“Locally made, delicious cheese”
For 14 generations the Boucher family has passed the farm from father to son. Rene moved the farm to Vermont in the 1940's. Today, two of his grandsons, Daniel and Denis, perform the daily operations, milking 120 Holstein and French Normandy dairy cows. In the late 90's, Daniel's wife Dawn was exploring ideas that would create a job for her on the farm. In 1998, she began handcrafting cheese using the farm's own milk, warm and fresh from the cows. With re-purposed equipment she made 100 pounds of blue cheese a month, gradually working up to the current output of 300 pounds a week (of washed-rind, blue, or aged tomme-style cheese). Cheeses are unpasteurized, aging a minimum of 60 days on site, with several varieties ripening over nine months before sale. Shortly thereafter, Dan and Dawn started selling the farm's meats, eggs and cheeses at the Burlington Farmer's Market located in City Hall Park from Mother's Day to Halloween each year. Though Boucher Farm remains primarily a fluid-milk dairy, it is diversification that has enabled the farm to remain "in the family".
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Boucher Family Farm
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