Letter From the
Vermont Cheese Council
Happy New Year from all of us at Vermont Cheese Council!
This time of year, I like to enjoy good food with good friends, and it doesn't get much better than serving a beautiful plate of Vermont cheese. The Vermont Cheese Council is dedicated to the production and advancement of premier cheese from Vermont and our 40 cheese making members collectively produce almost 200 different cheeses. Please support our members and producers who do so much to build markets for local, sustainable food, and bring us the pleasure of healthy food from pasture to table.
Thank you for your support and we welcome you to join us as a friend. To learn more about our various levels of membership please visit our membership page on our web site.
We look forward to seeing you at our Vermont Cheese maker's Festival on August 23rd at Shelburne Farms so save the date. We'll have more information about this event in our next newsletter, or contact Allison Hooper, firstname.lastname@example.org.
With Warm Regards,
Ellen Ecker Ogden
Coordinator, Vermont Cheese Council
www.vtcheese.com / 866. 261. 8595
In the News
Fat Toad Farm To Make
Maple Chevre In Season
Fat Toad Farm will start making its unique goat's milk fresh cheese, Maple Chevre, again, starting in March, just in time for sugaring season. This trademark cheese uses Fat Toad Farm's mild fresh chevre mixed with our neighbor's maple syrup. Think maple cheesecake! Amazing when paired with fruit or used in desserts. Spread on crepes, waffles, pancakes or bagels. Put a dollop on a half a fresh fig and lightly broil. Fat Toad Farm Maple Chevre will be available at many stores around the state, several sugarhouses, and at the Montpelier Farmers Market.. Check our web site for more location information www.fattoadfarm.com
Read about their new goat cheese caramel in Edible Green Mountains
Cobb Hill Cheese Awarded Best of Show
Adding to our Vermont Cheese Council member awards from 2009, Cobb Hill's Ascutney Mountain cheese was honored with the Best of Show award at the first annual Big E Gold Medal Cheese Competition for regional cheese makers held in late August 2008. Ascutney Mountain is an Alpine-style, raw Jersey milk farmstead cheese, aged 7 months or longer. Calling itself "the first annual Big E Gold Medal Cheese Competition", the event was modeled on the ACS competition. Cheeses were submitted in particular categories and judged for technical and esthetic qualities. There were a total of 88 entries in this first year.
For more information contact Cobb Hill Cheese, 5 Linden Road, Hartland, Vermont 05048
Consider Bardwell Farm
Equinox is a hard, sharp, extra-aged, raw goat's milk cheese. Inspired by dry Italian cheeses like Piave, Asiago, and the many regional Sardinian tommes. This is a mountain of a cheese, named after our local high-point, Equinox Mountain. Aged six months or longer, Equinox is ideal for grating over pasta, adding zing to a vegetable dish, or a nice sharp snack. Available year-round in 20 pound wheels. Peter Dixon, cheesemaker.
Cheese News and Events of Interest
Finding The Right Analogy
Are You The Captain of Your Vat?
Cheesemaking is without doubt one of the most multi-dimensional crafts that someone can learn.
Perhaps that’s what makes it so astonishing when we find a new cheese maker who has apparently mastered the craft very quickly.
But it is far more rare to find in these new entrants to what I have implied is a challenging craft an entrant who two, three or five years down the road hasn’t had some event which has challenged their confidence. Cheesemaking is not a canned course in how to.
Read more >>
Travel to France to learn about
Cheese and Wine
Join friends and members of the Maine Cheese Guild for a cheese and wine tour, scheduled for February 22 - March 3, 2009. Travel in a small group with professional tour group leader, and experienced farmer Janet Spear. For more information and pricing, visit: www.spearsfarmstand.com.
Estimated group size of 25
- 8 hotel nights based on sharing twin room (3/4*)
- 8 breakfasts, 7 dinners and 3 lunches (As indicated by BLD on the itinerary)
- Coach services for duration of tour as specified on itinerary
- Guided sightseeing of: Paris, Mont Saint Michel
- Entrances to: Chenonceau, Mont Saint Michel
- All farm and technical visits
- Guided tour of Rungis market (including breakfast)
- Wine tasting (Cote d’Or) & Calvados tasting (Normandy)
- Services of Stita tour manager
- Baggage handling in hotels, 1 piece per person