Diane St Clair started Animal Farm with one mission in mind - to create the most delicious butter on the planet from the happiest grass-fed cows on the planet. Today she and her husband Al do just that. They milk a small herd of Jersey cows (roughly 8 to 10 cows at any given time during the year - depending on which of her cows is calving when) and produce impossibly delicious, old-fashioned cultured butter and buttermilk. The butter is sold to a handful of America's finest restaurants - Chef Thomas Keller's Per Se and The French Laundry, Chef Barbara Lynch's Menton and No. 9 Park, and Chef Patrick O'Connell's The Inn at Little Washington. Saxelby Cheesemongers carries Diane's fabulous buttermilk year-round, and sells extremely limited quantities of her butter seasonally through our online store.
Animal Farm is located in the heart of Vermont's Champlain Valley - affectionately referred to by locals as the 'banana belt' of Vermont due to the lake's softening effects on Vermont's otherwise harsh winters. The farm is small and efficient, with a tiny processing plant where Diane makes butter and bottles buttermilk. The farm is surrounded by acres of pasture where the cows graze and where Diane and Al harvest hay for the cold winter months. Diane is committed first and foremost to cow comfort and cow health - and after a minute on the farm you can see that commitment made manifest. Her girls are contented, plump, and pampered to no end. Diane has said that more than once, people have remarked that if re-incarnation is indeed real, they'd like to be re-incarnated as a cow at Animal Farm.
Cheeses From This Farm
- Animal Farm Buttermilk
- Animal Farm Cultured Butter