Boucher Family Farm

Our small commodity dairy is located in Highgate, Vermont; this is our life on the farm. Follow us on Twitter @boucherfarm and Instagram as Dawn05459

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Thursday, February 10, 2011

Cheesemaking: Handwork

Cheese Curds

So much work by hand! It seems like the shovel-fulls used to weigh less. There's enough curds there to fill 70 standard (3.4 lb.) moulds plus three in the 20-lb. range.

Posted by Dawn at 3:52 AM

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Where can I buy cheese online?

Artisan-made America

Redbarn Butter

Yes, we are making butter, buttermilk and bottled milk!

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, dairy 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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Green Mountain Blue Cheese

For the past 18 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; We also have cheese available at the farm, and at Burlington's summer farmers' market.

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. Madison is superb with garlic and tomatoes - try on a pizza. All our blues have a texture like cold butter and crumble when sliced thinly. Look for them at Healthy Living, City Market, and Burlington Farmers' Market in City Hall Park (across from American Flatbread on St. Paul St.)

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 currently on hiatus.

Additional Information

Green Mountain Blue Cheese
Vermont Cheese Trail Map

Want to know more about?

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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