Join the Vermont Cheese Council
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Vermont Cheese Trail Map
 Visit the Vermont Cheese Trail Map to plan your next excursion in Vermont. If you would like printed copies, please send your request to info@vtcheese.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 Crackers
Castleton Village Store
Cellars Group
Cheese House
Cheese Traders &
Wine Sellers
City Feed and Supply
City Market
Daily Planet
Dairy Connection
Dakin Farm
Diamond Information Solutions
Equinox Resort and Spa
Fairfield Cheese Co.
Hanover Coop
Harvest Market
Healthy Living Market
Hunger Mountain Coop
Jim Wallace Consulting
Joppa Fine Foods
Lebanon Coop
Middlebury Natural Foods Co-op
Mountain Cheese and Wine
Mountain Greens Market
Newport Specialty Foods
Norma's Restaurant at Topnotch Resort
Peter Dixon Dairy Consulting
Provisions International
Ren Hen Cafe and Bakery
Rock Art Brewery
South Royalton Market
Stratton Mountain Provisions
Sugarbush Farm
Sweet Clover
Upper Valley Food Coop
Vermont Cheesemongers
Vermont Institute for Artisan Cheese
W.A. Tompkins Co
Wasiks Cheese Shop
Wine and Cheese Depot
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
Visit our cheese makers online.
Blue Ledge Farm
Blythedale Farm
Bonnieview Farm
Cabot Creamery
Champlain Valley Creamery
Cobb Hill Cheese
Consider Bardwell Farm
Crawford Family Farm
Crowley Cheese
Dancing Cow Farm
Does' Leap
Fat Toad Farm
Franklin Foods
Grafton Village Cheese
Hildene Farm Signature Cheese
Green Mountain Blue Cheese
Hope Farm
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
Taylor Farm
Thistle Hill Farm
Twig Farm
Vermont Butter & Cheese Creamery
Vermont Farmstead Cheese Co.
Vermont Shepherd
von Trapp Farmstead
Willow Hill Farm
West River Creamery
Woodcock Farm |
For the Holidays!
 Gift Boxes from the Cellars
The Cellars at Jasper Hillis excited to announce the launch of their direct  mail order program! Beginning this week, the Cellars will be offering two gift box options for the holiday season and beyond. For more information on how to give the gift of cheese,or to stay up to date on the happenings at the Cellars?
Click here to sign up for the Cellars at Jasper Hill's new newsletter!
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This beautiful locally made wooden box with all four flavors of Fat Toad Farm caramel makes a wonderful gift!
 Caramel is Cute!
We designed this 2 oz jar of caramel with gift giving in mind. Great for office giving, secret santas, stocking stuffers and thank you gifts for clients. Mix and match as many flavors as you want.
Also, available for gift giving are our 8 oz jars, and our 2 and 4 jar gift boxes.
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Castleton Crackers has joined with Brooklyn Slate Company , Ted & Honey, and Shelburne Farms to offer three unique pantry sets -- just in time for the holidays.
Each set includes a slate cheeseboard from Brooklyn Slate’s Vermont quarry, A block of Shelburne Farms’ Farmhouse Cheddar Cheese, a jam or chutney from Brooklyn’s Ted & Honey, and of course Castleton Crackers! Click here to place your order.
Cheese Awards
VERMONT DOES IT AGAIN!
12 Vermont cheesemakers took home 28 ribbons from this year's Eastern States Exposition Cheese Competition. 25 producers submitted over 89 cheeses for evaluation. Vermont cheesemakers received 28 of the 56 medals awarded, including "Best of Show" which went to Cobb Hill Cheese's Ascutney Mountain!
"Best of Show"
&
Gold Medal for Swiss Style!
Ascutney Mountain Cheese, an Alpine Swiss by Cobb Hill Cheese of Hartland, Vermont, was judged Best in Show at The Big E Gold Medal Cheese Competition held at Eastern States Exposition in West Springfield, Mass.
Gold Medals
Cheddar
~ Cabot Clothbound ~
Swiss Style
~ Ascutney Mountain ~
Washed Rind
~ Tarentaise ~
Feta
~ Feta ~
Bronze Medals
Congratulations to you all!
Cheese News
Look for the new 4oz roll of Vermont Butter & Cheese Creamery Sea Salt Butter.
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A Note from Hildene:
Just as the seasons transition one to the other, so it is with life at the Rowland Agricultural Center at Hildene Farm. Goat milking is winding down as our cheesemakers are ramping up production of cow’s milk Havarti. All the while anticipation mounts as staff and customers await the arrival of the first batches of aged goat Gouda and Feta. A busy summer and fall saw thousands of visitors from far and wide observing cheesemaking at the farm and then sampling the resulting artisanal cheese products in the Museum Store. Hildene’s chevre appeared on menus in select Shires region restaurants and was featured in recipes on a popular food blog So with kidding, milking, production and breeding behind us for now and praise for our product pouring in, we look forward with great enthusiasm to the year ahead beckoning us to “smile and say cheese!”
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 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.
Ingredients:
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1 pound ripe fruit (apples, pears, plums, figs…)
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2 teaspoons fresh squeezed lemon juice
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1-2 tablespoons of sugar (depending on sweetness of fruit)
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2 tablespoons unsalted cultured butter, cut into pieces
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2 tablespoons sweet wine, eau de vie, complimentary liqueur or juice
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2 tablespoons of fresh herbs (rosemary, thyme or sage)
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½ cup nuts (almonds, pecans, hazelnuts or walnuts)
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Toast, snaps, tuiles or biscotti for serving
Directions:
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Preheat oven to 400 degrees
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With a fork, prick the skins, pit and quarter fruit
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In a baking dish, toss fruit with liquids, sugar, butter and herbs
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Roast, tossing occasionally, until fruit begins to darken and tenderize – about 15 minutes
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Reduce temperature to 350 degrees
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Top the fruit with the Bonne Bouche and sprinkle with nuts
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Return to oven and bake an additional 10 minutes
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Remove and allow to cool slightly before serving with toast or biscuits
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@ chefcontos.com
Serves 6
- 6 nicely-sized slices of country bread
- 2 tablespoons butter, room temperature
- 2 tablespoons maple syrup
- ½ teaspoon minced rosemary
- pinch of smoked sea salt or plain
- 1 Granny Smith or other tart apple
- 6 ounces Taylor Farm Maple Smoked Gouda, thinly sliced
- 1/3 cup walnuts or pecans, toasted and coarsely chopped
- 1 orange, zest only
- Freshly cracked black pepper, to taste
Preheat the oven to 350 F. In a small bowl, mix together the butter, maple syrup, rosemary, and salt. Spread the mixture over one side of each slice of bread. Toast the bread on a parchment lined sheet tray, butter side up, in the preheated oven until golden and crispy, about 7-9 minutes.
Cut the apple in half and slice very thinly using a mandolin or sharp knife. Top the toasted bread with a neatly arranged a layer of about 6-8 slices of apple, covering completely. Arrange a layer of cheese and nuts over the apple slices, dividing evenly between the six slices of bread. Lightly zest the orange over each slice tartine, and then season with black pepper to taste.
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Cheesemaking Classes
November 17-18
Artisan Cheesemaking Workshop hosted by Cornell Coop. Ext.
For information call 518-483-7403 or email
December 6-8
Artisan Cheesemaking Workshop in Circleville, Ohio.
For information call 740-702-3200 or email
December 13-15
Artisan Cheesemaking Workshop in Northeastern Pennsylvania
For information call 570-265-5288 ext 118
November 10
Starter Cultures
November 11
Basic Sensory Evaluation
November 29
Advanced Sensory Evaluation
December 1
Cheese Defects
December 2-3
Affinage: Behind the Scenes
December 13-15
Essential Principles and Practices of Cheesemaking
December 16
Hygiene and Food Safety in Cheesemaking
December 17
Quality and Chemistry of Milk
Click here for complete details and many more classes.
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 Cheesemaking with Jim Wallace
November 20 & 21
Your Next Big Step in Cheesemaking
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