Vermont Cheese Council e-Newsletter Volume 3, Issue 6 June, 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

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 Restuarant 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

Wasiks Cheese Shop

Wine and Cheese Depot

Woodstock Farmer's Market


Become a fan of the Vermont Cheese Council on Facebook!

Visit our Facebook page.

Post a comment or a photo about your favorite Vermont cheese.

Follow the Vermont Cheese Council on twitter

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 Shepherd

von Trapp Farmstead

Willow Hill Farm

West River Creamery

Woodcock Farm

Recipe of the Month

By Courtney Contos, Culinary Consultant

Strawberry Tiramisú

Makes 8 servings
For the syrup:
1/4 cup water
1/2 cup sugar
1/2 cup espresso coffee
1/4 cup Grand Marnier
For the assembly:
1 vanilla bean, scraped
1 7 oz package of hard Ladyfingers
1/4 cup sugar
1 1/2 cups heavy whipping cream
2 pints strawberries, green tops removed
Chocolate chunks or cocoa powder for garnish

1.     To make the syrup, combine water and sugar in small heavy saucepan.  Bring to a boil and remove from the heat. Add espresso, stirring to dissolve completely. Cool the syrup and then stir in Grand Marnier.

2.     In a large mixing bowl cream Mascarpone, vanilla bean scrapings and sugar using an electric mixer. Add cream; beat until mixture is thick and fluffy.

3.     Dice one pint of strawberries and slice the other for garnish.

4.     Dunk a few ladyfingers at a time into cooled syrup for 5-10 seconds. Line a glass bowl, trifle dish or individual dessert dishes with a single layer of ladyfingers. Spread a thick layer of the mascarpone mixture over soaked ladyfingers. Then add a layer of diced strawberries. Repeat this process until you end up with a layer of cream on top. Add a layer of chocolate chunks or a dusting cocoa powder and arrange the last layer of sliced strawberries.

5.     Chill 8 – 12 hours. Serve chilled, scooped into individual serving dishes.

Cheese News

The 2nd Annual Vermont Cheesemaker’s Festival
July 25th, 2010
Shelburne Farms,
Shelburne, Vermont


Do you have your tickets yet? 1,000 have already been sold! 
Check out the website now to see the full line-up of events and to purchase your tickets.

Don't wait!  Last year sold out -- this year is sure to be the same!


We're still looking for volunteers - early and late shifts are still available. Email Hilary today to volunteer. 


The 2nd World Jersey Cheese Awards were judged in the Island of Jersey on Friday 11th June 2010. 102 entries were received from 10 countries, with a total of 38 medals awarded.  
Cobb Hill took two golds for their Four Corners and Ascutney Mountain cheeses.

Spring Brook Farm took a gold for their Tarentaise.


Last month in Vermont...

On May 18th, Taylor Farm hosted their 4th Annual "Blessing of The Cows." As the cows were turned out on their first summer pasture, friends and neighbors from the community gathered to wish them well. One of the local Pastors, Kermit Reilly, who will be 80 this July, blessed them with wit and wisdom as they cavorted out to their first grass. It was a wonderful and touching event with over 120 people in attendence proving once again how much small farms are appreciated in their communities!


Billings Farm & Museum's 1st Annual Cows & Camembert Weekend was a great success with over 1,200 visitors celebrating Vermont's rich dairy heritage by engaging in a variety of dairy education programs and sampling delicious artisan cheeses. 
Cheesemakers on hand and/or donating cheese for tasting included: Cabot Creamery, Crowley Cheese, Fat Toad Farm, Grafton Village Cheese, Hildene, Jericho Hill Farm, Neighborly Farms of Vermont, Peaked Mountain Farm, Plymouth Artisan Cheese, Shelburne Farms, Spring Brook Farm, Sugarbush Farm, Taylor Farm, Thistle Hill Farm, Vermont Butter & Cheese Creamery. It was a beautiful day and a beautiful venue and really helped raise awareness of Vermont cheese.


Keep Local Farms

Please help support this program that will in turn help support the Vermont cheesemaking community as well as many other farmers, the working landscape and the ability to produce farm products for our community. Read more

New Cheeses

At Vermont Shepherd, sheep milk cheese means sheep milk whey.  And that means ricotta -- order ahead for pints, quarts or wheels of Ricotta Lana.  Also, in addition to their signature cheese, try Queso del Invierno, a blended milk cheese made from jersey cow and sheep milk.
and Crackers!

Castleton Crackers has two new flavors.   Dried cranberries and thyme enhance the wonderful rich pumpkin in Putney Pumpkin crackers.  Serve with a fresh chevre or tangy blue cheese.

Richmond Rosemary with cornmeal and sea salt are luscious buttery crackers that hint at the fresh taste of rosemary and crunch with cornmeal. Try them with a tomme or smoked gouda.

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
July 6-7, 2010
Mediterranean Cheeses Two days of cheesemaking where class participants will make Feta, Mozzarella, Ricotta, and Corsican basket cheese from goat and cow milk. Topics include: properties of sheep, cow, and goat milk, and their use in cheese making; use of starter cultures and rennet; cheese brining; and cheese ripening.
August 17-18, 2010
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, 2010
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.


The Vermont Institute For Artisan Cheese Classes

June 21-23, 2010
Summer Cheese School: Essential Principles and Practices of Cheesemaking

June 24, 2010
Hygiene and Food Safety in Cheesemaking

June 25, 2010
Quality and Chemistry of Milk
June 28-29, 2010
Summer Cheese School: Cheese Chemistry
June 30, 2010
Starter Cultures
Click here for complete details and many more classes. 

The Fairfield Cheese Company is offering the following classes at their Cheese School in Fairfield, Connecticut.

Tuesday, June 29th 7-9pm
American Craft Beer and Artisanal Cheese & Charcuterie
Tuesday,  July 13th 7-9pm
Cheese 101
Tuesday, July 27th 7-9 pm
Chris & Laura’s Excellent Vermont Cheese Weekend
Tuesday, August 10th 7-9pm
Summer Cooking with Cheese

For reservations, call 203.292.8194 or email

On Saturday, June 26, Healthy Living Market will offer The Art of Making Soft Cheeses Using Raw Milk from 2-4:30pm. 
For complete details, click here, or call 802.863.2569.

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

This newsletter can also be viewed on our website.