Vermont Cheese Council e-Newsletter Volume 3, Issue 7 August, 2010
 

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Vermont Cheese Trail Map
Vermont Cheese Trail Map ThumbnailVisit 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 Systems

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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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

Recipe of the Month

By Courtney Contos, Culinary Consultant
@ chefcontos.com


Blue Cheese & Bacon Tart
Makes one 9 inch tart
 
4 thick-cut bacon slices, chopped
1 large onion, thinly sliced
¾ cup whipping cream
1 large egg
1 large egg yolk
1 teaspoon fresh thyme leaves
¼ teaspoon ground black pepper
Pinch of salt
Pinch of ground nutmeg
½ recipe pie/tart dough
 
Crust

1.     Preheat oven to 400°F.
2.     Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9 inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with parchment paper; fill with dried beans or pie weights. Bake crust 15-17 minutes.
3.     Remove paper and beans. Bake until crust is set and partially cooked through, about 10 minutes longer. Cool crust while making filling. Maintain oven temperature.

Filling

1.     Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes on low to medium heat.
2.     Whisk cream, egg, egg yolk, thyme, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
3.     Bake until tart is puffed and filling is set, about 15 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

Cheese News

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The 2nd Annual Vermont Cheesemaker’s Festival
 
This year's festival was a fabulous success!  With 1,500 tickets sold, the Coach Barn at Shelburne Farms was a sea of cheese, and the cheese-revelers took full advantage of this amazing opportunity to sample hundreds of delicious cheeses, take part in one of several educational programs, and rub elbows with the cheesemakers who make it all possible. 



The lovely ladies of Dancing Cow

Check out Know Whey for a beautiful write-up and dozens of delicious photos of the event.

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Mt. Mansfield Creamery is on the menu!  The Bees Knees in Morrisville is now using the Gondolier, our herbed Havarti on their Mt. Mansfield Burger. .......... And, their cheeses will be featured in a special pairing dinner with Trattoria LaFesta in Stowe on August 3rd


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On Saturday, July 3, 2010, Grafton Village Cheese Company celebrated the grand opening of their new Specialty Cheese and Wine Shoppe in the heart of historic Grafton village.  Located next to The Old Tavern at Grafton, the new store offers over 80 varieties of cheese, a large selection of fine wines, Vermont products, specialty foods and more. 

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Late in June, during New York's Fancy Food Show weekend, a traveling team from Cellars at Jasper Hill witnessed an unprecedented event -- the First Annual Cheesemonger Invitational. Held in Long Island City, Queens at Larkin Warehouse - the contest showcased cheesemongers from across the country. For more info and blog coverage, look here and here and here!

 
The Cellars at Jasper Hill were also on hand as local Ag Entrepreneurs celebrated the long-awaited
Ground-breaking of the Vermont Food Venture Center in Hardwick
with the help of Senator Patrick Leahy. A shared-use kitchen and incubator for value-added and specialty food producers, the facility will be available to rent on an hourly basis or for co-packing. The staff will provide a wide array of food and agricultural business consulting services to aspiring entrepreneurs, existing food businesses and organizations looking to promote food businesses as an economic development tool. The Cellars at Jasper Hill will be operating a cheese-making component, as a venue for training new cheesemakers while simultaneously developing new recipes for them to hit the ground running with. Ground-breaking? More like earth-shattering!
 
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The Rowland Agricultural Center at Hildene Farm connects the Lincoln family’s agricultural legacy and the sustainable and green practices that make sense for the 21st century.

On weekends through October, ride the big red farm wagon from the Welcome Center out to Hildene Farm.  See the post and beam barn, built with timber felled and milled on the estate, and using renewable energy resources generated by solar panels and wood fuel.  Designed specifically to house Hildene’s herd of Nubian goats, the barn also offers a view of cheesemaking  from milking to processing, pasteurization, aging and packaging of signature Hildene Farm artisanal cheeses.   

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Check out the August issue of Eating Well magazine to read how Keep Local Farms acts as a catalyst to preserve dairy farms. David Goodman’s article, “The Future of the Milk Industry,” examines what happens to milk when small dairy farms vanish.




 
Awards

Vermont Butter & Cheese Creamery's Bijou took a gold this summer at the New York Fancy Food Show!  An aged goat cheese, Bijou was awarded the coveted Sofi™ award from the National Association of Specialty Food Trade (NASFT).  Click here to see video from the event.

Congratulations!


Events

Conversations about Food & Culture
with Judith Jones & Marian Burros
 
Sunday, August 8, 2010
Shelburne Farms Coach Barn

Celebrate the successful farmer-chef partnerships that thrive in Vermont and help enrich our local communities! This annual event, held at Shelburne Farms’ Coach Barn on the shore of Lake Champlain, offers a wonderful opportunity to mingle and break bread with farmers, growers, chefs, and neighbors all interested in insuring a fair and sustainable food system for our future. Click here for more information. 

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The largest fair in the northeast is happening in West Springfield, Massachusetts from September 17 through October 3!

Enter The Big E Gold Medal Cheese Competition today!

 
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The Vermont Farm Viability Program’s next deadline for applications is August 31! The program provides in-depth, one-on-one business planning and technical assistance to farmers. Farmers enroll for help improving business management, planning for expansion or diversification, marketing, starting value-added processing on the farm, or preparing for ownership transition. The program also provides competitive grants and technical assistance to help implement farm business plans. Farmers must be full time VT residents, be actively farming and demonstrate at least $10,000 gross farm income to be eligible. 
 
Contact Ela Chapin at 828-2117 or ela@vhcb.org or at  www.vhcb.org/viability.


New Cheeses
 

The newest cheese from Cabot Creamery Cooperative is Smoky Bacon Cheddar…'cause everything tastes better with bacon!  Perfect for snacking, burgers, omelets, or a twist to your favorite recipe.

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Boston Post Dairy's Onion and Dill Chevre combines the sweet taste of onion with the clean herbal flavor of dill weed to make a delicious spread for crackers or bagels.  Come out to meet these new council members at the Vermont Fresh Network’s 14th Annual Forum held at Shelburne Farms on Sunday, August 8th.

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Plymouth Artisan Cheese has just released the aged Plymouth Cheese.  Enjoy both the younger East Meadow and the original Plymouth Cheese. The Plymouth Cheese factory, located in the historic village of Plymouth, Vermont, is open to the public 7 days a week until the end of October.



Cheesemaking Classes

 
 
Artisan Cheesemaking Workshops at Consider Bardwell Farm
 
Two-day workshops in making and aging cheese on the farm taught by Peter Dixon.  Classes are held at Consider Bardwell Farm in West Pawlet, Vermont.  Contact Peter Dixon at 802-387-4041 or dixonpeter@mac.com.
 

August 17-18
Beginners Class
Cheesemaking and starting an artisan cheese business. Topics include: starting up a creamery; properties of sheep, cow, and goat milk, and their use in cheese making; use of starter cultures and rennet: making lactic curd cheeses (Chevre) and Tomme from goat and cow milk; cheese brining; cheese ripening; and financial and marketing information.

September 7-8
Cheesemaking & Affinage: Techniques, Microbes, and Facilities
Exploring the craft of cheese making and ripening. On day one we will make a tomme cheese. On day two we will follow the steps for ripening this cheese and many others. The focus will be on ripening cultures, bio-reactions, affinage techniques, quality control, and how to design and construct facilities for ripening many types of cheese.

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The Vermont Institute For Artisan Cheese Classes

 
September 7/8
Cheese Chemistry Short Course

September 9
Starter Cultures
 
September 10
Basic Sensory Evaluation
 
September 13-15
Essential Principles and Practices of Cheesemaking
 
September 16
Hygiene and Food Safety in Cheesemaking
 
September 17
Quality and Chemistry of Milk
 
Click here for complete details and many more classes. 
 
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The Fairfield Cheese Company is offering the following classes at their Cheese School in Fairfield, Connecticut.

Tuesday, August 10th 7-9pm
Summer Cooking with Cheese

For reservations, call 203.292.8194 or email info@fairfieldcheese.com

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Cheesemaking with Jim Wallace
the 'Tech Guy' at cheeesemaking.com.
 
Classes begin with the background and history for target cheeses, the raw materials (milk .. culture .. rennet), examining their roles, then move on through the individual steps (the How and Why!) of the cheese making process, and finally learn how the cheese can be aged to perfection. Following lunch each day will be an opportunity to evaluate cheese and participants are encouraged to bring their cheeses for this.
 
Your Next Big Step in Cheese Making, Sept 11-12 
Semi Soft and Early Ripening Cheeses, Oct 2-3
Making Alpine Cheese “the Details”, Oct 23-24
Your Next Big Step in Cheese Making, Nov 20-21    
 
Click here for more information, or email
 
 


Become a Friend or Associate Member of the
Vermont Cheese Council

As a Friend of the Vermont Cheese Council, we welcome your donations to assist us with our endeavors to improve the production and advancement of Vermont cheese. Your generous support helps us to continue to grow and expand our technical support for members, while providing you with delicious Vermont cheese. Learn more about the benefits of becoming a friend of the Council or sign up now!

As an Associate Member of the Vermont Cheese Council, we welcome all industry related businesses and individuals who see the value in having a strong cheese industry in Vermont. Learn more about the benefits of an Associate Membership on our website.

For more information, you may contact our main office at: 866-261-8595 or visit www.vtcheese.com.

This newsletter can also be viewed on our website.