Join the Vermont Cheese Council
Vermont Cheese Trail Map
Visit the Vermont Cheese Trail Map to plan your next excursion in Vermont. If you would like some printed copies, please send a request to email@example.com
Thank you retailers and other associate members for your support of the Vermont Cheese Council!
Billings Farm & Museum
Black River Produce
Brattleboro Food Coop
Castleton Village Store
Cheese Traders &
City Feed and Supply
Diamond Information Systems
Equinox Resort and Spa
Fairfield Cheese Co.
Healthy Living Market
Hunger Mountain Coop
Jim Wallace Consulting
Joppa Fine Foods
Middlebury Natural Foods Co-op
Mountain Cheese and Wine
Mountain Greens Market
Newport Specialty Foods
Norma's Restuarant at Topnotch Resort
Peter Dixon Dairy Consulting
Ren Hen Cafe and Bakery
Rock Art Brewery
South Royalton Market
Stratton Mountain Provisions
Upper Valley Food Coop
Vermont Institute for Artisan Cheese
Wasiks Cheese Shop
Wine and Cheese Depot
Woodstock Farmer's Market
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
Visit our cheese makers online.
Blue Ledge Farm
Champlain Valley Creamery
Cobb Hill Cheese
Consider Bardwell Farm
Crawford Family Farm
Dancing Cow Farm
Fat Toad Farm
Grafton Village Cheese
Hildene Farm Signature Cheese
Green Mountain Blue Cheese
Jasper Hill Farm
Jericho Hill Farm
Lakes End Cheeses
Lazy Lady Farm
Mt. Mansfield Creamery
Orb Weaver Farm
Peaked Mountain Farm
Plymouth Artisan Cheese
Scholten Family Farm
Spring Brook Farm
Thistle Hill Farm
Vermont Butter & Cheese Creamery.
von Trapp Farmstead
Willow Hill Farm
West River Creamery
Recipe of the Month
By Courtney Contos, Culinary Consultant
For the syrup:
1/4 cup water
1/2 cup sugar
1/2 cup espresso
1/4 cup Grand Marnier
For the assembly:
oz package of hard Ladyfingers
1/4 cup sugar
1 1/2 cups heavy
2 pints strawberries,
green tops removed
Chocolate chunks or cocoa powder for garnish
To make the syrup, combine water and sugar in small heavy
saucepan. Bring to a boil and
remove from the heat. Add espresso, stirring to dissolve completely. Cool the
syrup and then stir in Grand Marnier.
In a large mixing bowl cream Mascarpone, vanilla bean
scrapings and sugar using an electric mixer. Add cream; beat until mixture is
thick and fluffy.
Dice one pint of strawberries and slice the other for garnish.
Dunk a few ladyfingers at a time into cooled syrup for 5-10
seconds. Line a glass bowl, trifle dish or individual dessert dishes with a
single layer of ladyfingers. Spread a thick layer of the mascarpone mixture
over soaked ladyfingers. Then add a layer of diced strawberries. Repeat this
process until you end up with a layer of cream on top. Add a layer of chocolate
chunks or a dusting cocoa powder and arrange the last layer of sliced
Chill 8 – 12 hours. Serve chilled, scooped into individual
The 2nd Annual Vermont Cheesemaker’s Festival
July 25th, 2010
Do you have your tickets yet? 1,000 have already been sold!
Check out the website now to see the full line-up of events and to purchase your tickets.
Don't wait! Last year sold out -- this year is sure to be the same!
We're still looking for volunteers - early and late shifts are still available. Email Hilary today to volunteer.
The 2nd World Jersey Cheese Awards were
judged in the Island of Jersey on Friday 11th June 2010. 102 entries were
received from 10 countries, with a total of 38 medals awarded.
Cobb Hill took two golds for their Four
Corners and Ascutney Mountain cheeses.
On May 18th, Taylor Farm hosted their 4th Annual
"Blessing of The Cows." As the cows were turned out on their first
summer pasture, friends and neighbors from the community gathered to wish them
well. One of the local Pastors, Kermit Reilly, who will be 80 this July,
blessed them with wit and wisdom as they cavorted out to their first grass. It
was a wonderful and touching event with over 120 people in attendence proving
once again how much small farms are appreciated in their communities!
Billings Farm & Museum's
1st Annual Cows & Camembert Weekend was a great success with over 1,200 visitors celebrating
Vermont's rich dairy heritage by engaging in a variety of dairy education
programs and sampling delicious artisan cheeses.
Cheesemakers on hand and/or donating cheese for tasting included: Cabot
Creamery, Crowley Cheese, Fat Toad Farm, Grafton Village Cheese, Hildene,
Jericho Hill Farm, Neighborly Farms of Vermont, Peaked Mountain Farm, Plymouth
Artisan Cheese, Shelburne Farms, Spring Brook Farm, Sugarbush Farm, Taylor
Farm, Thistle Hill Farm, Vermont Butter & Cheese Creamery. It was a beautiful day and a
beautiful venue and really helped raise awareness of Vermont cheese.
Keep Local Farms
Please help support this program that will in turn help support the Vermont cheesemaking community as well as many other farmers, the working landscape and the ability to produce farm products for our community. Read more
At Vermont Shepherd, sheep milk cheese means sheep milk whey. And that means ricotta -- order ahead for pints,
quarts or wheels of Ricotta Lana. Also, in addition to their signature cheese, try Queso del Invierno,
a blended milk cheese made from jersey cow and sheep milk.
Crackers has two new flavors. Dried cranberries and thyme enhance
the wonderful rich pumpkin in Putney
Pumpkin crackers. Serve with a
fresh chevre or tangy blue cheese.
Rosemary with cornmeal and sea salt are luscious buttery crackers that hint at
the fresh taste of rosemary and crunch with cornmeal. Try them with a
tomme or smoked gouda.
July 6-7, 2010
Mediterranean Cheeses Two days of cheesemaking where class participants will make Feta, Mozzarella, Ricotta, and Corsican basket cheese from goat and cow milk. Topics include: properties of sheep, cow, and goat milk, and their use in cheese making; use of starter cultures and rennet; cheese brining; and cheese ripening.
August 17-18, 2010
Cheesemaking and starting an artisan cheese business. Topics include: starting up a creamery; properties of sheep, cow, and goat milk, and their use in cheese making; use of starter cultures and rennet: making lactic curd cheeses (Chevre) and Tomme from goat and cow milk; cheese brining; cheese ripening; and financial and marketing information.
September 7-8, 2010
Cheesemaking & Affinage: Techniques, Microbes, and Facilities
Exploring the craft of cheese making and ripening. On day one we will make a tomme cheese. On day two we will follow the steps for ripening this cheese and many others. The focus will be on ripening cultures, bio-reactions, affinage techniques, quality control, and how to design and construct facilities for ripening many types of cheese.
The Vermont Institute For Artisan Cheese Classes
June 21-23, 2010
Summer Cheese School: Essential Principles and Practices of Cheesemaking
June 24, 2010
Hygiene and Food Safety in Cheesemaking
June 25, 2010
Quality and Chemistry of Milk
June 28-29, 2010
Summer Cheese School: Cheese Chemistry
June 30, 2010
Click here for complete details and many more classes.
Tuesday, June 29th 7-9pm
Beer and Artisanal Cheese & Charcuterie
Tuesday, July 13th
Tuesday, July 27th 7-9 pm
& Laura’s Excellent Vermont Cheese Weekend
Tuesday, August 10th 7-9pm
Cooking with Cheese
For complete details, click here, or call 802.863.2569.