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.
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: