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Mt. Mansfield Creamery

Mt Mansfield Creamery
Stan Biasini, Debora Wickart
802-888-7686
cheese@mtmansfieldcreamery.com
www.mtmansfieldcreamery.com

With the creamery four miles from the farm, we transport our milk to the creamery on cheese making days. Debora milks the cows and still ships to St. Albans Cooperative. We make small batches of cheese only 8 to 12 times per month and increases it according to demand. We milk registered Holsteins and Brown Swiss cows that are on rotational grazing in the summer months and fed grain and hay during the winter.

We started in June of 2009 and plan to make cheese year around. Debora milks about 30 cows per day and receives awards for the quality of milk she produces. Stan, a graduate of Paul Smith's College, has put his chef days behind him to concentrate on our three cheese recipes.

The cheese facility is in the heart of Morrisville, in the old United Farmers Creamery building. Not only did we renovate the building, but we built our own cheese cave in the basement. We wash and brush the rinds to keep them thin to ensure our product to be one hundred percent edible. Our French cheese is regularly washed using seasonal beers from a local brewery, Rock Art. In addition, we have been washing the rinds of the Chin Clip with wine pressings from Boyden Winery in the neighboring community.

Our cheeses are presently being sold in Stowe's Harvest Market and Mountain Cheese and Wine, Morrisville's Green Top Market, Rock Art Brewery, and at the Creamery. We can also be found each Wednesday afternoon at the Morrisville year-round farmers market in the River Arts building on Pleasant St. We offer cheese making classes, tours, and tastings available, call ahead for reservations and times.

photos by Stagnetti Photography

Cheese Varieties

Cow:
Inspiration - a washed rind cheese, raw milk, recipe from the Island of Corsica. The molds on the rind are typical of this French recipe. Smooth and semisoft texture with a nutty flavor. Many times washed with Rock Art Beer. A favorite cheese amongst beer lovers.

Cow:
Forerunner - a true raw milk Havarti, this Danish recipe is also a favorite of many cheese lovers. Cave-aged rind kept thin allows for the full bodied flavor of this cheese. Goes great on burgers or try it as your favorite fondue.

Cow:
Gondolier - Our herbed Havarti is seasoned with Garlic, Onion, Parsley, Celery and Chives.

Cow:
Chin Clip - This raw milk recipe is from the mountains in the Austrian Alps. A recipe used from a local village during the fall season. Complex flavors in this cheese are smooth and buttery! Don't forget your favorite red wine with this one.

Cow:
Hayride - an Austrian Tomme, similar to our Chin Clip recipe, this cheese has been aged in our cheese cave for 3 months. Being of higher moisture content this cheese goes great with your favorite white wine.

Cow:
Chapel Lane – similar to a raw milk Camembert this soft cheese has been aged for 60 days with Rosemary and Lavender herbs that are detected only in flavor.

Cow:
Topnotch Tomme - this French Alpine Cheese is a raw milk cheese aged for 3 months.

Cow:
Tres Amigos - this cheese incorporates sundried tomatoes, garlic and chives giving it a spicy flavor that lingers on the palate. This seasonal cheese will only be available during the summer months.