Vermont Cheese Council e-Newsletter Volume 4, Issue 3 July, 2011
In this issue:

Cheese Events

New Cheese

Cheese News

Cheesemaking Classes

Recipe of the Month


Join the Vermont Cheese Council

...more info


Read our latest newsletter, featuring "Vermont Cheese: A Culture of Learning and Sharing" on our website.


Vermont Cheese Trail Map
Vermont Cheese Trail Map ThumbnailVisit our web site for our brand new Google Map!

The Vermont Cheese Trail Map is being reprinted, 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


City Feed & Supply

The Concord Cheese Shop

Dakin Farm

Dairy Connection

Equinox Resort and Spa

Diamond Information Solutions

Fairfield Cheese

Hanover Coop

Harvest Market

Healthy Living

Hunger Mountain Coop

Jim Wallace Consulting


Joppa Fine Foods

Lebanon Coop

Middlebury Natural Foods Co-op

Milky Way Farms

Mountain Cheese and Wine

Mountain Greens Market and Deli

Norma's Restuarant at Topnotch Resort

Newport Specialty Foods

Peter Dixon Dairy Consulting

Provisions International

Ren Hen Cafe and Bakery

Rock Art Brewery


South Royalton Market

Stratton Mountain Provisions

Sugarbush Farm

Sweet Clover

The Cellars Group

The Cheese House

The Cheese Shop/ Wasiks

The Daily Planet

Wine and Cheese Depot

Upper Valley Food Coop

Vermont Cheesemongers

The Vermont Country Store

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.




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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

Ploughgate Creamery

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

The 3rd Annual Vermont Cheesemakers Festival
July 24th, Shelburne, VT

 

Time is running out! We're down to the wire, and ticket prices go up on July 1st!

There are only a few tickets left for our fermentation-focused seminars

  • Cheese & Charcuterie: VT Fermentation
  • Aged Cheddar & Beer: Pairings from VT
  • Discovering Vermont Wines

Seminar tickets available here!

Do you Volunteer?

Would you like to get a peek behind the scenes? Are you willing to do a few good hours of work at the festival? We're looking for a few more volunteers, so if you're interested contact Nora, she has all the details...

VT cheese fest



New Cheese

 Champlain Valley Creamery

While you're at the Festival, stop by and taste CVC's soon to be released Organic Queso Fresco as well as their Organic Champlain Triple Cream and Cream Cheese.

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Sage Farm is releasing Black Madonna, a 6-8 oz. ash-ripened round in the tradition of the French Selles-sur-Cher. Also new, their cheeses are now available for sale in two Boston area locations: Formaggio Kitchen and Central Bottle Wine and Provisions.

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The Cellars at Jasper Hill are set to release Harbison, a miniature hybrid of Winnimere and Moses Sleeper - a bloomy-rind bark-wrapped cow's milk cheese with a creamy texture, and a great balance between sweet and woodsy flavors. It's named after Anne Harbison, thought by many to be the grandmother of Greensboro - pretty much one of the sweetest ladies you'll ever meet. She's very active in the local community, runs a cute bed-and-breakfast in town, and is tickled pink to have a cheese named after her.

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Mt. Mansfield Creamery has a new label for the Halfpipe (formerly the Topnotch Tomme), a six month French Alpine cheese, that has proven to be a favorite for the summertime cheese platters, winter fondue, or anytime in stuffed chicken breasts. They've also launched their limited edition Tres Amigos -- garlic, onion, and sundried tomato Havarti -- available while it lasts at the Saturday Montpelier Farmers Market,

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and Crackers...

Castleton Crackers’ is moving to Manchester. As of June 15th 2011 Aardbark, Inc. will manufacture Castleton's all natural, hand-made and hand cracked line of Artisan Crackers. Designed to compliment Vermont’s wonderful artisanal cheese, the crackers come in five unique flavors: Windham Wheat, Rutland Rye, Middlebury Maple, Richmond Rosemary and Putney Pumpkin. To purchase online or find a store near you, check out www.castletoncrackers.com

 


Cheese News

Cheese Trail Map

Revised, Updated, Improved!

 

The print version is en route to the printer and will be available at the 3rd Annual Vermont Cheesemakers' Festival. But why wait -- you can use our brand new Google Map right now! 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.

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Cobb Hill Four Corners Cheddar has won a gold medal in the North American Jersey Competition.

 

 

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Billings Farm & Museum’s Cows & Camembert Weekend was a great success, with over 1,000 visitors enjoying over 50 different cheeses for sale and sample from 16 different cheese makers. Billings Farm sincerely thanks the following producers:

Blythedale Farm
Boston Post Dairy, LLC
Cabot Creamery
Castleton Crackers
Crowley Cheese, Inc.
Fat Toad Farm
Grafton Village Cheese
Hildene
Mt. Mansfield Creamery
Plymouth Artisan Cheese
Shelburne Farms
Springbrook Farm
Sugarbush Farm
Taylor Farm
Vermont Butter & Cheese
Vermont Farmstead Cheese Company
West River Dairy

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Read the May/June 2011 issue of USDA's Rural Cooperativesmagazine.  To request a hard copy or for more information contact dan.campbell@wdc.usda.gov.

 


Cheesemaking Classes

Artisan Cheesemaking Workshops in Westminster, Vermont. 

 

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

July 11-12
Developing a HACCP Program for Small-Scale Cheesemakers

August 29-31
Affinage: Techniques, Microbes, and Facilities

Click here for more information & a complete list of workshops.

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fairfield

July 12
Cheese 101

July 19
Cheese & Wine Matchmaking w/Harry's Wine & Liquor

Click here for more information.

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cheese

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





August 27-28
Your Next Big Step in Cheesemaking

Click here for complete details.

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The Vermont Institute For Artisan Cheese Classes

 

July 25-26
Cheese Chemistry Short Course

July 27
Hygiene & Food Safety in Cheesemaking

July 28
Basic Sensory Evaluation

Click here for more information and a complete list of classes.


Recipe of the Month


By Courtney Contos,
Culinary Consultant @ chefcontos.com

Warm Bacon Blue Cheese Potato Salad

1 ½ pounds new potatoes
¼ pound Vermont bacon, diced
½ large red onion, small diced
½ cup apple cider vinegar
2 teaspoons mustard seeds
¼ cup extra virgin olive oil
Sea salt and fresh black pepper to taste
4 scallions, thinly sliced
1/3 cup chopped fresh Italian parsley
3/4 cup Vermont Blue cheese, crumbled

1. Place potatoes in a large pot and cover with cold water. Cook over medium heat until potatoes are knife tender. Drain and cut the potatoes into cubes when cool enough to handle. Place tin large mixing bowl and cover.
2. Heat a sauté pan over medium-low heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel. Add the onions to the rendered bacon fat and cook until soft.
3. Carefully add the vinegar and mustard seeds, cook for 2 more minutes. Whisk in the oil and season with sea salt and pepper. Add hot dressing to the warm potatoes and gently toss. Fold in the green onions, parsley, and cheese. Taste for seasoning.


Become a Friend or Associate Member of the
Vermont Cheese Council

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.