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 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
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
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Post a comment or a photo about your favorite Vermont cheese.
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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 |
Cheese News
ANOTHER BANNER YEAR FOR VERMONT!
13 Vermont cheesemakers came home from Seattle with 36 ribbons at the 27th annual American Cheese Society (ACS) conference and competition for North American specialty and artisanal cheeses. 225 producers from 34 states, Canada and Mexico submitted over 1,400 cheeses for evaluation.
Bonne Bouche
Vermont Winners:
Cabot Creamery Cooperative
The Cellars at Jasper Hill with Ploughgate Creamery
The Cellars at Jasper Hill with Cabot Creamery
Consider Bardwell Farm
Farms for City Kids Foundation/Spring Brook Farm
Franklin Foods
Grafton Village Cheese Company
Maplebrook Farm
Neighborly Farms of Vermont
Shelburne Farm
Thistle Hill Farm
Vermont Butter & Cheese Creamery
West River Creamery
Woodcock Farm Cheese Company
or here for complete ACS listings.
debuted their new T-shirts at the 2010 Cheesemakers’ Festival and they were a big
hit.
Click here to read Allison Hooper's opinion piece on the Festival in the Burlington Free Press.
••••••••
Curious about how to break down a wheel of
Wonder no more! Click here and let the folks from the Cellars at Jasper Hill
guide you and your favorite mongers through the steps of breaking down a traditional Cabot
Clothbound Cheddar -
from fresh new wheel, to third pound retail cuts wrapped
neatly in cheese paper - all with a fabulous soundtrack featuring Mac & A.K.
Please
visit the Cellars at Jasper Hill for more information about the cheese, or to request any more training
materials like this - with or without music!
••••••••
 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.
Caramel Goat-Cheesecake
Filling:
-
Preheat oven to 350 degrees. Butter a 9-inch a springform pan, (or
for minis, into standard muffin tins lined with paper, makes 18) and
dust with granulated sugar, pouring off the excess. Combine the granola,
crumbs and melted butter until thoroughly mixed and press into prepared pan. Set aside.
-
Using a food processor, beat the cream cheese, goat cheese, vanilla
bean, 1/3 cup caramel, and sugars until fluffy, scraping the bowl well
with a spatula. Add the eggs, and mix well.
-
Transfer the filling into the crust-lined pan, then bake in a
preheated oven (see times and temperatures below) until puffy and no
longer liquid in the center. Chill thoroughly (at least 2 hours or
overnight) before glazing.
-
To glaze, evenly spoon rest of caramel over cheesecake and serve.
7”-8” springform pan 350° 45-50 minutes
9-10” springform pan 375° 35-40 minutes
2-3” minis 350° 20-22 minutes (makes about 16)
Saturday & Sunday, September 10&11
Consider Bardwell Farm joins with four farms across the New York border for a special weekend of activities. Visitors are welcome! For complete tour information, click here.
Open Farm Day
In conjunction with the Washington County Cheese Tour, Consider Bardwell Farm is hosting an
Open Farm Day this Sunday, Sept 12. Come out to the farm! See the goats, learn about the cheesemaking, enjoy a picnic lunch, and join the celebration of great cheese, community, and the end of summer. ••••••••
Cheese & Apple
Tasting
11am-3pm Sunday October 3
"Farmstead Cheeses
& Apples from the Northeast Kingdom and Beyond"
Come to the Old Stone
House Museum in Brownington. Sample a wide variety
of locally made cheeses, meet the cheese makers, and learn about what they make and sell.
Taste heirloom apples from regional orchards and varietal ciders while you enjoy a
daylong demonstration of 1800's home cheesemaking and cider pressing and presentations on Vermont agriculture and history. Explore the collection of 1800's butter and cheesemaking
equipment too! Call 802-754-2022 for
information.
••••••••
Saturday, September 25
10 am – 4pm
Celebrate the autumn traditions of Vermont’s farms and forests with musical
entertainment, hay rides, demonstrations, farm-fresh food from Shelburne Farms
and neighboring farmers, antique farm machinery and farm animals. For more information call 802-985-8686.
••••••••
Friday-Sunday, September 24-26
The 3rd Annual Vermont Life Wine & Harvest Festival is a weekend showcase
for Vermont wines, Vermont specialty foods and artisans of all types
celebrating the rich uniqueness, quality and ingenuity of Vermont producers.
With stunning Vermont fall foliage as the backdrop; discover and enjoy Vermont
vintners, small specialty food producers, painters, publishers, cheese makers,
potters, jewelers, chefs, photographers and farmers and musicians.
Cheesemaking Classes
Friday & Saturday, October 29&30
Spend two days at Mt Mansfield Creamery: make several batches of cheese, work in the cave, and knuckle down for lecture and discussion with Peter. Participants will leave with a Cheesemaking manual as well as cheese! For more information, email Stan Biasini or call 802-888-7686.
September 13-15
Essential Principles and Practices of
Cheesemaking
September 16
Hygiene and Food Safety in Cheesemaking
September 17
Quality and Chemistry of Milk
September 20-22 Artisan Cheese Practices: Blue Cheese Course SOLD OUT
September 21
French Blue Cheese and More! Wine & Cheese Tasting
September 27-29
Artisan Cheese Practices: Blue Cheese Course
Click here for complete details and many more classes.
••••••••
Tuesday, September 14th 7-9pm
Cheese 101
Tuesday, September 21st 7-9pm
Perfect Pairings: Cheese & Wine
Tuesday, September 28th 7-9 pm
Buon Gusto! The Cheeses of Italy
For reservations, call 203.292.8194 or email info@fairfieldcheese.com
 Cheesemaking with Jim Wallace
September 11&12
Your Next Big Step in Cheese Making
October 2&3
Semi Soft and Early Ripening Cheeses
October 23&24
Making Alpine Cheese “the Details”
November 20&21
Your Next Big Step in Cheese Making
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