this is our life on the farm.

Tuesday, April 6, 2010

Lamb, Two Ways (or what I brought to the party)

Posted by Dawn at 5:33 AM

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Vermont Sunflower Oil

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Find us at Burlington Farmer's Market!

Rain or shine, Dan and Dawn can be found at the

Burlington Farmers' Market in Burlington's City Hall Park selling the farm's meats, cheeses, and eggs, every Saturday from May through October. Green Mountain Blue Cheese is located at the Boucher Family Farm, 2183 Gore Road, Highgate Center, Vermont.

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Where can I buy cheese online?

Artisan-made Northeast

Normandy Steers

Our beef comes from the dual-purpose French Normany breed; females enter the milking herd, males become steers. They eat what we grow on the farm: alfalfa, grasses, hay, soybeans, corn.

Green Mountain Blue Cheese

For the past ten years we have made small production raw-milk cheeses by hand at our dairy. Locally, they can be found at City Market, Healthy Living and Shelburne Supermarket in Chittenden County; Brattleboro Food Co-op in Windham County; Squash Valley Produce in Washington County. We also have cheese available at the farm.

Created with Admarket's flickrSLiDR.

BLUE CHEESES: Gore-Dawn-Zola, Boucher Blue, Madison Blue

We live on the Gore Road, my name is Dawn: Gore-Dawn-Zola! It is intense and complex. Boucher Blue is sweet, earthy, and creamy. Both have a texture like cold butter and crumble when sliced thinly. Look for both of our award-winning blue cheeses at The Wine Shop/Jeff's Seafood (St. Albans), Squash Valley Produce on the Waterbury-Stowe Road; Healthy Living, City Market, and Fresh Market in Burlington (as well as our stand at Burlington Farmers' Market). Madison was new in 2010 and is currently available from Provisions International.

WASHED RIND CHEESE: Brother Laurent

Brother Laurent was Dan's uncle, and a holy Catholic brother. He made many trips to the farm during his lifetime. Our award-winning cheese named for him is supple, rich and dense - perfect for melting or pairing with wine & beer. Washed-rind cheeses form a sticky orange exterior and are very aromatic (even stinky). *This cheese is currently on hiatus.

AGED CHEESES: Tomme Collins & Connor Abbey

Tomme Collins is named for our friend, Myron Collins, who helps make our cheeses; this alpine-style slicing/grating cheese ages from 6 months to 9 months, becoming harder, sharper, and drier as it gets older. Connor Abbey is even drier and harder than our tomme, and has a slight fruity aroma due to being washed in cider beer. Both are in limited production and are only available at farmers' market.

Local Farm and Food Blogs

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What To Do with that Tasteless Canteloupe - We were standing around the melon bin at last week’s CSA pick-up, and I was explaining to my mom what I knew about picking out a good canteloupe. It should...
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Additional Information

Green Mountain Blue Cheese
Vermont Cheese Trail Map
Our Radio Interview on NCPR

In the News

"Stuffed Wings" 1/12
"Pork Potstickers" 1/12
"Cream of Rabbit" 12/11
"Meatloaf" 11/11
"Homefries" 9/11
"EZ BBQ Sauce" 8/11
"Atomic Poppers" 7/11
"Carrot Ginger Bisque" 06/11
"Beet Salad" 04/11
"Apple Crisp" 03/11

Want to know more about?

Arethusa Farm
Burlington Farmers' Market
Tyler Place Resort
Vermont Cheese Council

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We hope you enjoy reading about our life on the farm!

Updates are every few days after something interesting happens and as soon as Dawn has time to share it. All recipes are gluten-free and soy-free (as of 2011), unless noted.

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Tuesday, April 6, 2010

Lamb, Two Ways (or what I brought to the party)