THREE SHEPHERDS CHEESE

Located in the heart of Vermont’s beautiful Green Mountains, Three Shepherds Farm is a family farm in the truest sense. Dr. Larry and Linda Faillace with their three children–Francis, Heather, and Jackie–have worked together since 1993 on a farm enterprise that is committed to sustainable practices and quality artisanal products. Francis was the pasture and flock manager of 125 sheep, Heather milked the sheep and was owner of the guardian llama, while Jackie became America’s youngest professional cheesemaker at the ripe old age of 11.

Larry and Linda are passionate cheeseophiles and food enthusiasts who teach and consult for farmers and cheesemakers across the country. Over the past seventeen years, they have taught the art and science of cheesemaking to more than 2,500 students from around the world. And Linda and Larry’s cheesemaking adventures have taken them throughout the United States, and they were the first to teach traditional artisan cheesemaking techniques in Bermuda and Belize. Three Shepherds’ cheeses and cheesemaking classes have been featured in numerous publications and television shows including: “Food Finds” on the Food Network, Martha Stewart Television, “Cheese Connoisseur,” “Gourmet,” “Cooking Light,” “Ski Magazine,” “Elle,” and “Travel and Leisure.”

Three Shepherds cheeses are only available at the Waitsfield Farmers Market on Saturdays from May to October and at the Inn at the Round Barn Farm market in November.