Tag Archive | Vermont
Vermont’s first community-owned dairy farm offers farmstead cheese
“Perched on a hill overlooking a valley, Farmstead Cheese Co. began as a neighborly plan to preserve a dairy farm. The bucolic 18-acre site was a former water buffalo farm and creamery that produced mozzarella and yogurt. When its owners moved to Canada and put the land up for sale, locals worried about the loss […]
Eat This Cheese: Lille’ Coulommiers | Serious Eats
Fellow Cheese School alum Stephanie reviews wee bloomy rind from Vermont: “This little ball of cheesy joy is such a simple pleasure that it’s difficult to describe. I taste many complex cheeses that hide their true intentions behind enigmatic personalities, so much so that I sometimes find myself prodding more easygoing varieties for a little […]
UVM scales back cheesemaking program
SHELBURNE, Vt. – “Nat Bacon makes about 500 pounds of cheddar a day for Shelburne Farms. But this head cheesemaker got his start at UVM’s Vermont Institute for Artisan Cheese, the nation’s first and only center devoted to the craft. “Vermont now is known for having this great abundance of cheesemakers, the most cheesemakers per […]
Alpha Tolman
Followers of this blog will recall that I was one of a handful of “testers” for Jasper Hill and Culture Magazine for the 2012 Birth of a Cheese. Well, Alpha Tolman is finished at started making the rounds last Fall. I’m finally getting a chance to sample the finished cheese. I’m not going to go […]
Twig Farm Soft Wheel goat cheese
Bob Galivan takes a look at Twig Farm’s washed rind wheel: “Twig Farm’s washed-rind wheel is a raw goat’s milk cheese (occasionally raw cow’s milk), made with animal rennet and aged for about 80 days. The rind is washed with whey brine during the aging period. The wheel is about 6 inches in diameter and […]
Grafton Bismark
Grafton Bismark is a newer cheese from Grafton Village cheese and cheesemakers Dane Huebner’s new “cave-aged” line, cheeses more artisan in nature, small-batch, traditional methods, longer-aged. Grafton, best-known for its lineup of aged cheddars, bricks, pre-cut packages, etc since hiring Huebner now include an extensive line-up of tasty artisan offerings, many of which are, just […]
Spring Brook Farm’s Reading cheese
Janet Fletcher’s latest: “A cheese that not only tastes good but also does good makes you happy to part with your cash. Every delicious wheel of Reading, a washed-rind cow’s milk cheese from Vermont’s Spring Brook Farm, helps support the Farms for City Kids Foundation, which brings urban preteens to the 1,000-acre estate for […]
Vermont’s Cheese Trail: Part 2 | Chronicle – WCVB Home
Vermont’s Cheese Trail: Part 2 | Chronicle – WCVB Home. Wonderful video feature of Consider Bardwell and Twig Farm in Vermont!
Lactose-intolerant cheese lovers, take heart
Wendy M. Levy is a veteran cheesemonger and proprietor of Brattleboro Cheese. She writes for The Commons Online, on why cheese may be more accessible than you think if you are “lactose intolerant”. One of the saddest sights for a cheesemonger is a person who comes into the shop with friends and declines to share […]
