Northeast Dairy Business Innovation Center

06/19/2026

Say [goat] Cheese! Boston Post Dairy, LLC makes award-winning cheese from their herd of 200 goats and 6 cows. 🐐 🐄

Among their cheeses, Boston Post Dairy is known for their goat’s milk gouda Eleven Brothers (so named because the sisters grew up with 11 brothers – and as Anne says, “it was our first hard cheese, and it’s hard growing up with 11 brothers!”), and for their Vermont Country Brie.

They recently finished some upgrades to their operation with the support of an NE-DBIC Dairy Food Safety & Certification Grant, which includes a new Multivac system that has increased labor efficiency and cutting down packaging time by nearly 50%!

Check out their farm and their cheese at Boston Post Dairy, LLC

06/18/2026

Happy National Cheesemakers Day! Where would we be without cheese? Somewhere very sad. Let's not think about it – let's just eat cheese and celebrate all the makers who create everything from chevre to cheddar, blue to brie, alpine to asiago and the everything in between and beyond 🧀 🎉

Photos of NE-DBIC grantees' cheeses:
and

06/17/2026

Join us on July 1 for a pasture walk focused on multi-species dairy grazing at Fern River Farm in Chelsea, VT.

Fern River Farm is a small farmstead creamery making fresh and aged cheeses from their own cow and sheep milk. In addition to their grazing dairy herd and flock, they raise sheep and beef on pasture for meat and fiber.

Join us to learn about how the farm manages their farmstead creamery and their five grazing groups, the benefits and challenges of multi-species grazing, and about the state and federal programs that they’ve worked with to develop their infrastructure.

This even is sponsored by UVM Extension, White River NRCD, and NE-DBIC.

Register here: https://na.eventscloud.com/ereg/index.php?eventid=883814&

📸Photo by Fern River Farm

06/11/2026

Join Wolfe's Neck Center and Dairy Grazing Alliance for a pasture walk at the Corse Family Farm in July.

This interactive workshop will cover advanced grazing topics, including improving pasture productivity and quality, increasing forage digestibility, managing pastures after drought and high rainfall events, building soil health, and plant identification.

Funded by an NE-DBIC Catalyzing Regional Dairy Workforce Grant, Wolfe's Neck Center has been restructuring the Dairy Grazing Apprenticeship program in the Northeast into a coordinated regional model to offer tailored instruction essential to Northeast dairy farming.

Please join us for a pasture walk with the farmers at Corse Family Farm and Sarah Flack, plus learn more about the DGA program.

06/08/2026

"The fifth cohort of Dairy Runway, an entrepreneurship program supporting early-stage food innovators developing value-added dairy products, participated in a virtual pitch session on Wednesday, May 27, marking the culmination of the cohort’s two-phased experience.

Funded by the USDA’s Northeast Dairy Business Innovation Center (NE-DBIC) and administered by Cornell University’s Center for Regional Economic Advancement (CREA), this cohort drew food entrepreneurs from across the region, working with a range of dairy sources from cow, goat and sheep milk."

ITHACA, N.Y. — The fifth cohort of Dairy Runway, an entrepreneurship program supporting early-stage food innovators developing value-added dairy products, participated in a virtual pitch session on Wednesday, May 27, marking the...

06/08/2026

June is Dairy Month - and it's full of opportunities to celebrate and learn!

Check out our regional events calendar, where you'll find listings for open creamery days, cheese festivals, and a range of on-farm workshops:

From on-farm field days to conferences, join us to learn, connect, and grow your dairy business.

06/05/2026

You know what they say, at the end of every rainbow is a pot of gold(en butter) All this time, the cows have been out there just turning grass into gold! 🧈🌈 Happy Dairy Month!

06/01/2026

What do NE-DBIC funded projects look like on the farm? Join the University of Maine Cooperative Extension in June to find out! This event showcases two farms that received Dairy Farm Improvement & Modernization Grants.

Register here: https://extension.umaine.edu/livestock/event/technology-tuesday-series-june-30-2026/

05/27/2026

All's fair in love and...chevre. 😍 For the last week of with and , we're celebrating goat milk cheeses!

Goat creameries are steadily growing in the Northeast, offering a different path to getting into the world of dairy. While most people already know and love the fluffy, tangy world of chevre, goat cheese can take many forms. Have you lived before you tasted a perfect goat's milk brie? Or a creamy goat's milk gelato? We think not. 🧀

We LOVE the goats (and their farmers) who we meet in our work. Share your favorites below!

05/26/2026

You know how the saying goes – a fence that will hold water will hold a goat.

(reader: goats will finagle their way out of any fence). But one of the most innovative NE-DBIC funded projects solves that problem. Enter: virtual fencing for goats! The fence you can't see just may be the one that works best.

"The goats are thriving with this new combination of fence and pasture species. Van Vlaanderen and Doolan reported that since they installed the virtual fencing, milk production rose an average of 13%, which translates into a $5,500 increase in gross income compared to managing goats with net fence. In addition, they save 230 hours yearly from not having to move net fencing. At a labor rate of $20 per hour, this is an additional cost savings of $4,600."

Read more about the project on Hay and Forage Grower:

Does’ Leap Dairy, located in northern Vermont, has been making cheese with milk from their certified organic goat herd since 1997.