February 2023

Researchers look at cheese cave

Sensory Directed Research on Artisanal Cheese to Benefit the Local, Regional, and National Dairy Industry

In 2020, The Vermont Agency of Agriculture, Northeast Dairy Business Innovation Center (NE-DBIC) teamed up with the University of Vermont Extension to investigate factors that influence artisanal cheese flavor quality. Recently, Dr. Ben Wolfe (microbiology) and Dr. Scott Frost (chemistry) from Tufts University collaborated with UVM Extension to understand the complex connection between flavor, microbes, and chemistry, in artisanal cheese.

When Farm Stress Gets You Down

If you’re feeling stress, anxiety, or overwhelm, remember that you’re not alone. Take some time to visit the resources linked in this post. Reach out for support and know that asking for help is a resilient quality in any farmer. 

Dairy Farmer Cohorts: A New Approach to Technical Assistance

Across the Northeast, dozens of dairy farmers are improving their production strategies and businesses through Dairy Farm Cohorts,
an innovative approach to technical assistance funded by the Northeast Dairy Business Innovation Center (NE-DBIC). To date, there have been five rounds of cohort-based technical assistance contracts. Here’s a look at some of the cohorts:

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