Vermont Cheese Trail Map
The Vermont Cheese Trail Map is available for download, or if you would like some printed copies, please send a request to info@vtcheese.com

Thank you retailers and other associate members for your support of the Vermont Cheese Council!

Billings Farm & Museum

Bob-White Systems

Black River Produce

Brattleboro Food Coop

Castleton Crackers

Castleton Village Store

Cheese Traders &
Wine Sellers

The Concord Cheese Shop

Dakin Farm

Dairy Connection

Diamond Information Solutions

Fairfield Cheese

Hanover Coop

Harvest Market

Healthy Living Market & Cafe

Hunger Mountain Coop

Jim Wallace Consulting

Joppa Fine Foods

Lebanon Coop

Middlebury Natural Foods Coop

Milky Way Farms

Mountain Cheese and Wine

Newport Specialty Foods

Peter Dixon Dairy Foods Consulting & Westminster Artisan Cheesemaking

Provisions International

Ren Hen Cafe and Bakery

The Richards Group

Rock Art Brewery


Stratton Mountain Provisions

Sugarbush Farm

Sustainable Farmer

Sweet Clover Market

The Cheese House

The Cheese Shop / Wasiks

Wine and Cheese Depot

Upper Valley Food Coop

Valcour Strategic Group

The Vermont Country Store

Vermont Roots

Vermont Institute for Artisan Cheese

Woodstock Farmer's Market

Facebook

Become a fan of the Vermont Cheese Council on Facebook!

Visit our Facebook page.

Post a comment or a photo about your favorite Vermont cheese.

Follow the Vermont Cheese Council on twitter

Cheese makes a wonderful gift. Many of our members sell their cheese  through their web site. Visit our cheesemakers online.

Blue Ledge Farm

Blythedale Farm

Bonnieview Farm

Boston Post Dairy

Cabot Creamery

Champlain Valley Creamery

Cobb Hill Cheese

Consider Bardwell Farm

Crawford Family Farm

Crowley Cheese

Does' Leap

Fat Toad Farm

Franklin Foods

Grafton Village Cheese

Hildene Farm Signature Cheese

Green Mountain Blue Cheese

Jasper Hill Farm

Jericho Hill Farm

Lakes End Cheeses

Lazy Lady Farm

Maplebrook Farm

Mt. Mansfield Creamery

Neighborly Farms

Orb Weaver Farm

Peaked Mountain Farm

Plymouth Artisan Cheese

Sage Farm

Scholten Family Farm

Shelburne Farms

Spring Brook Farm

Southwind Farm

Taylor Farm

Thistle Hill Farm

Turkey Hill Farm

Twig Farm

Vermont Butter & Cheese Creamery

Vermont Farmstead Cheese

Vermont Shepherd

von Trapp Farmstead

Willow Hill Farm

Willow Moon Farm

West River Creamery

Woodcock Farm

Cheese Events

Tickets are on Sale Now!

Join us on Sunday, July 21st at the Coach Barn at Shelburne Farms. Enjoy over 100 Vermont Cheesese along with artisan breads, crackers, pickles, and jams as well as beer, wine and spirits produced in Vermont!

The website is live, with all the details on this year's seminars and demonstrations, and photos and video from previous years.

Awards

US Championship Cheese Contest, Vermont Winners

Spring Brook Farm/Farms for City Kids
Tarentaise ~ First Runner-Up US Champion Cheese & Best of Class
Reading ~ Best of Class

Cabot Creamery Cooperative
Cheddar 1-2 Year ~ Second
Jalapeno 50% Reduced Fat Cheddar ~ Second
Chipotle Cheddar ~ Third

Cellars at Jasper Hill
Willoughby ~ Best of Class
Bayley Hazen ~ Second
Moses Sleeper ~ Second
Winnimere ~ Second

Consider Bardwell Farm
Rupert ~ Third
Dorset ~ Third

Franklin Foods
Green Mountain Farms Tzatziki Savory Yogurt Dips ~ Best of Class

Grafton Village Cheese Co
VT Clothbound Cheddar ~ Third
Bear Hill ~ Second
Shepsog ~ Third

Vermont Butter and Cheese Creamery  
Fresh Crottin ~ Best of Class
Cremont ~ Best of Class
Bijou ~ Second
Feta ~ Second

Vermont Farmstead Cheese
 Brickhaus Tilsit ~ Second

Congratulations!

Cheese News

May 25 & 26: Cheese & Dairy Celebration

Come out to Billings Farm & Museum Celebrate Vermont's distinctive dairy heritage during a weekend of sampling delicious Vermont cheeses and meeting local cheese makers; dairy education programs, making cheese, ice cream and butter.

A new "Pasture to Palate" for 2013!
A Journey into Artisanal Cheesemaking

Friday-Sunday, June 7-9, 2013
Dinners on Friday & Saturday at The Inn at Shelburne Farms will feature guided cheese tastings.
FEE: $450/person includes tuition & all meals. Rooms at The Inn at Shelburne Farms are available at a 40% discount off regular room rates.

INFORMATION / REGISTRATION: 802-985-8686

Click here for complete event details.

Listen in to Consider Bardwell Farm's cheesemonger in residence, Poul Price (CCP ACS) as he discusses his journey in cheese and the trials and tribulations of professional mongering. As featured on Cutting The Curd on the Heritage Radio Network.

Find your Vermont Food Experience!

DigInVT is your portal to Vermont's agriculture and culinary experiences that are open to the public. Connect with the people and places in Vermont that make it an exciting destination. DigIn to Vermont’s agriculture and culinary tourism experiences!

New Research Concludes Pasture Cheeses are "Quantifiably Different"

 A final report soon to be published by the Wisconsin Department of Agriculture concludes something every cheesemaker and cheese enthusiast has suspected for years: that there are "quantified differences in color, texture, melting points and other attributes" between pasture-fed and conventional dairy products, especially cheese and butter.  Read the post here.

Cheese Trail Map

Grab a map and visit Vermont! Download the pdf map today, or use our Google Map Plan your day, a weekend, or vacation! Find out who is open daily, who offers tours, and how to make an appointment for those smaller operations and those off the beaten path.

Read the March/April 2013 issue of USDA's Rural Cooperatives magazine.  To request a hard copy or for more information contact dan.campbell@wdc.usda.gov.

New Cheese

Champlain Valley Creamery's Organic Queso Anejo is a part-skim cow’s milk cheese dusted in paprika and aged about six weeks until a natural rind develops.   They are also offering a large format of their Organic Champlain Triple, and their original four ounce triple cream is now available in a 1.5 lb party size! 
They'll be sampling the Queso Anejo along with all of their cheeses at the 5th Annual VT Cheesemakers' Festival! 

Vermont Farmstead Cheese Company announces two new flavors:
Sage WindsorDale is a savory blend of sage, sage oil and a 6-month aged WindsorDale.
Windsor Blue is also a combination but of a different nature. We combine our 6-month aged WindsorDale with Gorgonzola brought in from the heart of the Midwest.  

Cheesemaking Classes

Artisan Cheesemaking Workshops in Westminster, Vermont. 

Two and three-day workshops in making and aging cheese, taught by Peter Dixon. 

Advanced Cheesemaking: Washed Curd, Grana, & Alpine May 8-10

Click here for a complete list of workshops.

The Vermont Institute For Artisan Cheese Classes

Click here for a complete list of classes.

Cheesemaking with Jim Wallace the 'Tech Guy' at cheesemaking.com

Click here for a complete list of classes.

Recipe

Bulgur Salad with Asparagus & Vermont Feta Cheese

Serves 4 as a side or 2 as the main

* 1 cup bulgur
* 2 Tbs. extra-virgin olive oil
* 2 cloves garlic, minced
* 1/2 bunch asparagus, sliced on the bias in 1/4 inch discs
* 1/4th cup toasted pine nuts (ooptional)
* 3 oz Vermont Feta cheese
* 1 lemon
* handful of fresh basil, sliced thinly
* coarse salt and pepper

Pour two cups of water and the bulgur into a saucepan. Bring to a boil, reduce heat and simmer for about 15 minutes, or until tender.

Heat oil in a medium skillet over medium heat. Cook the garlic for 30 seconds. Add the asparagus and cook until crisp-tender, about 4 minutes. Season with salt and pepper.

Stir the bulgur into the skillet. Toss everything to combine. Drizzle with lemon. Top with crumbled Vermont Feta cheese and garnish with the pine nuts and thinly sliced basil.

 

As a Friend of the Vermont Cheese Council, we welcome your donations to assist us with our endeavors to improve the production and advancement of Vermont cheese. Your generous support helps us to continue to grow and expand our technical support for members, while providing you with delicious Vermont cheese. Learn more about the benefits of becoming a friend of the Council or sign up now!

As an Associate Member of the Vermont Cheese Council, we welcome all industry related businesses and individuals who see the value in having a strong cheese industry in Vermont. Learn more about the benefits of an Associate Membership on our web site.

For more information, you may contact our main office at: (866) 261-8595 or visit www.vtcheese.com

This newsletter can also be viewed on our website.