Northeast Bound - 2018 travel blog

We rode the tractor to the Farm Barn...after that it was all...

Adding rennet to the curds and whey. I learned what all these...

Later we watched the "cheddaring" - cutting and stacking the blocks.

Baa, Baa Black sheep....

The Barn...not your typical, everyday type barn!

We walked the long path to the Inn.

Interesting equipment for tapping the trees for maple syrup.

Beautiful views of Lake Champlain from the back property.

Elderberries along the path.

We passed the Coach Barn.

The Inn

The Inn Library

View from the back of the Inn


Tues., July 17th – Today’s entry is about one thing only – Shelburne Farms, a “must see” place to visit before rolling out of Vermont. We spent 4 hours here, and I racked up over 12,000 steps on my fitbit while trekking around this massive estate. Does that tell you something about the size of this place? It’s a 1400 acre working farm stretching across acres of rolling hills with winding, wooded trails that lead to the shores of Lake Champlain and the beautiful “Inn”. The Inn was built in the late 1800s as the home of the estate founders, and in 1987 it became an exquisite 24 room guest house with a farm-to-table restaurant. Shelburne Farms has become a non-profit educational property complete with cheesemaking, maple syrup farming, gardens, and plenty of farm animals. After leaving the farm, we ferried the RVs across Lake Champlain into Essex, New York. We’re becoming pretty adapt at loading these big rigs on and off the ferries! We had a short drive to Wilmington where we will spend the next two nights.

Interesting Facts: Shelburne Farms produces over 165,000 lbs. of cheese each year. It took 614 gallons of milk to make the 572 lbs. of cheese we watched them make today.



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