Three Shepherds Farm
Owned and operated by the Faillace family, Three Shepherds Farm produces artisanal cheeses made from cow or sheep milk, and aged in straw-bale cheese caves. The farm is also famous for their cheese-making classes. One-day or three-day courses are available in the study of French and Italian cheeses, focusing on seven varieties and production methods unique to these countries. An advanced class concentrates on more obscure selections such as mold-ripened cheeses, and explores the art of cheese aging. Individual and group class rates are available.
All of the classes are held at the farm in Vermont except for a luxury cheese class held at the nearby Inn at Red Barn, which includes a three-day seminar and a three-night stay at the inn.
AmenitiesOpen / Closes
- Parking Available