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News in the world of Vermont cheese | Burlington Free Press | burlingtonfreepress.com

The Burlington Free Press posted a cople of features recently on what’s going on with artisan and farmstead cheese in the region. This article highlights a number of current activities. Excerpt:

The centuries-old craft of cheese making still holds the potential for its enthusiasts to discover innovative methods and products.

Mt. Mansfield Creamery new cheeses

Stan Biasini is co-owner of Mt. Mansfield Creamery in Morrisville, with his wife Debora Wickart, who milks the cows while Biasini creates cheese. In a telephone interview this week, Biasini described the origins of his newest cheeses.

He makes a raw milk cheese called Inspiration, for which he washes the rind with Rock Art Brewery beer. Recently, after talking with the owner of Vermont Pub and Brewery, Steve Polewacyk, and learning about his Burly Irish Ale, he began washing the Inspiration cheese with the ale, for a new cheese product. “It gives cheese an earthy, nutty finish,“ Biasini said.

The resulting product is a “really delicious cheese, almost the consistency of Brie,“ he said, recommending it as a spread on French bread.

via News in the world of Vermont cheese | Burlington Free Press | burlingtonfreepress.com.


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