With a creamy, fresh and pillowy texture, our chevre has converted many-a-skeptic over to goat cheese! Our curds are all hand-ladeled which results in the light consistency of our fresh cheeses. We make a pepper crusted chevre, as well as plain and herb crusted. They all pair well with a light white wine, or a lighter beer (though the pepper chevre can hold it’s own with a darker brew).
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With a creamy, fresh and pillowy texture, our chevre has converted many-a-skeptic over to goat cheese! Our curds are all hand-ladled which results in the light consistency of our fresh cheeses. We make an herb crusted chevre, as well as plain and pepper crusted. They all pair well with a light white wine, or a lighter beer (though the pepper chevre can hold it’s own with a darker brew).
Oh My Gouda is based on a Dutch Gouda recipe. It is a washed curd cheese aged 3 to 4 months. This sweet and nutty natural rind cheese is made with rich and creamy raw Jersey cow milk which imparts a smooth and buttery flavor. The milk comes from pastured Jersey cows that are bred and raised here at Cobb Hill by our dairy enterprise partners Cedar Mountain Farm. From May to September the herd grazes on pasture maintained without artificial pesticides or fertilizers. During the non-pasture season the Jerseys eat hay from our own fields and neighboring farms.
Congratulations to the outstanding 279 food & drink crafters from 40 states and Washington, DC
San Francisco, CA (November 7, 2017) – The Good Food Foundation is proud to announce the 279 companies in the running for a Good Food Award in 2018. The Finalists represent not just the best of America’s food movement, but the qualities we love most about this country: our rich cultural diversity, vibrant agricultural landscape, and the creativity and integrity of its small business owners.
The 15 categories the Good Food Awards celebrate – from spirits to cheese to coffee – comprise over
$200 billion of America’s gross domestic product, a greater portion than the cattle and pork industries combined. The 2018 Finalists represent the vanguard in each of their industries, setting new standards for gastronomic excellence as well as social and environmental practices that have over time proven to be adopted by the rest of the industry. Each Finalist rose to the top in a blind tasting of 2,057 entries, and also passed a rigorous vetting to confirm they meet Good Food Awards standards regarding supply chain transparency, environmentally sound agricultural practices, humane animal husbandry and deep community engagement.
Amongst their ranks are Mehdi Boujrada of Villa Jerada, who brings the flavors of his childhood home in Morocco to Seattle; Mark Sanfilippo of Salume Beddu, who crafts Tuscan-style salami in Saint Louis; and Ayako Iino, who combines Japanese tradition with California plums to make her ume pickles, syrups, and preserves. All of the Finalists – including 162 companies (58%) that have never won before
– partner with hundreds of farmers, ranchers and fishermen to actively build a better food system.
The Winners will be announced on Friday, January 19, 2018, at a gala in the historic San Francisco War Memorial, followed by two days of celebration including the public Good Food Awards Marketplace (Tickets: $5) and the industry-only Good Food Mercantile (Tickets: $35). A limited number of tickets are available to join the Winners and honorary host Alice Waters, pioneer of the food movement, at the Awards Ceremony (Tickets: $165).
Organizers & Supporters:
The Good Food Awards are organized by the Good Food Foundation 501 (c) 3. The Presenting Sponsor is the Good Food Merchants Collaborative, comprised of 22 of the country’s top independently-owned retailers from Austin to Oakland to Sioux Falls, all of whom are committed to supporting America’s great food crafters. Joining them is a vibrant group of key supporters, including Premier Sponsors Williams-Sonoma, Bi-Rite Market, Vermont Cheese Council and Fort Mason Center for Arts & Culture; and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area, Gamut SF, Ten Speed Press, The Perennial and Veritable Vegetable. Special thanks to the Collaborative Members:
Antonelli’s Cheese Shop
Bi-Rite Market Canyon Market Cowgirl Creamery Cured
Di Bruno Bros. Each Peach Market Foragers Market
Glen’s Garden Market Good Earth Natural Foods The Greene Grape Healdsburg SHED
JM Stock Provisions Liberty Heights Fresh Look’s Market Market Hall Foods
Pastoral Artisan Cheese, Bread & […]
Lazy Lady Farm, a small goat dairy and cheese operation located in northern Vermont, is seeking a full-time (ie 40 hrs/week), long term (ie able to commit for minimum of one year, ideally longer) employee, to begin immediately. The preferred applicant is one who has a desire to do any and all farm tasks, a curiosity about how the farm functions and a willingness to participant in all that we do here. The applicant must also be able to work quickly and efficiently as production has a cost to it. This is not a job for someone low key. This is a job for someone who is excited about the cheese world and farm work.
About the day-to-day: the work week is Sunday through Thursday. Mornings are spent either in the cheese room hooping cheese and washing forms or in the cave wrapping, flipping, washing and brushing our cheeses. After a 3-4 hour break in the mid-day, there is a milking shift (including barn chores) that begins at 5 pm, and ends at 8pm.
The ideal candidate will have at least some background in farming or animal husbandry and/or food service, boundless energy and a strong desire to learn and contribute. Attention to detail and ability to absorb and apply new information is essential — training is rigorous, the learning curve is steep and you will be expected to work independently once the training period is complete.
Training pay for the first two weeks is $10.50/hour. After the training period, the rate increases to $11.50/hour, and as proficiency and efficiency is acquired it will be raised to $13/hour. Housing is not available on the farm, but can be arranged in convenient proximity to us. Having a car is a must, as is the grit to survive our long (but breathtakingly beautiful) winters.
Lazy Lady has been in business since 1987. We milk 40 registered Alpine and Saanen dairy goats and produce about 375 lbs of cheese per week, roughly 12 differently styles in all. The farm is off grid and electricity is made with solar panels and a wind generator.
Serious inquiries can email Laini Fondiller: firstname.lastname@example.org, with Cheesemaker’s Assistant in the subject line. We are looking to hire someone immediately (ie by the first week of September).
Vermont Cheeses Shine at the World Championship Cheese Contest
Vermont Cheese Council Members Win Multiple Awards in Madison, WI
Stowe, VT – March 11, 2016: Jasper Hill Farm cheeses captivated judges at the 2016 World Championship Cheese Contest in Madison, WI. Along with Jasper Hill Farm, three other Vermont Cheese Council members, Vermont Creamery, Cabot Creamery Cooperative, and Boston Post Dairy, also captured top awards in their categories. Jasper Hill Farm, located in Greensboro, won two “Best in Class” awards for “Winnimere,” a washed rind, seasonal cheese and “Moses Sleeper,” a brie style, bloomy rind cheese. In addition, its “Harbison” won a second place award and its much loved “Bayley Hazen Blue” won a third place award. “Winnimere” was one of four outstanding American cheeses that made the cut for consideration for Best in Show, but lost to the “Grand Cru Surchoix,” an Emmi-Roth USA cheese made in Wisconsin. This is the first American cheese to win the top prize in 30 years.
Cabot Creamery Cooperative, located in Cabot, also won two “Best in Class” awards, for their “Cabot Sharp” (6 months- 1 yr.) and Cabot Greek Yogurt. In addition, Cabot received a third place award for its “Vermont Farmhouse Reserve,” part of its new Farmers Legacy Collection. Vermont Creamery, located in Websterville, was named “Best in Class” for its “Fresh Crottin”, a fresh goat cheese. Boston Post Dairy, located in Enosburg Falls, won a third place award for its gouda-style goat cheese “Tres Bonne.”
The World Championship Cheese Contest is held annually in Madison, Wisconsin and boasts a record-breaking 2,955 cheeses submitted from around the world. There were 110 judging categories, with only 11 percent of all the cheeses taking prizes in their classes. The World Championship Cheese Contest is the world’s largest technical competition for cheese, butter and yogurt.
The Vermont Cheese Council is a non-profit trade association with 50 members. Its mission is to promote and advance quality cheesemaking in Vermont. The Vermont Cheese Council prints The Vermont Cheese Trail Map and will host the 8th Annual Vermont Cheesemakers Festival on July 17, 2016. The Festival was recently named “Top Five Food Festivals to Plan Your Vacation Around” and Fodor’s Travel “Top Ten Summer Food Festivals in the United States.”
For additional information, please email Tom Bivins, Executive Director for the Vermont Cheese Council at email@example.com or call 802-451-8654.
This cheese is the same as the Marabella but made with goats milk and organic Jersey cows milk. It is made from October to December. 5-6oz lactic cheese with a geotrichum/p.candidum rind with 2 layers of ash and an ash coated rind. Very mild and a silky texture.
For information on where to purchase, click here.
This is a winters cow milk cheese made with organic cows milk. It is ripened 6 to 8 weeks and brushed 2 times per week. B.Linens are added to the milk thus creating a soft ripened rind with the frequent brushing. 8-10 oz. Supple, texture, sweet almond flavor as the cheese is brined in vodka and amaretto liquor.