Dancing Cow Farm is located on 243 certified, organic acres in Vermont's beautiful Champlain Valley. The farm sits at the end of a lane with stunning views of the Green Mountains and Adirondacks. Dancing Cow Farm is pasture based with cows outside and seasonal milk production. No pesticides, herbicides, or petroleum based fertilizers are used on the fields. We make our own hay, milk our own cows and spread the cow's manure as rich dark compost. The cows graze on sweet clover, dandelion, trefoil and a variety of grasses from May through November. During the grazing season the cows spend their days and nights outside on pasture, and occasionally on hot humid summer days in the cool shade of the barn.
Our Cows are mostly Jersey's and Guernsey's with a bit of Shorthorn, Holstein, Normandy and Dutch Belt in the mix. They calve in the spring; provide sweet creamy milk through November then take a break over the winter. These wonderful cows eat the grass, share their milk, and live their lives peacefully. They are the true source and soul of any cheese we make.
Our Cheese is hand crafted from fresh, un-cooled milk that flows directly from the cows in the milking parlor to the cheese vat. This age old, classic European technique allows us to capture the best flavors of the current pasture that the cows are grazing. After a day or so, the cheese is hand salted then aged in a temperature and humidity controlled ripening room. During it's time in the "cave" the wheels of cheese are washed, gently brushed, and turned to nurture their development. After sixty days or more, the wheels emerge from the cave. The result is a raw milk cheese with a rich, creamy texture and a sweet milky flavor that lingers, reminding you that contented cows make great cheese. |
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Cow:
Menuet made with uncooled raw cow's milk from a single milking, Menuet is a tomme style cheese that is sweet and nutty with a creamy texture and lingering finish. The name Menuet comes from a French dance of the baroque period that was described as a dance of many small steps, not unlike the many small steps in making of this cheese.
Aged in The Cellars at Jasper Hill Farm a minimum of 5 months.
Cow:
Bourrée made with uncooled raw cow's milk from a single milking, Bourree is a washed rind cheese that has an earthy aroma and supple texture with hints of nuts and grass. The name Bourree comes from a French peasant dance with rapid foot movements, much like the cows when first turned out on spring pastures. Aged in the Cellars at Jasper Hill Farm a minimum of 90 days. 2008 American Cheese Society winner.
Cow:
Sarabande made with uncooled raw cow's milk from a single milking, Sarabande is unique in both form and flavor. Sarabande is a small truncated pyramid with a washed rind, silky golden paste and slightly chalky center. The delicate buttery flavors of grass, nuts and caramel shine through in a beautiful long and complex finish. Named after a sensual baroque era dance from spain that was at times illegal and wild in manner. Aged on our farm a minimum of 60 days.
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