Fall 2010 • Vol. 10, Issue 2

Vermont’s Got The Blues

Susan Spaulding

ome say that blue cheese is an acquired taste. If that’s the case, then more and more consumers seem to be in acquisition mode. That might explain why there’s been an explosion of new blues coming out of Vermont.S All told there are eight separate farms now making a blue cheese. In general, blue cheeses are saltier than other varieties. Generally made from cow’s milk, blues have a marbeled pattern of Penicillium roqueforti that gives them their distinctive look and pungent, complex flavor. Pair blues with rich desserts and late harvest wines or with full-bodied smokey and fruity beers – or just throw some on a salad, steak or cracker. To find out where to find these cheeses, visit the Vermont Cheese Council website: www.vtcheese.com.

Bonnieview Farm’s Mossend Blue is named after Cheesemaker Neil Urie’s ancestral farm in Scotland. This award-winning sheep’s milk blue cheese is exceptionally creamy with a mild blue flavor.

Blythedale Farm has an award-winning blue cheese called Jersey Blue made in the style of Stilton. Unlike other blues, which are generally made from skimmed milk, use of whole, unpasteurized milk makes a dense, creamy curd with a delightful flavor, which is enhanced by the Roquefort mold.

Boucher Blue/Vermont Blue Cheese, which comes from Green Mountain Blue Cheese, is smooth, very creamy, and mild, with undertones continued on page 5

www.vtcheese.com Letter from the President

t’s been another busy year for the attending this workshop many Vermont VCC and Vermont Cheesemakers, cheesemakers are now HACCP certified. and another wildly successful These educational opportunities are made 2ndI annual Vermont Cheesemakers’ possible by the VCC to improve producer Festival, followed by a banner list and public awareness as well as to assure of winners at the American Cheese our customers that our products are made Society Conference. The VCC under safe guidelines. A recent study from continues to increase its community, Michigan State University found that more with new cheesemakers and increasing then one-third of those questioned would associate membership. In an effort to pay more for food with a safety certifi- in increase educational opportunities cation…something to think about. for Vermont cheesemakers the VCC Keep an eye on our website and continues to support VIAC through e-newsletter for new cheese tasting its Vermont cheesemaker scholarship classes, and producer/distributor/retailer program and direct educational workshops for both workshops coming in the spring! Thank you all for cheesemakers and retailers, as well as our cheese your hungry support of our Vermont cheese producers, consuming public. and for the rest of you out there, let’s “Give Cheese a Most recently we hosted a HACCP (Hazard Chance!” . Analysis Critical Control Point) workshop. Dr. Scott — Mark Fischer, VCC President Donnally from Silliker Inc., a national food safety Woodcock Farm educator, lead the workshop in which he identified the areas critical to producing clean and safe food. By

New Member

oston Post Dairy is a family been farming since to watch the cheese run farm located in Enosburg 1960. They bought the making process. Falls across from the scenic Boston Post Dairy with The farm is home MissisqoiB River with a view of their four daughters, to 60 dairy goats and beautiful Jay Peak. Boston Post Anne Doe, Theresa 70 dairy cows. They Dairy is named after the Old Boston Lawyer, Susan Blouin started with plain and Post Stagecoach road, which runs and Annette Brown in flavored Chevre from straight through the farm property. 2007 and have added a the goat milk and are Robert and Gisele Gervais with the cheesemaking facility now making a feta as help of their fifteen children have along with a small well. retail store where they Their fresh Chevre sell cheeses, goat milk soaps, maple is available in 7 lb bags, which are VCC Officers, 2010 syrup and bakery items which are great for restaurants; they also offer Mark Fischer, President all made here at the farm. Anne & it in 8-ounce tubs in Plain, Salsa, Woodcock Farm Susan earned their cheesemakers Garlic & Herb and Onion & Dill. Eric Johnson, Vice-President certificate through VIAC, Vermont They have also started making a Spring Brook Farm Institute of Artisan Cheese. They Chevre called Hot Nanny, which is Linda Miller, Secretary started making cheese in April of this made with Jalapeño peppers and red Jericho Hill Farm year and opened the doors of their chili peppers. To learn more, email Sebastian vonTrapp, Treasurer Country Store on May 28th, 2010. [email protected] vonTrapp Farmstead The cheese room was made with or visit their web site www.boston- viewing windows to allow visitors postdairy.com

2 2010 American Cheese Society Annual Competition

hirteen Vermont cheesemakers 3rd Place – Cabot Jalapeno 50% were awarded 36 total ribbons Reduced Fat Cheddar at the 27th annual American (Low Fat, Flavored) TCheese Society (ACS) conference and competition for specialty Cellars at Jasper Hill and artisanal cheeses from North 1st Place – Cellars at Jasper Hill America. 225 producers from 34 Ploughgate Creamery Hartwell states, Canada and Mexico submitted (Soft Ripened, Camembert, 1,462 cheeses for evaluation on both Cow’s Milk) technical and aesthetic criteria. 1st Place – Cellars at Jasper Hill Vermont Butter and Cheese Cabot Clothbound Cheddar Creamery in Websterville, VT took (Clothbound Cheddar, 2nd Place overall for its hand ladled, “Best of Show” 2nd place: Over 12 mo.) ash-ripened goat’s milk cheese, VB&C’s Bonne Bouche Bonne Bouche and Farms for City Consider Bardwell Farm The complete list of Vermont Kids Foundation in Reading, VT – 2nd Place – Rupert winners follows, listed alphabetically an educational organization that (Washed Rind, Aged 90 Days) combines classroom study with by cheesemaker with categories: hands-on farming and cheesemaking Farms For City Kids Cabot Creamery experiences for urban youth – took Foundation Cooperative 3rd Place for its Spring Brook Farm Best of Show 3rd Place – Spring 1st Place – Cabot Sharp Vermont Tarentaise, a raw milk, washed Brook Farm Tarentaise Cheddar (Cheddars, rind cheese inspired by traditional 1st Place – Spring Brook Farm Under 12 mo. Cow’s Milk) cheeses of the French Alps. Tarentaise (Farmstead, 1st Place – Cabot Whey Cream Butter Bob Reese, Co-founder of Vermont Cow’s Milk, Semi soft) Butter and Cheese Creamery said, (Butter, Salted, Cow’s Milk) “This is the most exciting award 1st Place – Cabot 83 Unsalted Butter Franklin Foods of our 26 years of making cheese (Butter, Unsalted, Cow’s Milk) 3rd Place – Hahn’s Cultured Cream and entering contests. Not only did 2nd Place – Cabot Unsalted Butter Cheese (Cultured Milk Products, we win for the aged goat cheese (Butter, Unsalted, Cow’s Milk) Cow’s Milk) category, but we also won among 2nd Place – Cabot Extra Sharp 3rd Place – Green Mountain Farms the 92 first place winners across Vermont Cheddar Block Tzatiki Savory Yogurt Dip – all 350 categories.” French for “a (Cheddars 12-24 mo.) Cucumber Garlic (Cultured Milk good mouthful,” Bonne Bouche is a 2nd Place – Cabot Tiki Masala Products, Flavored) 4-ounce, ash-ripened goat cheese. Cheddar (Cheddars, Flavored) 2nd Place – Cabot Tuscan Cheddar The cheese is ladled by hand and Grafton Village Cheese drained overnight. Fresh out of the (Cheddars, Flavored) 1st Place – Maple Smoked Cheddar cheese forms, Bonne Bouche is 2nd Place – Cabot 75% Reduced Fat (Smoked Cheddar) sprinkled with salt and poplar ash, Cheddar (Low Fat) 2nd Place – Quercus Vitis Humulus dried, and cured in a cool and humid 3rd Place – Cabot Chili-Lime Cheddar (Marinated, Cow’s Milk) “aging room” for up to two weeks Cheddar (Cheddars, Flavored) 3rd Place – Vermont Ice Cider where it develops its distinctive 3rd Place – Cabot 3-Year Old Cheddar (Marinated, Cow’s Milk) wrinkled rind. “It has taken a Vermont Cheddar decade to perfect this cheese.” said (Mature Cheddar, 25-48 mo.) co-founding cheesemaker, Allison 3rd Place – Cabot Old School Maplebrook Farm 3rd Place – Cheddar Bites Hooper. Vermont Cheddar (Mature Cheddar, Over 48mo.) (Fresh Unripened, Cows Milk)

3 Vermonters Strike Gold (Silver and Bronze) at the Big E

t the Big E (Eastern States Exposition) held in September in Springfield, Mass, Cobb AHill Farm won a Gold Medal in its category for its Ascutney Mountain Cheese as well as “Best in Show”.

The Cellars at Jasper Hill with Cabot Creamery Cooperative took a Gold for their Cabot Clothbound Cheddar.

Farms for City Kids Foundation took a Gold for Tarentaise in Washed Rind Cheeses. Cobb Hill Farm’s “Best in Show” Ascutney Mountain Cheese. Vermont Butter and Cheese Creamery took a Gold for Mold Ripened with Coupole. Cremont Neighborly Farms also had a Mustard Cheddar, Horseradish and Bijou were awarded Silvers, banner showing at the Big E! Their Cheddar, and Maple-Smoked while Bonne Bouche, Fresh Goat Jalapeno Jack took a Silver while Cheddar. Cheese, Creamy Goat Cheese, and Colby, Monterey Jack and Chipotle Creamy Goat Cheese with Olives Cheddar all took Bronze Medals. And rounding our the podium was & Herbs all took Bronzes. new member Boston Post Dairy Grafton Village Cheese Company who was awarded a Bronze Award for Also winning Gold was took Bronze awards for their Cave their Onion/Dill Chevre. Maplebrook Farm’s Feta, which was Aged Cheddar, Double Bag just released to the market earlier this year. Maplebrook also took home Bronze awards for their Handmade Mozzarella and their Whole Milk Ricotta.

Dancing Cow took a Silver for their Bourree and a Bronze for Lindy Hop.

The Cellars at Jasper Hill with Landaff Creamery took a Silver for Landaff.

Mt. Mansfield Creamery’s Hayride cheese, a pressed hard cheese now being aged for six Maplebrook months, took a Silver medal. Farm’s new “Gold” feta.

4 Blue Cheese continued from page 1 New Blues on the Block: of chestnuts, sweet hay, and truffles. Lazy Lady’s Lady in Blue is a new, small, one to one-and-a-half Based on a French Fourme d’Ambert. pound wheel of soft delicate blue cheese. It is lightly pierced and Over the years it has become a true surrounded in a blue rind. It is a raw milk cheese ripened for 60 days farmhouse cheese, unique to their when the cave drops in temperature to around 45 degrees, between farm. the months of late October to April. The cheese is pierced when it is a week old and wrapped in foil and brought to the cave to ripen while it is Last season, Dancing Cow Farm wrapped. This allows the cheese to maintain perfect moisture content introduced Lindy Hop. Made with and produce a soft, creamy texture and taste. It is made with milk from uncooled raw cow’s milk from a Lazy Lady’s neighbors’ certified organic, registered Holstein herd. This single milking, Lindy Hop is a very cheese is mostly sold through Provisions but is also available at Hunger approachable, mild, creamy blue with Mountain Coop in Montpelier. In New York City it can be found at a natural rind. Lindy Hop’s unique Saxelby Cheesemongers at the Essex Street Market. flavor highlights the high quality raw cow’s milk, while adding a bit of spice from the blue veining. Named back seat to an array of flavors that after a 1920s dance that originated hint at nuts and grasses and in the in Harlem, the Lindy Hop was very odd batch, licorice. Though drier popular in Blues and Jazz clubs. Aged and crumblier than most blues, its on the farm a minimum of 60 days texture reminds one of chocolate and butter. It is aged between four and six months. This recipe was developed starting with a Devon Blue recipe, changing its shape, and altering the aging process to end up with a stable Vaquero Blue rind that will hold up under typical retail conditions. Bayley Hazen is were thrilled as it resembles a named after an old military road that Spanish blue cheese from Ibar and traverses the Northeast Kingdom. named with a Spanish name and The road, commissioned by General won its first award in Spain!” It is George Washington was built to now being made year round, and Lindy Hop carry troops to fight the English on is available through retailers and a Canadian front. Though no battle distributors as well as on-farm and at Jasper Hill’s Bayley Hazen Blue ever took place, the road brought farmers market. Vaquero Blue’s flavor is a natural rinded blue cheese made Greensboro its first settlers and profile is rich in woodsy notes and with whole raw milk every other continues to be used. dark chocolate-with a bit of umami, day, primarily with morning milk, and has a texture very much like a which is lower in fat. Ayrshire milk Willow Hill Farm’s blue cheese is Gorgonzola Dolce—sweet and very is particularly well suited to the called Vaquero Blue, so named after creamy. production of blue cheese because the original Vaqueros from Spain that of its small fat globules, which are wrangled cattle on their family ranch Woodcock Farm’s True Blue is easily broken more than 170 years ago. a mountain style gorgonzola with a down during the Developed on the farm in soft creamy texture. It has a mild aging process. The 2008/2009, it was entered blue bite and great melting qualities. paste of a Bayley in the World Cheese Aged three to four months, wheels Hazen is drier than Awards that so happened are large, averaging 20-24 pounds. most blues and to be held in Spain Available Christmas through spring. the Penicillium (2009) and garnered a roqueforti takes a medal (with over 2500 To find out where to buy these entries)! Cheesemaker cheeses, visit http://www.vtcheese. Bayley Hazen Blue Willow Hill says, “We com/wheretobuy.htm

5 Cheese Champions Dr. Catherine Donnelley Professor of Nutrition and Food Science at the University of Vermont and Associate Director, Vermont Institute for Artisan Cheese

Q: What is your background and research and technical assistance how did it lead you to an interest to promote artisan cheesemaking in in cheese? the U.S. Our mission statement is as

A: I received a Ph.D. degree in Susan Spaulding follows: Food Science from North Carolina The Vermont Institute for Artisan State University with a concentration Cheese at the University of Vermont in Food Microbiology. My thesis is the nation’s first and only compre- research focused on bacterial starter hensive center devoted to artisan cultures used for cheese making and cheese. By providing education, dairy applications. I have always research, technical services, and had an interest in cheese, initially public service to increase knowledge, in beneficial organisms associated appreciation, and expansion of with cheese, and later in prevention artisan cheese, the Institute supports of contamination of cheeses from artisan cheese producers in Vermont harmful organisms. My lab has and throughout the United States, worked for the last 27 years on contributes to the latest scientific developing an understanding of the research and expertise related to ecology of the bacterial pathogen dairy and cheese products, and Listeria monocytogenes. encourages the sustainability of the small-farm culture in Vermont and Q: What were the factors that led Dr. Catherine Donnelley other rural landscapes. to the creation of VIAC? A: My work with Listeria led $3.8 million dollar, four-year grant Q: Why is there a raw milk cheese to my appointment to several established the Northeast Center for debate in the U.S.? national advisory committees, the Food Entrepreneurship (NECFE). A: U.S. Food Regulatory policy is most important of which was the Our goal in NECFE was to provide science-based. Economic, social and National Advisory Committee on technical training and assistance to political factors are not considered the Microbiological Criteria for small-scale food producers in the in setting food safety policy. Back in Foods. NACMCF members were Northeastern U.S. As part of this 1996, the FDA became concerned appointed by the U.S. Secretaries grant, we offered cheesemaking about cheese safety due to several of Health and Human Services and workshops, which became our most outbreaks of illness linked to cheeses. Agriculture to provide scientific popular course offerings. At the end They were also concerned about the advice regarding food safety. I was of the grant, we were approached by emergence of the bacterial pathogen struck during my NACMCF tenure Jamie Cherington, a member of the E. coli O157:H7, and a singular at how U.S. regulatory policy was NECFE Advisory Board and also an study which documented survival evolving in a direction, which could administrator for the John Merck of this pathogen in cheddar cheese basically regulate small-scale food Fund. Jamie indicated that the JMF aged for longer than 60 days. There producers out of business at the very would be willing to continue fund our was consideration given at that time time when U.S. consumers were work with small-scale food processors to banning the use of raw milk in increasing demanding products from if we focused on cheesemaking. cheesemaking and instead requiring local small-scale food producers. Together with Jamie, Paul Kindstedt, that all cheeses produced in the Together with colleagues from Cornell Allison Hooper, and Jeff Roberts, we U.S. be made from pasteurized milk. University, we authored a grant created the Vermont Institute for Pasteurization alone will not insure proposal, which was funded by the Artisan Cheese in 2004. Our goals cheese safety, because organisms like USDA Fund for Rural America. This in VIAC were to provide education, Listeria are environmental pathogens

6 and can contaminate cheese made from pasteurized milk during aging. For many cheeses, such as aged hard cheeses including Swiss, Emmentaler, VIAC Fall Courses Gruyere, Parmigiano Reggiano, etc., The Vermont Institute for Artisan Cheese (VIAC) at The University these cheeses achieve a level of supports programs designed to meet an array of needs: safety equivalent to cheeses made from pasteurized milk due to steps • Cheesemaking Certificate Program (CC) for beginning in the cheesemaking including curd cheesemakers. cooking at high temperatures. Thus, • Public education courses that range from cheese tasting to as recommended by the National technical practices Academy of Sciences, establishment • Advanced Cheesemaking Certificate Program (ACC) for of performance standards appropriate experienced cheesemakers. This program includes cross-cultural, for control of pathogens in cheese national and international exchange programs and visiting guest making, and not mandatory pasteuri- experts in our International Artisan Practices workshops, which are zation, can best achieve safety. In a key function of the Institute’s teaching mission. Europe, stringent regulations govern raw milk cheesemaking which helps The following courses are offered for the remainder of 2010: protect public health and the cheese Nov 29: Advanced Sensory Evaluation (1 day) ACC industry. (Prerequisite: Basic Sensory)

Q: What do you believe to be the Nov 30: Risk Reduction (1 day) ACC future of raw milk cheese sales in (Prerequisite: Hygiene and Food Safety) US and elsewhere? Dec 1: Cheese Defects (1 day) ACC A: Consumers are savvy and (2 days) ACC approach selection of artisan cheeses Dec 2-3: Affinage: Behind the Scenes much in the same way they purchase Dec 13-15: Essential Principles and Practices of Cheesemaking wines, considering region, season, (3 days) CC uniqueness of the milk source, Dec 16: Hygiene and Food Safety in Cheesemaking (1 day) cultures, aging conditions and practices used in cheese making. Dec 17: Quality and Chemistry of Milk (1 day) CC They seek complexity of flavors and For questions or to enroll, contact Jody Farnham at: jfarnham@uvm. aromas and are willing to pay for edu or call (802) 656-8300. For more information about course content cheeses, which deliver flavor, texture, go to www.uvm.edu/viac. and aroma. Savvy consumers also recognize the connection between the purchase of artisan cheese as a Other Cheesemaking Courses this Fall means to support the working rural November 17-18 November 30 landscape and small farm viability. Artisan Cheesemaking 7-9pm Currently, the demand for most Workshop Cheese and Chocolate artisan cheeses in the U.S. outpaces Hosted by Cornell Cooperative Fairfield Cheese Company the ability of artisan producers to Extension. For more information Fairfield, Connecticut keep up with this demand. Statistics and to register contact Bernadette Reservations: (203) 292-8194 or I have read suggest healthy growth Logozar. tel. 518-483-7403. [email protected] of this industry for at least the next email: [email protected] ten years or longer. As consumers December 6-8 become more knowledgeable and November 20 & 21 Artisan Cheesemaking cheesemakers refine and expand Your Next Big Step in Cheese Workshop with Peter Dixon their cheesemaking repertoire, we Making with Jim Wallace Circleville, Ohio are going to see a bona fide cheese Shelburne Falls, Massachusetts For more information and to culture in the United States. It is both For more information go to register contact Dave Mangione, exciting and rewarding that VIAC has www.cheesemaking.com or (740) 702-3200 or played a role in this development. email: [email protected] [email protected]

7 New Initiative: The Vermont Food Venture Center

n 2009, Senator Patrick Leahy cheesemaking facility. Instead of marketed by the Cellars at Jasper secured a $350,000 federal putting additional stress on our land Hill. grant to help construct, equip by increasing herd size, or building “Our hope is that others can Iand operate a new Vermont Food additional structures, we are partici- leverage the market appeal of Venture Center in Hardwick’s pating in a great project focused existing cheeses so that they industrial park. He was on hand on providing regional support for can become a signifier our local for the groundbreaking for the new value-added ventures. Our hope is to agricultural landscape, which we are center this summer. Construction train aspiring cheesemakers in the so proud of. The result might look is expected to be completed in the ‘incubator’ dairy (the core operation something like the AOC, or name Spring. Leahy said the new kitchen of the VFVC) and then connect the protected, cheeses of France; each incubator was needed to expand skilled artisans with a milk source has a particular, definite, identity the food-based and agricultural- — or a milk producer looking to add associated with a specific region — based economy of rural Vermont value to their raw material. instead of a specific producer. Our — including the production of “Once the partnership has a first goal is to create the association cheese. The Cellars of Jasper business plan backed with expertise between Bayley Hazen Blue and Hill — one of the cheesemakers in and an established market, the Greensboro, Vermont through a closest proximity to the center — is investment needed to move network of independent producers especially excited about its potential. production to a new production - instead of the more narrow “This ambitious step forward facility will be easier to secure. At association of our cheese with the for our agricultural community that point, we can start the process singular Jasper Hill Farm,” said will allow us to expand production over again with new collaborators Kehler. of our most popular cheeses, the and a different cheese,” said Jasper Learn more about the Vermont demand for which we are unable Hill’s Andy Kehler who added, Food Venture Center: at to meet with our current herd and “These cheeses will be aged and www.vermontbiz.com/node/12976

Senator Patrick Leahy speaks at the groundbreaking for the Vermont Food Venture Center.

8 Small Bites, Other News and Awards

ugust was big for Maplebrook Mt. Mansfield Creamery is now washed with Rock Art’s beer, soon Farm who racked up five is aging their Hayride cheese for six the Holiday Lager. This beer and awards in this one month. In months. This pressed hard cheese is cheese pairing was featured at a Aaddition to taking three prizes at a complex tasting cheese resulting recent tasting held at the American the Big E (see separate story) their from the incorporated cultures and Flatbread in Burlington. Lastly, their Handmade Mozzarella took a 3rd its cave aging, washed with a lactic popular Chapel Lane was made in prize at the World Dairy Expo and whey and salt solution, with a light the latest cheese class held at the their Cheddar Bites won a 3rd place brown consistency and drier than creamery by Peter Dixon on October in the American Cheese Society the rest of the Creamery line up of 30th and 31st. For those who missed Competition. cheeses. Also in the works is the out on fall classes at the creamery, perfecting of their Tres Amigos look for the spring class in March. cheese. This will be offered only All participants will receive a day lift during the winter months as a ticket to Stowe. Call for information, Jericho Hill Farms’ Linda and specialty cheese. Garlic, sun dried call 802-888-7686 or email cheese@ George Miller were featured in a tomatoes and chives highlight this mtmansfieldcreamery.com. On the three page article entitled “Smile and already high moisture and flavorful web at www.mtmansfieldcreamery. Say Cheese,” in the Summer 2010 havarti cheese. The Gondolier com. edition of the Colby-Sawyer Alumni cheese is only available directly Magazine. The article included the through the Creamery as demand is interesting factoid that it takes the higher than production. With a new milk of seven cows to make 100 website up and running, orders for Boston Post Dairy has been pounds of cheese! the holidays must be made at least featured in an online blog by 10 days prior in order to ensure EthaninEnosburg at www.ethanine- delivery in a timely manner. Their nosburg.com/local-folks/ Inspiration will continue to be

Thistle Hill Farm, and the Gil Talbot cheesemaking endeavor in particular, was featured in the July 8 edition of the Wall Street Journal. According to Cheesemaker John Putnam, it resulted in far more exposure (and interest in the cheese) than their appearance on Martha Stuart’s show last fall with several other Vermont cheesemakers. Thistle Hill will be appearing soon on the TV show “StyleBoston.” The shoot was this September and focused on a number of Vermont locations. Putnam also offered a special observation about his signature cheese Tarentaise: “It took a 2nd in Farmstead cheese at the ACS, behind Spring Brook Farm. That’s a 1, 2 finish for Tarentaise which was created here Linda Miller, Jericho Hill Farm

9 at Thistle Hill Farm, so we are very proud of the cheese and of Spring Vermont Cheesemakers Festival Brook Farm and the people there that are carrying on. I believe that For the second year in a row, • 100 vendors Tarentaise has been 1st, 2nd or 3rd cheesemakers and cheese lovers • 100 volunteers at the ACS every year since we began alike flocked to the Coach Barn • 45 cheesemakers making it in 2002.” at Shelburne Farms to celebrate all things cheese. The Vermont If you weren’t one of the lucky Cheesemakers Festival was a 1500 who gained admittance rousing success once again. Some to this unique event, plan your The October issue of Cooking statistics from the day’s event: calendar now. Next year’s date Light (www.CookingLight.com) • 1500 tickets sold Sunday, July 24, 2011. features the brand’s first-ever Taste • sold out two weeks prior to For more information, visit: Test Awards – “The Tasties.” The event www.vtcheesefest.com editors tested 200 food products and came up with the best-tasting winners in 32 categories. Twenty-six of the categories feature grocery store products while six showcase artisanal standouts. The issue hit newsstands September 17th. Vermont’s Cellars at Jasper Hill Cabot Clothbound Cheddar won in the artisanal cheese category.

David Rachlin, from UVM; Dr. Rachel Dutton from Vermont Butter and Cheese a veteran of the Harvard, and Randolph Hodgson from Creamery owners Bob Reese and dairy industry, Neal’s Yard Dairy and Joe Schneider Allison Hooper have been awarded has been named from Stichelton Dairy were there the 2010 Foodshed Champion Award President and to explore the historical, technical, from the Chefs Collaborative at the CEO of Grafton and commercial exchanges as well second annual Chefs Collaborative Village Cheese as the cultural and microbiological National Summit at Bunker Hill Company, conditions that add dimension, flavor Community College in Boston, effective and uniqueness to Vermont-made MA. The Foodshed Champion September 1. To products. award recognizes a food producer learn more visit David Rachlin www.graftonvillagecheese.com.

The Cellars of Jasper Hill and the Lakeview Inn in Greensboro held an event on the 18th and 19th of October for cheesemakers and cheesemongers from across the northeast, as well as other stakeholders in our agricultural community for a discussion about the history and future of our industry and the historical connections and exchanges with England over the Above: Discussion about English and Vermont cheese history with Dr. Paul last centuries. Dr. Paul Kinstedt, Dr. Kindstedt. Inset: Randolph Hodgson of Neal’s Yard Dairy talks with Tim Amy Trubek, and Dr Cathy Donnelly Storrow (Castanea Foundation) and Dr. Rachel Dutton (Harvard University).

10 committed to working with food professionals and who exemplifies certain principles including environ- VCC Cheesemaking Members mentally sustainable farming, humane animal husbandry and well Blue Ledge Farm, Salisbury Vermont Shepard, Putney formed partnerships with chefs. Reese and Hooper have worked Blythedale Farm, Corinth von Trapp Farmstead, Waitsfield tirelessly for the past 26 years to Bonnieview Farm, Craftsbury Willow Hill Farm, Milton create the current network of more Common Woodcock Farm, Weston than 20 family goat dairy farmers Boston Post Road, Enosburg Falls throughout Vermont. In their twenty- Cabot Creamery, Cabot Village seventh year of business, Vermont The Cellars at Jasper Hill, VCC Associate Butter and Cheese Creamery is a Greensboro Members leading American creamery crafting Champlain Valley Creamery, innovative, all-natural fresh and Vergennes Billings Farm & Museum, aged goat cheeses, crème fraiche, Cobb Hill Cheese, Hartland Woodstock, VT mascarpone, and European-style Consider Bardwell Farm, West Black River Produce, cultured butter. Pawlet N. Springfield, VT The creamery supports a network Crawford Family Farm, Whiting Bob-White Systems, Middlebury, VT of more than 20 goat dairy farms, Crowley Cheese, Mt Holly providing milk that meets the highest Castleton Crackers, Castleton, VT Dancing Cow, Bridport standards of purity, and is a proud Castleton Village Store, Fat Toad Farm, Brookfield contributor to the health of local Castleton, VT agriculture. Franklin Foods, Inc, Enosberg Cheese Traders and Wine Sellers, Grafton Village Cheese Company, South Burlington, VT Grafton & Brattleboro City Feed and Supply, Jamaica Cheesemaking Green Mountain Blue Cheese, Plain, MA on the Moooove Highgate Center City Market, Burlington, VT Hildene Farm Signature Cheese, Dairy Connection Inc, The Orleans County Fair Manchester Madison, WI Association built a mobile Jericho Hill Farm, White River Dairy Foods Consulting, cheesemaking facility this Junction Westminster West, VT past summer for use at fairs Lakes End Cheese, Alburgh Diamond Information Solutions, including those in Orleans Lazy Lady Farm, Westfield Niskayuna, NY County and Caledonia County. Maplebrook Farm, Bennington Harvest Market, Stowe, VT The mobile cheese plant has Mt. Mansfield Creamery, the equipment necessary Jim Wallace, Shelburne Falls, MA Morrisville to produce cheese curd to Joppa Fine Foods, Neighborly Farms of Vermont, the delight of fair goers and Newburyport, MA Randolph Center gawkers. Mountain Cheese & Wine, Orb Weaver Farm, New Haven Stowe, VT Peaked Mountain Farm, Provisions International Ltd., Townshend White River Junction, VT Ploughgate Creamery, Sugarbush Cheese and Maple CraftsburyCommon Syrup Farm, Woodstock, VT Plymouth Artisan Cheese, The Wine and Cheese Depot, Plymouth Ludlow, VT Sage Farm Goat Dairy, Stowe Upper Valley Food Co-op, Scholten Family Farm, Weybridge White River Junction, VT Shelburne Farms, Shelburne W.A. Tompkins Co., Inc., Hathorne, MA Taylor Farm, Londonderry Woodstock Farmer’s Market, Twig Farm, West Cornwall The mobile Woodstock, VT cheesemaker. Vermont Butter and Cheese Creamery, Websterville

11 Vermont Farm Bureau Non-Profit Org. Vermont Cheese Council U.S. Postage 117 West Main Street PAID Richmond, VT 05477 Permit No. 222 Barre, VT 05641

Holiday Gift Ideas – Visit www.vtcheese.com! The Vermont Cheese Council Fat Toad Farm has just Newsletter is published for launched its new 2-ounce food professionals. size goat’s milk caramel in With written permission, all four flavors: Original, Vanilla Bean, Cinnamon and reprinting is encouraged. Coffee Bean. They are great for wedding favors, corporate Contact: gifts, stocking stuffers and the holiday season. Small The Vermont gift box samplers are also Cheese Council available. All five flavors of c/o Rachel Fritz Schaal, their fresh chevre are now available on-line as well: Fresh, Maple, Ginger Cilantro Sesame, Sundried Coordinator Tomato Basil and Olive Lover’s. See their website for more details: (866) 261.8595 www.fattoadfarm.com or contact Judith Irving at 802-279-0098. [email protected] www.vtcheese.com Become a Friend of VCC The Vermont Cheese Council is dedicated to the production and advancement of Vermont cheese. Visit www.vtcheese. com for a full explanation of benefits and an application form. Or call the Vermont Cheese Council at 866-261-8595.

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